Singapore Noodles with Chicken & Vegetables Recipe. Asian Street Food!

Singapore Noodles with Chicken & Vegetables Recipe. Asian Street Food!

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Ingredients

Adjust Servings:
1/2 pound Chicken Breast
1/2 pound thin fresh Egg Noodles
2 teaspoons Sea Salt
3 tablespoons sweet Soy Sauce
1.5 tablespoon Fish Sauce
1 tablespoon juice from a Lime
1/2 teaspoon Pepper
9 cups Water
2 tablespoons Canola Oil
2 medium Green Onion thinly sliced
1 small Onion thinly sliced
1 1-inch piece of Ginger peeled and minced
2 medim cloves of Garlic
2 large Eggs
4 cups Choi Sum stemmed and cut into 2-inch strips
1 cup Bean Sprouts
1 big Lime cut into wedges

Nutritional information

199
Calories
8g
Fat
0.7g
Saturated Fat
42mg
Cholesterol
1.75g
Sodium
18.3g
Carbohydrate
1.7g
Fiber
1.6g
Sugar
14.7g
Protein

Singapore noodles with chicken and vegetables is a fast food recipe that can be prepared with ease at home, being both healthy and tasty.

Did you Know?

Asians eat far more fruit/vegetables than in the West — about twice as much dietary fiber.

Ingredients

Directions

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Singapore Noodles with Chicken & Vegetables is a fast-food recipe, very healthy and tasty. It has a great intake of proteins and fibers and can be eaten with wraps or over large leaves.


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About Singapore Noodles with Chicken & Vegetables Recipe

Singapore noodles is one of the most popular takeout dishes. This is typical of one-dish Singapore street food, sold from food stalls. At each stall, the vendors cook up their specialties, and the food is often served on large leaves instead of plates. Choi sum, an Asian relative of broccoli, is used here, but other Asian greens such as Bok Choy or Pak Choy could be used.

It is a matter of debate where this dish really originated. Some sources say it’s from Hong Kong, while others say Malaysia. It’s definitely not from Singapore, I’ve been told. Back in China, this is a must-have dish on the menus of all the Cantonese restaurants. So for me, this is a classic Cantonese dish I usually order when I eat in these types of restaurants.

A plate of beautiful Singapore noodles might be super challenging to prepare, at first. But once you try it, you’ll be surprised how easy it is. You don’t need a wok or a gas stove. I have an electric stove at home and I use a nonstick skillet. But as long as you follow a solid recipe and use the right ingredients, you’ll recreate the Singapore Noodles with Chicken & Vegetables in no time.

 

 

 

Asian Street food

Street food in Asia is something that supports the development of cities, provides quick snacks for people in a rush, and enables poorer people with fewer cooking tools at home to buy food that is full of flavor and cultural history. Some of the found recipes are those which have gained international popularity, but their origins are rooted deep in Asian culture, as well as disputes between countries claiming to have created them first.

Street food is not only appreciated for the role it plays in the cultural and social heritage of societies, but it also has become an essential pillar in the provision of food to the population. In fact, street food is crucial when it comes to maintaining the necessary nutrition status for large parts of the population. Those with little or no income depend almost exclusively on food supplied by street food vendors. For many, the food-stalls are the least expensive and most accessible means of obtaining a nutritionally balanced meal outside their homes, thus street food can be a key element in the improvement of food security worldwide, and in Asia in particular. In any case, Asian street food is well known and appreciated all over the world.

 

 

 

About some Asian ingredients in Singapore noodles

  • Rice noodles come in many forms, from the skinny fried ones that can be added to Asian salads to the silky ribbons that serve as the base for pad Thai. Although they are often touted as healthier than Western egg noodles, the nutritional differences are slight. The main health benefits of rice noodles are that they contain no gluten and are not made with eggs.
  • Rice noodles have a very slight edge over egg noodles or other wheat pasta when it comes to carbohydrates, but the difference is negligible. Rice noodles have slightly fewer calories than egg noodles do. Because they are made with rice flour rather than wheat flour, rice noodles contain no gluten.
  • Soy sauce is a very flavorful ingredient made from fermented soybeans and wheat. Soy sauce is high in salt, providing 38% of the RDI in 1 tablespoon. It contains more than 300 compounds that contribute to flavor and aroma. These compounds may also be associated with both health risks and benefits.
  • Fish sauce is not normally considered a rich source of nutrients but it does contain important compounds that can help to improve your health. Richard Reynolds says:

There are a number of aspects to fish sauce that makes it “healthy”. First off you should invest in a high quality fish sauce that is not “cut” with water and salt. Fish sauce in essence is just that, “essence” of fish. So compared to other condiments that offer that “umami” layer of flavor it also contains nutrients from the whole fish (organs and all) used in its making. On top of that it shows antioxidant activity and can scavenge for free radicals. As an aside, fish sauce has been around for thousands of years and was a highly prized staple in the Roman Empire and Greek Empires. Where it was called Garum. You even find fish (anchovy) used in real Worcestershire sauce which was invented in the early 1800’s.

 

 

 

Notes and Tips for Singapore Noodles with chicken meat and vegetables

  1. Use the correct rice noodles. Singapore noodles always use the super thin type of rice noodles or vermicelli.
  2. Flexible protein ingredients. Of course, you can use any meat you prefer. You can also use any combination of proteins and still make this dish work. For example, replace the chicken with shrimp or ground meat, skip the eggs, etc.
  3. You can make this dish vegetarian by using a block of tofu to replace the protein (shrimp, ground meat, and eggs). Cut the tofu into small cubes and fry them until golden. Then you can toss them with the noodles. The dish will turn out just as delicious.

 


Recipe Instructions (Steps for Singapore Noodles with Chicken & Vegetables) ↓

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Steps

1
Done
7 Minutes

Prepare the ingredients

Cut the lime into wedges. Use one wedge to juice it (about 1 tablespoon). Steam a bit the Choi sum and then cut into 2-inch strips. Peel and mince the ginger, slice the onion, and green ones.

2
Done
6 Minutes

Cook the noodles

Place a large saucepan of water over high heat, add the salt, and bring to a boil. Add the noodles, reduce to medium heat, and cook until just tender, about 2 minutes. Drain into a colander and rinse with cold running water. Let drain again and set aside.

3
Done
17 Minutes

Cook the chicken breast

Fill the same saucepan with water, place over high heat, add 1 teaspoon salt, and bring to a boil. Add the chicken, bring back to a boil, then reduce the heat to medium and cook until the chicken is cooked through, about 15 minutes. Using tongs, transfer the chicken to another plate to cool. Cut the chicken into cubes and set aside.

4
Done
4 Minutes

Mix up ingredients to prepare the sauce

In a medium bowl, stir together the soy sauce, fish sauce, lime juice, pepper, and 1/4 cup water (for 5 servings) to make a sauce. Set aside.

5
Done
5 Minutes

Saute the onions, ginger, and garlic

In a large frying pan, warm the oil over medium-high heat. Stir in half the onions and green onions, ginger, and garlic, and sauté them just until fragrant, about 1 minute. Stir in the eggs and let it sit for 2 minutes, then toss the mixture with a fork.

6
Done
8 Minutes

Start mixing the sauce and noodles

Add the Choi sum and the sauce and bring to a boil. Separate the strands of the noodles and add them to the pan. Toss and stir until most of the sauce has been absorbed and the noodles have plumped for about 4 minutes.

7
Done
2 Minutes

Add the chicken meat and garnish

Add the chicken breasts (cubed) and mix for about 30 seconds. Garnish with the sprouts, remaining green onions and green onions, and lime wedges (you can also juice the limes over the Singapore noodles). Serve Hot. Enjoy!

Susan Dale

Hello there, I’m Susan Dale. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes with a modern cooking style.

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