Singapore Noodles

Ingredients
1 lb. dry vermicelli pasta
2 skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 Tbsp. vegetable oil
1/2 onion, sliced thin
2 carrots, sliced thin (optional)
2 celery stalks, sliced thin (optional)
1 Cup bean sprouts
3 green onions, sliced
2 Tbsp. soy sauce (low sodium)
3 Tbsp. curry powder
1/4 Cup water

Directions
Bring a large pot of water to a boil. Add the vermicelli noodles and cook for 8-10 minutes or until al dente. In a high sided pan or wok heat the oil. Add the chicken and garlic and cook until the chicken is browned. Reduce the heat to medium-low add the onion, carrots and water. Cover and steam for 5 minutes. Stir in the celery and green onions.

Mix in the soy sauce, curry powder and bean sprouts. Stir until the dish is blended and hot, cook for 5-7 minutes. Toss in the noodles and serve with a chili sauce or soy sauce.

Notes
I know I was looking for the proverbial “needle in a haystack” went I searched the Internet for a recipe for Singapore Noodles, which is Asian for “clean out the fridge.” I am quite spoiled because of the dish that is served in Oakland at Phnom Penh. He makes an outstanding noodle dish with chicken, add some of this signature chili sauce and it’s a dish to die for. My attempt didn’t come close to what they serve, but in a pinch it works. Unfortunately I have yet to duplicate the chili sauce, nonetheless this is still good, either as a side dish or a main course.

You can serve this dish meatless or add pork, shrimp or beef if desired. I prefer chicken in my Singapore Noodles. You can also add or delete any of the above vegetables depending on what you have in your refrigerator. I prefer my noodles with bean sprouts, firm tofu and green onions and a crushed peanut topping. Experiment and see what works best for you.

Chicken Parmigiana

Ingredients
1 lb. boneless chicken breasts
1 cup flour
2 eggs, beaten
1 cup bread crumbs
3/4 cup grated Parmesan cheese
1/2 cup Romano cheese
1/4 cup chopped parsley
1/4 cup chopped basil
4 Tbsp. olive oil
26 oz. jar of Full Circle Organic Tomato Basil Sauce
1 cup shredded mozzarella

Directions
Place the flour, beaten eggs and bread crumbs in separate pans. Cut breasts into fillets. Using a meat tenderizer, pound the chicken into fillets that are 1/4 inch in thickness. With 1 lb. of chicken I can usually get 10 fillets.

Dredge each side of the fillet in the flour, followed by the beaten eggs and the bread crumbs. Place each breaded fillet on a wire rack. Over medium heat add the olive oil in a 12 inch pan. Place 2-3 fillets in the pan to brown (3-4 minutes each side). Remove and place on wire rack.

Add cooked, breaded fillets to a 9″ x 13″ Pyrex pan. Cover fillets with Parmesan and Romano cheeses. Add the chopped basil and over with the tomato basil sauce. Add shredded mozzarella to the top and cover. Heat over to 350 degrees and cook for 25 minutes. Serve with spaghetti.

Notes
One of the things I didn’t do was make my own tomato sauce. Instead I just bought an organic brand at the store, but in the end it turned out wonderful. I could have also used slices mozzarella over each chicken fillet, but opted for the shredded. The fresh basil enhances the entire dish! Experiment, that is what makes cooking enjoyable.

White Chicken Enchiladas

Ingredients
1 lb – boneless chicken breast, diced
1 – onion, chopped
2 cups – grated jack cheese
10 to 12 – corn tortillas

4 oz. – butter (1 stick)
1 – can of chicken broth
1 pint – sour cream
4 oz. can – chopped green chilies

Directions
Boil the chicken for about 10 minutes, until it starts to turn white, cooked too long and the chicken will be dry. Mix the chopped onion, grated jack cheese and boil chicken in a bowl.

In a pan melt the butter and stir in the flour to create a roux. Thicken the roux by pouring in the can of chicken broth until the roux is completely dissolved. Turn off the heat and stir in the sour cream and add the can of chopped green chilies.

Coat a 9″ x 13″ Pyrex with cook spray. Warm 8-10 tortillas and beginning adding the onion, cheese and meat filling to the middle of the tortilla. Roll up the tortilla and place in the pan. After the pan is full cover the tortillas with the white sauce. Cover and place the pan in the oven for 20 minutes at 350 degrees until it’s hot an bubbly.

Notes
This is a great tasting recipe that came from my mom.