Streamlining an Asian favorite for whole family
By JeanMarie Brownson
Chicago Tribune
Because cooking is our family pastime, we rarely order takeout. When we do, we crave dishes too cumbersome to cook, such as complicated Indian dishes and Asian stir-fries.
Another case in point: the Singapore noodles from our local Asian noodle shop. The dish's combination of Chinese-style stir-fried veggies, tender shrimp and barbecued pork, along with a heady curry sauce, always intrigues.
Challenged to make this at home, we looked at several recipes by noted authors Ken Hom, Martin Yan and Nathan Fong for ideas. Then we went to the salad bar to see if we could shorten some of the ingredient prep. Bingo: sliced onions and peppers, baby corn, even sliced bamboo shoots. Our supermarket's produce section also sells cartons of cleaned and sliced shiitake mushrooms (allowing us to skip the lengthy soaking of the dried version).
Happily, even suburban supermarkets stock rice noodles, and many have the skinny variety we like for this dish. These noodles are about the size of spaghetti (which will substitute here just fine). The rice noodles do not require cooking — just soaking in very hot tap water — and stay toothsome even after saucing. Some members of my family prefer the packaged "chow mein stir-fry noodles" found in the Asian aisle; these wheat noodles, like their Italian semolina counterparts, soak up the sauce more readily and yield a softer texture.
Time spent cleaning and finely slicing the leek proves worthwhile because the texture works wonderfully in this stir-fry. But here we're swapping barbecue pork, a standard element in restaurant fare, for faster-cooking chicken thighs. A quick curry sauce concocted from readily available condiments intensifies after a brief spin in the microwave. Also, if you like, have some sriracha hot chili sauce to serve at the table. It is sold in Asian markets and the Asian aisle of many supermarkets.
After all the prep work has been done, place your ingredients near the stove and enlist a helper to set the timer and ensure items go in the pan in proper order. After about 10 minutes of high-heat action, everyone agrees — this is as good as takeout — and maybe even better.
SINGAPORE NOODLES WITH BARBECUED CHICKEN
Prep: 45 minutes
Soak: 10-20 minutes
Cook: 10 minutes
Makes: 6 servings
Labels on noodle packages can be confusing; for this dish, be sure that they're not too skinny. We have used Thai Kitchen's stir-fry rice noodles and Annie Chun's pad Thai noodles; cooked spaghetti also will work. Look for sliced shiitake mushrooms in the produce aisle, and sliced onions, bell peppers and baby corn at the salad bar, if desired. Canned bamboo shoots are sold in Asian markets and in the ethnic aisle of many supermarkets.
1. Soak the noodles in a large bowl of hot water until al dente, 10-20 minutes; drain well. Meanwhile, cut the leek into 3-inch lengths; cut each piece into very fine shreds. For sauce, combine broth, soy sauce, curry powder, rice wine, sugar, garlic, ginger and chili sauce in a microwave-safe bowl; microwave on high until hot, about 2 minutes.
2. Heat a wok or large skillet until hot; add 2 tablespoons of oil. Add mushrooms, onion, leek and bell peppers. Stir-fry until crisp tender, 2-3 minutes; transfer to a plate.
3. Heat the remaining 1 tablespoon of oil in the pan. Add shrimp; stir-fry 1 minute. Add chicken; stir-fry until heated through, about 1 minute. Add noodles, leek mixture and sauce. Stir-fry until heated through, about 2 minutes. Stir in corn, bean sprouts and bamboo shoots. Sprinkle with cilantro and green onions.
NUTRITION INFORMATION
Per serving: 414 calories, 31 percent of calories from fat, 15 g fat, 2 g saturated fat, 106 mg cholesterol, 46 g carbohydrates, 24 g protein, 426 mg sodium, 3 g fiber
HOISIN BARBECUED CHICKEN
Prep: 10 minutes
Marinate: 1-2 hours
Cook: 10 minutes
Yield: 8 servings
This recipe makes more than you'll need for a noodle dish, and that's intentional: Leftovers are awesome sliced over mixed greens tossed with ginger salad dressing. Or, tuck some in a croissant with a smear of mayonnaise and some fresh spinach leaves. Five-spice powder, sometimes labeled Chinese five-spice powder, is sold in Asian markets and many supermarkets.
1. Combine soy sauce, hoisin sauce, rice wine, garlic and five-spice powder in a medium bowl; add chicken, turning to coat well. Cover; marinate in refrigerator 1-2 hours.
2. Heat broiler with rack 6 inches from heat. Remove chicken from marinade, discarding marinade. Arrange chicken on the rack; broil until juices run clear, about 10 minutes. Cool chicken; refrigerate up to 3 days. To use, cut into thin slices.
NUTRITION INFORMATION
Per serving: 178 calories, 45 percent of calories from fat, 9 g fat, 2 g saturated fat, 74 mg cholesterol, 2 g carbohydrates, 21 g protein, 231 mg sodium, 0 g fiber
