Chicken Singapore Noodles

What’s a girl to do when her pescatarian wife is off doing Serious Business with work of an evening? I’m here to tell you that a girl is to cook up some chicken and noodles, give the cat a lot of affection, and watch Food Network trash in a vain attempt at appearing totally chill about being home alone.

(I am the least chill person about being home alone. Before she left, Isla pointed out that I have historically just ended up going to my mum’s house rather than staying in the house by myself. But I stayed strong.)

As usual when I get a chance to cook for my meaty self,* I will default to chicken or turkey – I’m not a huge fan of red meat, though I like the odd steak, and I’ve got to the point now where I actually prefer eating mostly vegetarian. Sometimes vegan! Variety is the spice of life. Paprika is the spice of chips.** And so on.

I spotted these nests of vermicelli noodles in the back of my cupboard the other day and they’ve been playing on my mind since then; I’d never cooked them before but I love super fine, thin noodles, so these absolutely fit the bill. You don’t even have to cook them! You just put them in boiled water for a few minutes! Honestly, my life is forever changed.

You can double this recipe up for two people, or quadruple it up for four people – in fact, as long as you’ve got some basic maths skills and enough kitchen space, you can do this for as many people as you like. I am not here to judge you; I am, in fact, here to be judged. Three cheers for content creators!

We fear your wrath.

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Look at this hot mess – LOOK AT IT

Chicken Singapore Noodles (Gluten-free)

Serves 1 (9sp)
Preparation time: 5-10 minutes
Cooking time: 15-20 minutes

Equipment

Wok or medium frying pan; cutting and stirring items, such as knives and big sticks; sandwich bag; small bowl; fine-mesh seive.

Ingredients

  • 50g vermicelli noodle nest
  • 1 chicken breast
  • 1 tbsp cornflour
  • 1 small carrot
  • 1 tsp root ginger (once grated/chopped)
  • 2 cloves garlic
  • 1 tbsp light soy sauce (or Tamari soy sauce for GF)
  • 1 heaped tsp curry powder (I have medium)
  • 1-2 pinch chilli flakes (depending on your spice tolerance)
  • 1 tsp vegetable oil
  • Salt & pepper
  • Boiling water

Method

  1. Boil that kettle and get your pan on a medium-high heat with the oil. Give your carrot a scrub, cut off the gnarly ends, and cut it in half lengthways. Slice it into very fine strips for quick cooking, then add immediately to the hot pan. Peel the garlic and root ginger (you can use a teaspoon for the latter) and finely chop, then set aside.
  2. Cut your chicken into bite-size pieces, then pop them into the sandwich bag with the cornflour, salt & pepper (a little of the former, a whole lot of the latter) and seal the top so you can shake shake, shake shake a-shake it. Make sure the chicken pieces are well coated, then add to the pan with your garlic & ginger. Cook for around 5-10 minutes, making sure to turn the pieces so they get nice and brown, then add the soy sauce, curry powder, chilli flakes and a good splash of hot water and cook for a further couple of minutes.
  3. Place the noodle nest in your small bowl and pour over enough hot water to cover, then leave for around 3 minutes (unless packet instructions dictate otherwise). Once your time’s up, drain the noodles and add to the pan, stirring until everything is combined and heated through. Add a splash of water if you want it a bit saucier.

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I made mine slightly spicier than intended but HOT DAMN was this tasty. Filling, warming, other words ending in -ing… You could also do this with tofu or just add a load more veggies, but when I made it, it was a dish entirely made from stuff I already had in the house. Thrifty or lazy? You decide!

Hattie


*I am meaty in so many respects – have you seen my thighs? Chunktastic.

**Have you ever had chip spice before? If you answer ‘no’ then you’ve never been to a chippy in Yorkshire. If you ever find yourself in Hull, have the chip spice, and allow yourself to reach another plane of existence.

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