Stir-fried Curry Rice Noodles

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 Here's another "hand me down" from my mom. She taught me how to make this over 25 years ago.

We had tried a rice noodle dish called "Singapore chow mei fun" from the neighborhood Chinese restaurant, and my mom liked it so much that she tried to re-create it in the kitchen at a time before the internet and facebook. I'd say this recipe is better than the restaurant's because it's tasty without the heavy greasy feel.

Over the years, I've made this dish with chicken (as outlined below), shrimp, or pork. So feel free to chose whichever protein your heart desires and swap it out using the same marinade.





Yields 3 servings

Ingredients:

  • 3 Boneless skinless chicken thighs cut into strips and marinated (see procedures)
  • 2 eggs
  • 1 c celery cut into match sticks
  • 2 c bean sprouts
  • 1 c green onions chopped
  • 10 oz thin rice noodles (Wai Wai Brand of rice noodles from Thailand)
  • cilantro for garnish

Ingredients for seasoning sauce:

  • 1 c chicken stock
  • 1 t sugar
  • ¼ t pepper
  • 1 T soy sauce
  • 1 t salt
  • 2 t cornstarch
  • 1 T curry powder

Procedures:

  1.  In a large bowl soak rice noodles in water for 15 minutes until soft; rinse, drain and set aside. (Or follow directions on package because different brands vary. Some will say you can place noodles in hot water for 5 min and rinse with cold water. Here I used the Wai Wai brand of rice noodles from Thailand, and this brand is good cuz the noodles don't break apart too easily once cooked.).
  2. In another bowl, beat eggs. Pour beaten eggs in a nonstick frying pan to make a large round thin crepe. Transfer to a plate and cut into shreds. Set aside.
  3. Marinate chicken with ½ t salt, ½ t cornstarch, 1 T soy sauce and 3 cloves chopped garlic for 15 min. Stir fry until chicken is almost cooked. Add in celery and bean sprouts and continue to stir fry until chicken is fully cooked. Sprinkle with chopped green onions. Transfer to the plate with the egg strips and set aside.
  4. Wash nonstick pan clean. To the heated pan, add 2 T oil. Then add 1 portion of noodles (about half the noodles). Portion thinly and evenly over the bottom of the pan. Cook until the noodles have a small amount of golden brown on one side. Flip noodles over with the uncooked side facing down. After the second side is slightly golden brown, transfer to a plate and set aside. Repeat for the 2nd portion of noodles and transfer to same plate as first batch of noodles and set aside.
  5. To the pan, add the seasoning sauce mix, and cook, stirring until the sauce mixture is boiling and starts to thicken. Turn off heat. Add everything that was set aside (chicken, bean sprouts, celery, green onions, egg, noodles) to the sauce mixture in the pan and toss until well mixed. (You will likely need both chopsticks and a spatula to do the stirring/tossing.) Serve garnished with cilantro