Signapore Noodles (Jamie Oliver)

This was a great quick supper and another great way to use up leftovers. If you have bits of meat leftover (Chicken, Pork, Steak) or even to use up veggies in your fridge – you could really throw in whatever your heart desires. I will give you the original recipe written by Jamie Oliver – but feel free to improvise – I did. You could also make this vegetarian if you prefer.

I was able to use up leftover pork in ours – along with ground pork that I had on hand. I substituted cilantro for the green onions (because I had no green onions and had cilantro to use up).

One thing I would say not to forget though is the lime – it really made the difference to the dish! Also we just used regular rice noodles as we didn’t have the fine and it was still really good.

– 8 oz fine rice noodles
– 1 tablespoon unsalted peanuts
– 5 oz ground pork
– olive oil
– 1 heaping teaspoon curry powder
– 1 level teaspoon Chinese five-spice powder
– clove garlic
– 1 thumb size piece of ginger root
– 5 oz leftover chicken
– 4 button or cremini mushrooms
– 1/2 head of white cabbage
– 5 oz frozen peeled cooked shrimp
– 1 1/2 cups frozen peas
– 2 large eggs
– reduced sodium soy sauce
– 1 lime
– 1-2 fresh red chilies
– 4 scallions

Make sure you have all your ingredients lined up and ready to go. Put the noodles into a bowl, cover with boiling water, leave aside to rehydrate for 5 minutes or until they are soft then drain. Crush the peanuts in a pestle and mortar (or just chop with a knife) and toast them in a dry pan – tip out and put asiade. Use a Large Fry Pan or a Wok – Fry the ground pork with a lug of oil and the curry powder and five spice powder for about 5 minutes until lightly golden. While that works chop up your garlic and ginger (fine) – and slice up your chicken (or other leftover meat) mushrooms and cabbage.

Stir the garlic, ginger, chicken and Shrimp (if using) into the pan, followed a minute later by the mushrooms, cabbage and peas. Push everything to the side and crack in a couple eggs and scramble and then fold into the stir fry – add the noodles – mix all together for a couple minutes – season to taste with soy sauce. Then serve up on plates (immediately) with your green onion (or cilantro as I used) hot chilies and crushed peanuts. Sprinkle each serving with lime or serve lime wedges on the side – and don’t forget the lime (trust me you need it!)

Chow down and enjoy!


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