Sunday, 11 August 2013

My take on Singapore Rice Noodles - Easy, quick and delicious dinners - part 1

My little brother has just started his first job out of uni and is enjoying that time in your life when you find yourself adjusting to 'adult' life following your comparatively relaxed uni days.That wonderful time when all you feel is tired and the weekend cannot come fast enough. Your evenings just seem to disappear and the last thing you feel like at the end of your working days is cooking dinner for the flatties. You long for those carefree uni days.

Further, it turns out, working folk want better food than back in your uni days. They have a bit more cash to spend and mince five days per week (on toast, bolognese, meatloaf, nachos and pie) just does not cut it anymore.

So, my brother asked for some quick and easy dinner ideas to add to his repertoire. He is a reasonable cook already, he cooked me a tasty chicken carbonara last time I was home. He just wanted a few more tasty meal ideas.

This is the first post for him and any others looking for quick and easy dinners, full of vege and deliciousness. My take on Singapore rice noodles. It might look like a lot of ingredients, but you literally whack everything in and cook it all up.

Stir fry vege (such as broccoli, carrots, carrots, onion, capsicum) - at least 1/2 cup per person chopped into bite-sized pieces
Chicken, prawns or pork, cut into thin slices - approx 100g per person, or more if you're a big meat eater
1/2 egg per person (round it up - 3 people = 2 eggs), beaten
1 tsp ground ginger
1 tsp ground garlic
1 tsp diced chilli
2 T soy sauce
2 T curry powder
1 T turmeric powder
1/2 cup chicken or vege stock (or water if you're desperate)
Fresh coriander
Vermicelli noodles (or thin rice noodles) - a handful per person

Boil the jug. Put the noodles in a bow and pour over the boiling water. Leave it for 5 mins and drain. Set aside.
Put some oil in a hot frypan, and quickly cook the eggs (like scrambled eggs). Remove and put aside.
Put a dash more oil in the pan and fry the garlic, ginger, chilli, curry powder and turmeric (probably only 1 min max). Before the spices burn, add the vege and quickly stir fry until almost cooked. If you have another frying pan and room, cook the meat. If not (like me), remove the vege, let the pan heat up and cook the meat in a little oil.
Put everything - noodles, eggs, vege, meat, stock and coriander back in the frying pan and quickly toss.

You're good to go! Dinner done, enjoy!