Singapore Noodles

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This recipe has become a favourite in my house, since Jo Whitton’s cookbook ‘Quirky Cooking’ was released earlier this year.  I’ve also made this at a private cooking class & everyone was impressed at the volume, flavours & just how easy this was to make.  I’ve tweaked Quirky’s recipe a little, so you could actually add more vegetables & protein to this if you choose.  You will just have to have more than one ThermoServer or large dish to combine the ingredients at the end.  If you follow the recipe here though, I’m sure you could feed 5 adults, so it’s a great dish for large families.  There are a few steps though, with short cooking times & then adding of more ingredients, so it’s not a recipe that you can just throw everything in your Thermomix & then dinner is cooked when you come back.  However, in saying that, this dish only takes about 30 minutes to prepare & make.  There is also a vegetarian option for this dish, which is in the notes.   Even better, this is freezer friendly for those nights you don’t feel like cooking!

Ingredients:
500g skinless chicken thigh, cut into 2cm pieces
3/4 tsp fine sea salt
1 tsp raw sugar
30g oyster sauce
30g soy sauce or tamari
200g vermicelli noodles
Boiling water (to soak noodles)
300g water
3 garlic cloves
2 inch piece fresh ginger
20g olive or coconut oil
1 tbsp curry powder
1-2 carrots, cut into thin batons
1 red capsicum, cut into thin strips
1 small onion, sliced
150g cabbage or wombok, thinly sliced
1 tbsp chicken stock paste
60g bean sprouts
2 eggs
fresh coriander to garnish (optional)

Method:
1) Place chicken, salt, sugar, oyster sauce & tamari/soy sauce into a large bowl & stir to combine. Set aside.
2) Place garlic & ginger in TM bowl, chop 3 seconds/speed 7. Scrape down the sides of the bowl.
3) Add oil & curry powder, cook 3 minutes/Varoma temp/speed 1.
4) Meanwhile, in another large bowl, pour boiling water over vermicelli noodles & set aside.
5) Add reserved chicken with marinade to TM bowl & cook 5 minutes/Varoma/reverse/speed 1.  Scrape down the sides of the bowl.
6) Add carrot, capsicum & onion, cook 3 minutes/Varoma/reverse/speed 1.
7) Add stock paste, cabbage, bean sprouts & water, cook 5 minutes/Varoma/reverse/speed 1. Use TM spatula through the hole in the lid, to gently stir until ingredients are incorporated (won’t need more than 15 seconds stiring).
8) Meanwhile, drain vermicelli noodles & place in a ThermoServer to keep warm. Using a knife or kitchen scissors, cut the noodles 3-4 times, to make them shorter.

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9) Break eggs into a small bowl & whisk with a fork. Pour eggs through the hole in the lid & cook for a further 2 minutes/Varoma/reverse/speed 1.
10) Pour this mixture into the ThermoServer, over the noodles. Using tongs, gently stir/fold the ingredients, so all ingredients are evenly incorporated.

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11) Garnish with coriander & serve.

Source: Quirky Cooking

Notes:

This dish makes a lot of food & you may find you need to place everything in 2 ThermoServers or dishes to thoroughly combine in step 10.  I used my oval ThermoServer (2.5 litres) which was perfect!  The oval ThermoServers are hard to come by, but fantastic.  Thermomix consultants have the opportunity to earn an oval ThermoServer in their first few months (on top of your commission), so please contact me if you’d like to know more about becoming a consultant.

For a vegetarian option, substitute chicken for 300g sliced mushrooms & use vegetable stock paste.  Reduce the cooking time in step 5 to 2 minutes.

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