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.

Blue Cheese Slaw

Ingredients
1 egg
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. sherry vinegar (or cider vinegar)
2 Cups peanut oil (substitute vegetable or olive)
1 ounce Maytag blue cheese
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 Maytag blue cheese, crumbled

Directions
In a food processor combine the egg, lemon juice, Dijon mustard and vinegar. Puree for about 30 second and then slow add the peanut oil. Season with salt and pepper and add the Maytag blue cheese, process for another 10-15 more seconds. Push the mayonnaise through a fine mesh strainer (optional).

Toss the cabbage with enough mayonnaise to coat. Add half of the green onions and a 1/4 cup of the crumbled blue cheese. Season with salt and pepper and toss well. Serve with your favorite entree.

Notes
The original recipe came from the Food Network and was served with BBQ Shrimp. Never have I actually strained my mayonnaise mixture through mesh, I would add it to the cabbage (pre-shredded package), toss well and add the blue cheese and green onions.

Chicken Fried Steak

Ingredients
2 lbs. beef bottom round, trimmed
2 tsp. kosher salt
1 tsp ground black pepper
1 cup flour
3 eggs, beaten
1/4 cup vegetable oil (or olive)
2 cups chicken broth
1/2 cup while milk
1/2 tsp thyme leaves

Directions
Cut the meat into 1/2 inch thick slices. Season each piece with a combination of salt and pepper. In separate pans place the beaten eggs, flour and bread crumbs. Tenderize the cutlets until approximately 1.4 inch thick.

Dredge the meat in the flour, followed by the egg, let stand for a few minutes and repeat this process. Do this for all pieces of meat. Let stand for about 10 minutes.

Add enough oil to cover the bottom of a 12-inch skillet preferably with high sides. Heat the oil until it shimmers. Add 2-3 pieces of meat and cover while cooking. Cook each piece of meat until each piece is a golden brown, approximately 4 minutes per side. Remove the meat and place on a wire rack set on a baking sheet and cover. Keep warm in the oven (250 degrees).

Add the remaining oil (1 tsp.) to the skillet. Turn down the heat and whisk in 3 tablespoons of flour that is left over from the dredging. Slowly add the chicken broth and deglaze the pan. Turn up the heat and bring the gravy to a boil until it starts to thicken. Add the milk and thyme, stir for another 5-10 minutes. Season to taste. Cover the steaks and enjoy.

Notes
I decided to try this dish after overhearing the wife say she wanted it. In the end it turned out very tasty, especially the breaded cutlets. The only problem I had was too my thyme in the gravy and not enough flavor. I believe this could easily be solved by adding more seasoning when I breaded the cutlets.

While not necessarily a prerequisite, I have cheated and used cubed steak for this recipe before. While not as good as bottom round it was a bit cheaper when I was shopping for ingredients.