With Little One now in Junior Kindergarten, the Scholastic book order forms are something we get really excited about in this house. Little One loves books. Loves them.
My friend Manitoulin Key Lime Pie started Little One’s obsession with Laura J. Numeroff’s adorable collection of books when she gave her If You Give A Moose A Muffin, If You Give A Pig A Pancake, If You Give A Cat A Cupcake for her 2nd birthday. At 4 years old, Little One is determined to own the entire series. Uh huh. Guess what books we’ll be ordering from Scholastic?
Okay, you’re probably wondering what a book about giving a moose a muffin has to do with Singapore Noodles, right?
If you’ve read any of the books in Numeroff’s collection, you’ll notice a pattern.
If a big hungry moose comes to visit, you might give him a muffin to make him feel at home. If you give him a muffin, he’ll want some jam to go with it. When he’s eaten all your muffins, he’ll want to go to the store to get some more muffin mix.
The moose initially asks for jam to go with his muffin, and after stream of consciousnes-like events in between, the story ends up with something reminding the moose of a muffin and him asking for jam to go with it.
The stories in Laura Numeroff’s collection are entertaining, fun, and follow a similar sequence so that children can have fun predicting what will happen. My four year old has all of her books committed to memory. I don’t know why she bothers asking me to read them to her every night…multiple times.
Singapore Noodles. Right.
The other day, I posted my Curried Egg Sandwich recipe. Immediately after posting. the idea of curry made me crave Singapore Noodles. I had to laugh, because this totally reminded me of my daughter’s books! These books also remind me of how Mommies can oftentimes start off at one point, get distracted by everything that goes on in the day (with work, with home, with kids, with activities, etc), only to end up right where they began. With curry. You know. Curried Egg Sandwich? Singapore Noodles? If You Give A Moose A Muffin? I can’t believe you missed that connection.
Without further ado, here is my Singapore Noodles recipe.
5.5 ounces dried rice vermicelli
4 oz chicken, cut into thin strips
2 teaspoon soy sauce
2 tsp rice wine
2 Tbsp curry powder
2 Tbps fish sauce (optional – I often forget to use it and I only use it if I’m using shrimp instead of chicken or pork)
1 Tbps oyster sauce
3/4 cup chicken stock
2 eggs, lightly beaten
2 cloves of garlic, minced
1 Tbps ginger, minced
1/2 medium onion, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 ounces bean sprouts (if you have them)
3 green onions, sliced thin
oil for stir-frying
Soak the dried rice noodles in very hot water for 3 minutes. Do not over-soak them or they will stick together and get mushy when you cook them.
Pull noodles apart as soon as they start softening. Rinse in cold water several times to prevent the noodles from absorbing too much water. This also gets rid of any extra starch.
Chicken to a bowl and season with the soy sauce and rice wine.
Add curry powder into a small bowl. In a separate bowl, combine the fish sauce, oyster sauce and chicken stock.
Make sure to have all your prep done ahead of time, because everything will cook very quickly.
Heat a wok over high until very hot then add a Tbps of oil, swirl to coat inside of wok, then add the egg, swirling then scrambling. Put the egg on a plate and set aside.
Add 2 Tbsp of oil, then add the garlic and ginger, and then fry until the fragrances come alive. Oh, you’ll know it when it happens! Add chicken, holding aside the marinade and fry until the chicken just loses its pink color. At this point, it doesn’t have to be all the way cooked.
Add the onion, red and green bell peppers, and bean sprouts. Fry while stirring vigorously. Until the vegetables are a bright color. Add the curry powder and stir-fry until fragrant, then pour in the chicken stock and fish sauce mixture. Stir, to combine, then add the noodles and return the egg to the pan.
If the noodles start sticking, add some water.
Top with scallions, then serve your Singapore Noodles immediately.You can switch things up by substituting pork or shrimp for chicken. I’ve even done this recipe with tofu for a vegetarian option. Add some spicy chili pepper for kick if you wish!
The funny thing is that I wanted to begin this post with something like:
- “Singapore Noodles: Memories of Lunch Dates with My Dad at Le Faubourg Ste-Catherine in Montreal during my university days”
- “Yes, I traveled to Singapore just to sample some real Singapore Noodles and a real Singapore Sling!”
Yes, both of those headers are indeed true.
Merlion – Most likely the most photographed subject in Singapore! Photo from here via Google Images.
P.S. I know many will think I am crazy, but I wish I loved Singapore more than I do! All I remember was that Singapore was super hot (like please don’t let me go outside because I’m going to melt & I NEED A/C kind of hot!), expensive, insanely clean (I was scared something might fall out of my pocket and I’d get caned to death for littering), and the cockroaches were the size of small cats. Maybe not that big, but they were huge! Being so close to the equator, I guess the climate is conducive to roaches? Anyway, Singapore is a beautiful place and there was a lot to see. Love the culture and chatting up with all the ex-pats from all over the world! Fun! Wow. I totally miss my carefree jet-setting days sometimes.
**One more thing. I used this for my Singapore Noodles recipe this time. Hubby and Little One did the groceries and this is what they picked up.
Disclosure – This is not a sponsored post. Janes Family Food gets a mention today because Hubby and Little One love their Janes Chicken. All the thoughts and opinions expressed on this blog are honest and my own.