Discover mouth-watering Asian recipes with Recipe Share App. From savory stir-fries to delectable desserts, be a kitchen hero with RecipeShare app!

Asian


## Unveiling the Flavors of Mongolian Beef

Mongolian Beef, a stir-fry dish bursting with savory flavors and tender beef slices, is a gem in Asian cuisine. Originating not from Mongolia, but from Taiwan, this dish's unique taste is a delightful paradox, just like its origins. Let's embark on this culinary journey together, unraveling the secret recipe to a dish that promises to take your taste buds on a flavor-packed adventure.

## Ingredients: Your Pathway to Flavor

- 400g of beef, cut into 5mm thick pieces
- 1/2 tablespoon of Shaoxing cooking wine
- 2 teaspoons soy sauce
- A pinch of black pepper, to taste
- 1/4 cup of cornstarch (about 30 grams), to coat the beef
- Egg white from 1 large egg
- 2 teaspoons cornstarch
- 1 tablespoon oyster sauce
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2/3 cup water (about 158 grams)
- 1 teaspoon dark soy sauce
- 1 tablespoon of minced ginger
- 1½ tablespoons of minced garlic
- 1 bunch of spring onion, divided between the white and green parts
- Cooking oil

## The Art of Preparing Mongolian Beef

1. Marinate the beef pieces in the wine, soy sauce, black pepper, 1/4 cup of cornstarch, and egg white.
2. Once marinated, stir-fry the beef pieces in a wok with a bit of oil. Ensure the beef is cooked through but not overcooked. Set it aside.
3. To make the sauce, combine 2 teaspoons of cornstarch, oyster sauce, soy sauce, brown sugar, water, and dark soy sauce. Mix and set it aside.
4. Stir fry the garlic, ginger, and white parts of the spring onions until fragrant.
5. Pour the sauce into the pan. Stir until it thickens.
6. Now, add back the beef pieces with the sauce, and mix in the green parts of the spring onions.

## Nutritional Information: A Look at What You're Eating

For a serving size of around 100 grams, this recipe serving has:

- Calories: 250
- Carbohydrate Content: 15g
- Cholesterol Content: 50mg
- Fat Content: 10g
- Protein Content: 20g
- Saturated Fat Content: 3g
- Serving Size: 100g
- Sodium Content: 500mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Remember, these values are estimates only and can vary depending on your specific ingredients and portion sizes.

## Complementing Your Mongolian Beef: Perfect Side Dishes

The beauty of Mongolian Beef lies in its versatility. You can pair it with fluffy jasmine rice, letting it soak up the rich, savory sauce. Or, consider serving it over a bed of crispy noodles for an exciting texture contrast. For a healthier option, try a side of steamed broccoli or a fresh, crunchy Asian-style salad.

## Tips and Tricks for the Perfect Mongolian Beef

- For the best results, slice your beef against the grain. This ensures maximum tenderness.
- Don't overcrowd the pan while frying the beef, as this can lower the oil temperature and make the beef greasy.
- Make sure to thoroughly mix the cornstarch into the sauce to avoid clumps.
- The dish comes together quickly once you start cooking, so have all your ingredients prepared and within reach.
- Marinate the beef pieces for at least 30 minutes or even overnight in the fridge. This ensure the beef pieces have flavour through the meat and that they become really tender.
- Use flank steak which is a very tender cut of beef.
- Do not overcook the beef pieces. Check for doneness by taking one piece and check that the middle part don't have any pink sections and is still soft.
- Cut the green onions into big chunks and separate them between the white part and the green parts. The green parts wilt easily so we cook them last.

## What are the Ingredient Substitutes to Make Mongolian Beef?

- If you cannot find Shaoxing cooking wine, Mandy from Souped Up Recipes used a lager beer instead. Be careful not to use any bitter beers as it will impact the taste of the dish.
- Instead of Beef, you can use chicken, pork or firm tofu as substitutes.
- If you don't have oyster sauce, you can use soy sauce or hoisin sauce instead.
- If you don't have dark soy sauce, you don't have to replace it with anything as most of its purpose is just to bring a dark color to a dish. It does not give much saltiness to a dish.
- If you don't have spring onions, you can use yellow onions instead.

## What Can I Serve with Mongolian Beef?

- You can serve this dish primarily with white rice.
- You can also serve this dish with fried rice, egg fried rice or garlic fried rice.
- Why not serve this dish with some boiled vegetables like broccoli, cauliflower, carrots or even mushrooms.
- You can also try serving this dish with some Asian noodles instead of rice. Add a splash of sesame oil to bring in more flavour to the dish.

## FAQs

### Why is it called Mongolian Beef?

Despite its name, Mongolian Beef isn't actually from Mongolia. It originated in Taiwan, where restaurants used the term "Mongolian" to imply something exotic.

### Can I use a different type of beef?

Yes! While flank steak is commonly used, you can also use other tender cuts like ribeye or sirloin.

### Can I make this dish vegetarian?

Absolutely! You can substitute beef with firm tofu, mushrooms, or even a meat substitute for a vegetarian version of this dish.

### Can I freeze Mongolian Beef?

Yes, it freezes well. Just ensure it's completely cool before freezing. To serve, thaw in the refrigerator overnight and reheat gently.

### How can I make this dish spicier?

Feel free to add some red pepper flakes or a chopped red chili during the stir-frying process for an extra kick.


Master the art of making Mongolian Beef in your own kitchen, with our step-by-step guide, flavor-packed ingredients, and expert tips. It's time to cook!

Mongolian Beef


## What is Pad Thai?

Pad Thai is a popular Thai dish made with stir-fried noodles, bean sprouts, and your choice of protein, such as chicken, beef, or shrimp.

It is typically seasoned with tamarind paste, fish sauce and palm sugar.

It is served with bean sprouts and garnished with crushed peanuts, and lime wedges.

It is often served as a street food in Thailand and has become a popular dish worldwide.

## Ingredients

- 200g chicken breast, chopped into bite-sized pieces
- 1 tbsp soy sauce
- 1/2 tsp baking soda
- 2 tbsp cornflour
- 100g rice noodles
- 2 shallots, finely diced
- 2 tsp garlic, minced
- 2 eggs, scrambled
- Salt and pepper to taste
- 2 tbsp cooking oil
- 1 lime, juiced
- 3 tbsp fish sauce
- 3 tbsp light brown sugar
- 4 tbsp tamarind paste
- Lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts, for garnish

## What are the Steps to Making Pad Thai?

1. Marinate the chicken pieces. This ensures the chicken meat is filled with flavour.
2. Cook the noodles per package instructions. Slightly undercook them since we will finish it off in the wok.
3. Make the sauce by combining the fish sauce, sugar and tamarind paste. If you have time, you can caramelise the sugar first before adding the tamarind paste and fish sauce.
4. Shallow fry the chicken pieces, then set aside.
5. Stir fry the shallots and garlic.
6. Add the noodles and the sauce, then stir fry until blended.
7. Add the scrambled egg and stir fry with the rest of the ingredients.
8. Add the chicken, and give a toss.
9. Turn off the heat, then add in the bean sprouts, green onions and roasted peanuts.
10. Serve with lemon wedges.

## What are the Top Tips and Tricks to Make the Perfect Pad Thai?

- Marinade the chicken pieces for at least 30 minutes so that the flavour goes throughout the meat.
- If you have time, caramelize the brown sugar first to add more depth of flavour. Finish it off with a splash of water, tamarind paste, then finally the fish sauce.
- When shallow frying the chicken pieces, try not to overcrowd the pan to get a bit of searing on the sides. This brings more flavour to the dish.
- Be sure not to overcook the rice noodles as you will finish it off in the wok with the rest of the ingredients.
- When using beansprouts, only add them towards the end, when the heat is already off. Beansprouts contain a lot of moisture and can lead to watery dish if it is cooked for too long.
- Garnish with roasted peanuts for a crunchy texture.

## What are the Ingredient Substitutes for Pad Thai?

- We're using light brown sugar instead of the cane sugar which is traditionally used for this dish. Use cane sugar if you have access to it.
- If you don't have tamarind paste, other recipes have substituted rice vinegar. Be sure to taste the sauce before using. It should have a strong sweet, salty and sour flavour.
- If you don't have lime, use lemon instead.
- Fish Sauce can be substituted with soy sauce or tamari can be used as alternatives, though they will slightly alter the taste.
- If you don't want to use chicken, use tofu, beef or shrimp instead.
- We're using green onions instead of the traditional garlic chives. If you have access to garlic chives, use these instead!

## Perfect Pairings

Pad Thai Chicken pairs beautifully with a fresh Thai salad or a serving of Thai spring rolls.

Complement the meal with a cold Thai iced tea for a refreshing finish.

## Nutritional Information

Per serving of around 250 grams, this dish contains:

- Calories: 682
- Carbohydrate Content: 85g
- Cholesterol Content: 110mg
- Fat Content: 20g
- Protein Content: 30g
- Saturated Fat Content: 4g
- Sodium Content: 950mg
- Sugar Content: 15g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

## FAQ

### Why is my Pad Thai Chicken not as flavorful as restaurant versions?

Ensure you're using authentic ingredients, especially the tamarind paste and fish sauce. The quality and origin of these ingredients play a significant role in the dish's flavor.

### Can I use other meats for this recipe?

Absolutely! You can substitute chicken with shrimp, beef, or tofu. Just ensure you adjust the cooking times accordingly.

### How can I store leftover Pad Thai?

Pad Thai is best enjoyed fresh. However, if you have leftovers, refrigerate them in an airtight container and consume within a day for the best taste.


Enjoy the flavours of Thailand with this quick and easy Chicken Pad Thai Recipe. This uses more basic ingredients to make it more accessible to everyone.

Easy Pad Thai Recipe


## The Unbeatable Korean Gochujang Chicken Wings

If you're craving a fiery twist to your regular chicken wings, then say hello to the Korean Gochujang Chicken Wings!

This dish cleverly combines the heat of Korean chili paste and pepper flakes with the subtle sweetness of honey and mirin, promising a delightful culinary adventure.

So, what's the secret sauce behind the magic of these wings? It's Gochujang - a Korean chili paste that's a mix of spicy, sweet, and umami flavors, and an absolute game-changer in the kitchen.

## Ingredients

- 500 grams of chicken wings
- Salt and pepper, to taste
- 2 tbsp Korean chili paste (Gochujang)
- 1 tbsp Korean chili pepper flakes (Gochugaru)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 4 tbsp mirin
- 2 tbsp honey
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 1 tsp garlic, minced

## Crafting the Gochujang Wings

1. Mix all the ingredients together to form the marinade.
2. Sprinkle the chicken wings with a dash of salt and pepper. For even cooking, punch holes into the thickest parts of the wings.
3. Immerse the chicken wings in the marinade, ensuring they're well-coated. Let them sit in the fridge for at least 4 hours or even overnight to fully absorb the flavors.
4. Bake the marinated wings, covered in foil, in the oven at 180 C or 350 F for about 30 minutes. The foil will protect the wings from burning.
5. Garnish your dish with green onions, sesame seeds, and lemon wedges. Dig in and enjoy!

## Sneaky Substitutes

Can't find all the ingredients? Don't sweat it! You can replace the Korean chili paste with a mix of red pepper flakes, soy sauce, and a touch of sugar. And if you can't find mirin, a splash of white wine or rice vinegar will do the trick. Remember, cooking is all about improvising!

## A Nutritious Bite

Given the serving size of 100 grams each serving has around:

- Calories: 290
- Carbohydrate Content: 10g
- Cholesterol Content: 85mg
- Fat Content: 20g
- Protein Content: 18g
- Saturated Fat Content: 5g
- Sodium Content: 400mg
- Sugar Content: 7g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 12g

## The Perfect Pairings

Complement your Gochujang Chicken Wings with a side of cool cucumber salad or crunchy kimchi slaw. Trust us, it's a match made in heaven!

## Insider's Tips for Your Wings

- Want the wings to absorb more flavor? Let them marinate overnight. The longer, the better!
- You can marinate the wings on a covered bowl and leave inside you fridge. Never leave raw chicken outside to avoid the risk of bacteria.
- For extra crunch, try double frying your wings. Just be careful not to burn them.
- If you like it extra spicy, add more Gochujang or Gochugaru. But beware, it's not for the faint-hearted!
- If you have chicken wing portions that are a bit chunky and thick in the middle, poke some holes in them using a fork to try and open the space up to help it cook faster.
- If you want to store the chicken wings in the freezer for future use, you can put the chicken wings in a re-sealable container with the marinate. On the day of cooking, defrost the chicken wings in your fridge for 10-12 hours or until the pieces come apart.
- To prevent the chicken wings from burning, cover the baking dish with aluminum foil. Also, set the heat to no more than 180C or 350F.
- Be sure to check the chicken wings for doneness before eating. The center should not have any red juices or meat that looks reddish.
- Serve with some lemon or lime to help cut the fattiness of the dish.

## What Can You Serve With Gochujang Chicken Wings?

I'll be happy to eat these by themselves as a hearty snack, but these go well with the following:

- white rice
- garlic fried rice
- egg fried rice
- pickled vegetables
- Kimchi
- steamed, boiled or stir-fried vegetables like broccoli, mushrooms, etc.

## What is Gochujang?

Gochujang is a chili paste popular in Korea that is made up of Korean chili peppers.

Gochujang has a deep red colour with a very savoury, slightly sweet, smoky and slightly chili taste. This flavour is usually what Korean cuisine is associated with.

Gochujang is ready to use and does not need to be cooked before eaten. Gochujang sauce can actually be mixed with rice and egg for a very quick hearty snack.

There are different levels of spiciness for Gochujang. Be sure to get the one that is appropriate for you.

## What are the Ingredient Substitutes for this Recipe?

If you don't have Gochujang, you can make the same chicken wings recipe with the following substitutes:

- Substitute Sriracha sauce or other thick chili sauce for Gochujang.
- Substitute paprika powder for the Gochugaru
- Instead of Mirin, you can use 4 tbsp of rice vinegar plus 2 tsp of sugar. You can reduce the honey content to your taste.
- Instead of Chicken wings, you can use this marinade for chicken breast, pork pieces or even beef stir fry. Be sure to cut your meat into roughly the same size so they cook at the same time.
- If you don't have garlic powder, you can simply increase the amount of chopped garlic as you want. The more garlic, the better!
- If you have some Hoisin sauce, you can replace honey and/or Oyster suace with this.

Of course, with all these substitutes, you might lose the original flavour of the dish, but you might also happen to invent one of your new favourite recipe!

## FAQ

### Is it necessary to marinate the wings overnight?

While not necessary, marinating the wings overnight helps them absorb more flavor, resulting in a tastier dish.

### Can I use chicken thighs instead of wings?

Absolutely! You can use any part of the chicken. Just adjust the cooking time accordingly.

### How spicy are Gochujang Chicken Wings?

The level of spice in Gochujang Chicken Wings can be adjusted to taste. If you prefer a milder flavor, reduce the amount of Gochujang and Gochugaru.

### Can I grill the wings instead of baking them?

Yes, grilling the wings can add a smoky flavor that pairs well with the spicy-sweet marinade. Just be sure to turn them frequently to prevent burning.

### Can I make the dish vegetarian?

Yes, you can use tofu or cauliflower as a chicken substitute to make a vegetarian version of Gochujang Wings.

### What is the origin of Gochujang?

Gochujang is a traditional Korean ingredient that has been used for centuries. It's made from chili pepper flakes, glutinous rice, fermented soybeans, and salt.


Add some bold, sweet and spicy flavour to your chicken wings with this Gochujang Chicken Wings recipe. <arinate the wings, bake in the oven, then enjoy!

Gochujang Chicken Wings


## The Magic Behind the Crunch

When we think of Prawn Tempura, we often imagine a light, crispy batter enveloping a juicy prawn.

The secret to achieving this perfect crunch lies in the batter's consistency and the frying technique.

Unlike traditional methods where the prawn is battered and then fried, some chefs, like those in Tokyo, pour the tempura batter directly into the fryer.

This unique method creates a puffy and crispy layer around the prawn, giving it that signature layered crunch.

## Ingredients

### Meat / Vegetables

- 1 Kilo of Prawns
- Sliced vegetables as desired

Feel free to use any other meat or vegetable you would like

### Tempura Batter

- 250 grams cake flour
- 250 grams cornstarch
- 500 grams ice cold water
- ½ tsp. iodized salt
- 1 tsp. sugar
- 4 tsps. baking powder

Adjust the quantity as needed

## Tempura Sauce

- 250 grams Kikkoman soy sauce
- 250 grams water
- Splash of mirin
- Sugar, as needed
- Grated ginger
- Grated daikon (radish)

Adjust the quantity as needed

## Method

### Crafting the Perfect Batter

1. In a bowl, mix cake flour, cornstarch, iodized salt, sugar, and baking powder.
2. Slowly add the ice cold water to the dry mixture, ensuring the consistency resembles that of crepe batter. It should be thick but runny.
3. Remember, the key to a light and crispy tempura is a cold batter. Toss in a few ice cubes to maintain its chill.
4. Avoid over-mixing. Aim for a slightly lumpy texture, which contributes to the batter's lightness when fried.

### Frying to Perfection

1. Heat oil in a deep frying pan.
2. Immerse prawns into the batter and ensure they're well-coated.
3. Deep fry the prawns until they achieve a golden-brown hue.
4. For an authentic dipping experience, mix Kikkoman soy sauce, water, mirin, sugar, grated ginger, and grated daikon. Adjust the seasoning to your preference.

## Serving Suggestions

Prawn Tempura pairs wonderfully with a tangy tamarind dip or a light soy-based sauce. Consider serving it alongside a fresh green salad or steamed jasmine rice for a complete meal.

## Substitutes for the Global Kitchen

- If Kikkoman soy sauce isn't available, any high-quality soy sauce will suffice.
- No need to add Mirin if you do not have it
- In the absence of daikon, regular radishes can be grated and used.

## Tips and Tricks for the Best Tempura

- Maintain the oil temperature between 340-360°F (170-180°C) for optimal frying.
- Test the temperature of the oil by dropping some batter into the pan. The batter should gently bubble away while frying.
- Do not over-crowd the pan when frying to ensure the oil temperature does not drop too much.
- If the tempura batter doesn't adhere well to the prawns, spoon some additional batter onto the frying prawn. This acts as a binder.

## Nutritional Information

Based on a serving size of 100 grams:

- Calories: 220
- Carbohydrate Content: 25g
- Cholesterol Content: 70mg
- Fat Content: 7g
- Protein Content: 12g
- Saturated Fat Content: 1.5g
- Serving Size: 100 grams
- Sodium Content: 500mg
- Sugar Content: 2g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

Note that these values are estimates could vary significantly depending on the meat or vegetables used.

## FAQs

### Why is my tempura not crispy?

The temperature of the oil and the consistency of the batter play crucial roles in achieving the perfect crispiness. Ensure the oil is hot enough and the batter is cold and slightly lumpy.

### Can I use other seafood or vegetables with this batter?

Absolutely! This versatile batter works wonderfully with other seafood like fish or squid, and even vegetables like bell peppers and sweet potatoes.

### How do I store leftover tempura?

Place the leftovers in an airtight container and refrigerate. Reheat in an oven to retain the crispiness.


Let's make some super easy Tempura with Chef RV's Prawn Tempura Recipe. Feel free to substitute any meat or vegetable you like with this versatile batter.

Chef RV Prawn Tempura


## What is Everyday Cashew Chicken?

This is our simple version of the Thai Cashew Chicken without using any specialty Asian ingredients.

It's made up of stir-fried chicken pieces mixed with bell peppers, onions and garlic. We have put cornstarch in the sauce to make it thick and sticky.

We've developed this recipe for the busy cooks out there. We've tried to stick to the most basic Asian ingredients so you don't have to research any alternatives to the ingredients.

This dish should be finished in around 30 minutes or less, without counting the time to marinade and cut the chicken.

## The Ingredients You'll Need

### Meat

- 400 grams of chicken breast, cut into bite-sized pieces

### Marinade

- 1 tablespoon each of soy sauce and dark soy sauce

### Sauce

- 2½ tablespoons vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch
- A pinch of white pepper

### Stir-Fry

- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- Chilli flakes, to taste
- 2 green bell peppers, chopped
- 1/2 bunch of green onions, chopped

### Garnish

- 1 cup toasted cashews

## Creating Your Culinary Masterpiece

1. Begin by letting your chicken pieces soak in a marinade of soy sauce.
2. Turn up the heat on your wok and add your cooking oil. Stir-fry the marindated chicken pieces until cooked through and tender. Set aside.
3. While the chicken is cooking, make the sauce by combining the dark soy sauce, vinegar, honey, cornstarch, and white pepper.
4. Add a bit more oil to the wok, then stir fry the onions, garlic, and chili flakes.
5. Once fragrant, add the green bell peppers until crisp and tender.
6. Add the white parts of the green onions, letting them soften slightly in the wok's heat.
7. Add back the chicken, followed by the cashews.
8. Pour in the sauce and toss until all the ingredients are well-coated.
9. Garnish with the green parts of the green onions.

## Nutritional Breakdown Per Serving

Per 100g serving, this disc contains approximately:

- Calories: 220
- Carbohydrate Content: 15g
- Cholesterol Content: 55mg
- Fat Content: 9g
- Protein Content: 20g
- Saturated Fat Content: 2g
- Serving Size: 100g
- Sodium Content: 400mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 7g

Remember, this can vary slightly based on the specific brands of ingredients used.

## The Perfect Accompaniments

A side of fragrant jasmine rice or even fluffy quinoa would complement the rich, savory flavors of the cashew chicken.

Throw in some steamed broccoli or a colorful Asian slaw for added crunch and freshness.

## Elevating Your Cashew Chicken

Want to take your dish to the next level? Try using a mix of cashews and peanuts for an extra crunch.

You can also spice it up with a dash of Szechuan peppercorns or infuse it with a hint of orange zest for a refreshing twist.

## Top Tips and Secrets for the Best Everyday Cashew Chicken

- Marinate your chicken pieces for at least 4 hours or even overnight. This ensure you don't have any bland chicken meat.
- Cut the chicken pieces into roughly the same sizes so that they cook at almost the same time.
- Prepare all your ingredients before hand. This dish comes together very quickly. Prepare your sauce and chop your vegetables in advance.
- Before adding the sauce to the wok, be sure to stir it as the cornstarch might have settled to the bottom.
- Toast your cashews in an oven pre-heated to 180C or 350F for around 10-12 minutes. They should come out with a deep golden color.
- If you plan to store this dish for a later serving, do not mix the cashews in during cooking. Instead, mix them before you serve. This ensure your cashews will continue to be crispy during serving.

## Frequently Asked Questions

### How Can I Make This Dish Vegan?

You can replace the chicken with tofu or tempeh. Use a plant-based sweetener instead of honey.

### Can I Use Other Nuts Instead of Cashews?

Absolutely! Almonds or peanuts could be a great alternative. However, the unique flavor profile of cashews lends a distinct taste to this dish.

### Can I Use Other Vegetables?

Of course! Feel free to add any other veggies of your choice. Mushrooms, baby corn, or snap peas would all work well.

### What Can I Use If I Don't Have A Wok?

A large, deep frying pan can work as a substitute for a wok. However, it may not distribute heat as evenly as a wok.

### Can I Prepare This Dish Ahead of Time?

Sure, you can cook the chicken and prepare the sauce ahead of time. However, stir-fry the veggies and combine everything just before serving for the best taste and texture.


Making Asian-inspired dishes shouldn't be so complicated. We made this stir-fry recipe with only the most basic ingredients without sacrificing taste.

Everyday Cashew Chicken


## A Flavorful Dance of Ingredients: Singapore Noodles Chicken Stir Fry

What could be more exciting than diving into the vibrant world of Asian cuisine with a recipe that combines the goodness of chicken, the tang of sauces, and the crunch of fresh veggies? The Singapore Noodles Chicken Stir Fry is more than just a dish; it's a journey of flavors.

## The Stars of the Show: Ingredients

For this Southeast Asian delight, you'll need:

### Chicken

- 100 grams of chicken breast, sliced into bite-sized pieces

### Marinade

- 2 teaspoons of soy sauce
- 1 teaspoon of sesame oil

### Noodles

- 200 grams of dried vermicelli noodles

### Sauce

- 1 teaspoon of curry powder
- A pinch of chili powder to taste
- 2 tablespoons of soy sauce
- 1 teaspoon of dark soy sauce
- 2 teaspoons of sesame oil

JojoM's note: double the quantity for a more saucy noodle dish!

### Stir-Fry

- 3 tablespoons of cooking oil
- 1 egg
- 1 teaspoon of minced garlic
- 1 teaspoon of ginger
- 1 onion
- 1 red bell pepper
- 100 grams of bean sprouts

### Garnish

- A bunch of spring onions

## Method

1. Marinate the chicken pieces in the soy sauce and sesame oil for at least 30 minutes or even overnight.
2. Stir fry the marinated chicken in 1 tablespoon of cooking oil. Once cooked, set it aside.
3. Cook the vermicelli noodles as per the package instructions. Remember to undercook them slightly as we'll be giving them a final dance in the wok.
4. Make the sauce. While the noodles are cooking, combine together the curry powder, chili powder, soy sauce, dark soy sauce, and sesame oil.
5. Fry the egg. As it starts to cook, gently break it apart and move it to the side of the pan. Set aside.
6. Stir fry the onions, white part of the spring onions, garlic, and ginger.
7. Toss in the bell pepper and cook until tender and fragrant.
8. Add the bean sprouts towards the end.
9. With all our veggies tender, it's time to bring back our chicken and noodles, and pour in the sauce. Give it a good stir, making sure all the ingredients mingle well.
10. Serve with a garnish of the green parts of the spring onion.

## The Perfect Pair: Side Dishes

This dish pairs beautifully with a light cucumber salad or some steamed dim sum. Their mild flavors complement the robustness of the stir fry.

## Ingredient Substitution Ideas

- Instead of noodles, serve with boiled white rice. I actually prefer this combination as the noodle combination tends towards the dry side, unless you make some adjustments, like doubling the sauce or adding some noodle water to the sauce to loosen it up.
- If you have garam masala, use this instead of curry powder.

## Nutritional Value: What's in a Serving?

This recipe yields 4 servings, with each serving weighing around 200 grams, and contains roughly the following:

- Calories: 402 kcal
- Carbohydrates: 38g
- Cholesterol: 145mg
- Fat: 21g
- Protein: 16g
- Saturated Fat: 13g
- Sodium: 866mg
- Sugar: 3g
- Trans Fat: 0g
- Unsaturated Fat: 8g

(Note: The nutritional information provided is estimated and can vary based on several factors, including product types and preparation method.)

## The Inside Scoop: Tips and Tricks

- For a vegetarian version, replace the chicken with tofu or tempeh.
- To ensure your veggies stay crunchy, add them towards the end of the cooking process.
- For a spicier kick, you can add some red pepper flakes to your sauce.
- Marinate the chicken pieces at least 4 hours or even overnight. This ensure you will have flavourful chicken meat.
- Cut the chicken pieces in roughly the same size so they will cook at the same time. This ensure you don't have any overcooked or undercooked pieces.
- Cut your vegetables in roughly the same size so they also cook at the same time.
- Cook the chicken separately from the vegetables. This allows you to control the cooking time for each of the ingredient.
- Chop and prepare your vegetables and cooking sauce before hand so you can concentrate on cooking.
- Slightly undercook your noodles since we will finish it off in the wok. You can cook the noodles in hot water rather than boiling water.
- If you have a small wok or pan, it's better to cook the ingredients in batches rather than all in one go. This ensure that the pan temperature does not drop too much during the cooking process.
- When cooking the vegetables, cook the hard vegetables first like bell pepper and carrots. Finish off with leafy vegetables and beansprouts as they cook really quickly.
- When using beansprouts, it's best not to store the dish overnight. The beansprouts are very high in moisture content and will lead to a soggy dish when stored.

## What are the Ingredients of Singapore Noodles Stir Fry

- Singapore noodles is traditionally made with thin vermicelli noodles. This should easily be available from you nearest Asian grocery store. If you don't have vermicelli noodles, you are free to use any noodles you have.
- For the protein, we are using chicken pieces, however the traditional Singapore noodle recipe is made with prawns or shrimp. Feel free to substitute any protein you prefer like pork, beef or even firm tofu.
- For the vegetables, we are using some red bell pepper, green onions and beansprouts. Feel free to add any other vegetables you may have like broccoli, mushrooms and even bok choy. Just remember to cook the hardest vegetables first and finish off with the softest ones to prevent them from overcooking.

## Frequently Asked Questions

### Can I use another type of noodle?

Absolutely! Rice noodles or udon noodles would work well in this dish, though the texture and taste might slightly vary.

### How can I make my stir fry more flavorful?

Marinate your protein for a longer time, and don't skimp on the garlic and ginger. They add a whole lot of depth to the flavor profile.

### Can I freeze Singapore Noodles Chicken Stir Fry?

Yes, you can, but it's best enjoyed fresh. If you do need to freeze it, make sure it's in a tightly sealed container.

### Is this dish spicy?

The spice level depends on how much chili powder you add. Feel free to adjust to your liking.

### Can I add other vegetables to this dish?

Definitely! Snow peas, bok choy, or even thinly sliced carrots would make great additions.


Marinated Chicken breast pieces stir-fried and served with mixed vegetables, vermicelli noodles coated with a flavourful curry, soy and sesame sauce.

Asian Recipes

Mongolian Beef

Easy Pad Thai Recipe

Gochujang Chicken Wings

Chef RV Prawn Tempura

Everyday Cashew Chicken

Singapore Noodles Chicken Stir Fry