6 August, 2014
Well we didn’t go there to gamble…
We went there, because there’s a great buffet there, and the food is EXCELLENT! One of the things i liked was the Singapore noodles they had. The thing is, Singapore noodles typically has a lot of ingredients, and is full of flavor which really perks up the taste buds. But in my humble opinion, i don’t think it needs that many ingredients. There are so many wonderful, inherently delicious flavors in the most simple ingredients, and you don’t always have to combine thousands of ingredients to make something utterly delicious.
Sometimes, simple is best.
Often, simple is best.
Most of the time, simple is best.
I’ve had many versions of this dish, and most of them contain a medley of vegetables, Char Siu pork (Chinese barbecue pork), curry powder, softened rice sticks, scrambled eggs, green onions, all sauteed in oriental sesame oil. Well my pork is not char siu, its…char siu-ish, and i didn’t add curry powder. You can add curry powder, but i think the flavors work great together as it is.
You will need the following ingredients:
For marinating the pork:
Boneless Pork sirloin chops/chicken/tofu
Dark soy sauce–5 tablespoons
Brown sugar–2 tablespoons
Ground ginger–1/4 teaspoon
Oriental sesame oil–a splash
Rice vinegar–1 teaspoon
Oriental sesame oil–4 tablespoons
Rice sticks–191 gms
Chopped garlic–1 tablespoon
Chopped Spring onions/green onions–a handful
Julienned red capsicum/bell pepper–1 big capsicum
Dark soy sauce–3 tablespoons
Chicken stock/Vegetable stock–1 1/2 cups
Before we start cooking, soak the rice sticks in hot water for 5-6 minutes. Now, the recipe calls for char siu pork, but since i don’t have char siu pork, i decided to make a sauce out of the ingredients i have in my pantry. Its a simple sauce really, but has a lot of flavor to it.
Stir everything together, and its ready! It has to be told that my pretty little sister had seen me chowing down this noodles when i was talking to her on Skype this morning. She is a strict vegetarian, who eats shrimp…(she is a shrimpetarian)…and if she finds out that I’ve added pork to this dish, she wouldn’t touch it even if she’s wearing 100 pairs of gloves. If you don’t like pork, you can replace it with chicken, tofu, or shrimp. Instead of chicken stock, you can use vegetable stock. It’ll be just as delicious!