Saturday, February 27, 2010

This week has been a total washout for cooking. All of my carefully planned menus went the way of the dodo - I was just too tired to think straight. My drama students had a presentation on Wednesday and we went on a field trip on Thursday. When I'm home alone on Monday and Tuesday nights, it's hard to get enthused about cooking for one, you know?

So tonight, this glorious Saturday, I'm emptying out the fridge (something smells in there, and I intend to find out what it is - my suspicion is it's old beet greens) and using leftovers to make some Singapore Noodles.


Sauce: Mix together the following ingredients and set aside.

¼ c. chicken/veggie stock
2 tbsp soy sauce
1 tsp brown sugar

Omelet Topping

2 eggs
2 tbsp water

1) Heat a small nonstick skillet over medium heat.
2) Make a simple omelet by whisking the eggs with water and cooking.
3) When cooked, remove from pan and roll up. Slice thinly and set aside.


½ package rice vermicelli
1 tbsp canola oil
½ tbsp sesasme oil
1½-2 tbsp curry powder
2 cloves garlic
2 tsp ginger
1 hot red pepper, seeded and finely chopped
one good handful beansprouts
two good handfuls sliced mixed veg (I'm using baby pak choi, sliced carrots, and some onion)
2 green onions chopped in ½ inch pieces
diced tofu (I'm using a 6oz package of smoked tofu from Wild Wood)
1 lime, cut into wedges
a palmful of chopped cilantro

1) Rehydrate rice vermicelli in boiling water until soft. Drain and set aside
2) Heat a skillet or wok over high heat. Add canola & sesame oils and heat until smoking. Add curry powder, ginger and garlic and stir-fry for one minute. Add peppers and all vegetables to the pan, cook 2-3 minutes until tender crisp.
3) Add tofu, drained noodles and sauce. Cook until just heated through.
4) Remove from heat, and serve. Top with sliced omelet and cilantro and serve with lime wedges.

Serves three starving adults or four to six reasonably hungry ones.

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