In the Kitchen with a Plate of Spicy Singapore Chicken Noodles

I have to tell you, I have an intense carnal love for noodles. Out of the blue, an image, of me twirling noodles with a fork (tried my hand at chopsticks but never mastered the art; though my mom is an expert at using these) pops into my mind and refuses to budge. There are times when I crave these thready, slurpy satisfaction so much I tend to display withdrawal symptoms if I don't get my fix!

My love began during my childhood in Kerala, when we would have yummy noodles prepared by my mum or at times eat out at a Chinese restaurant. (where they served more Indian-Chinese, I would say) I never ordered the fried rice, always the delicious Mixed Noodles which I would douse with the chilli vinegar and spicy sauce. I loved it and I pigged out. I was happy at the end of a huge bowl of those flat thready stuff! :)

To this day, a bowl of it makes me happy. When cravings hit, the easiest and quickest solution is, of course, instant noodles, of which, there is always a supply at home. (Reju’s favorite midnight meal when his tummy is full and yet shockingly hungry for absolutely no reason!) However, it isn't healthy or well… nourishing. And, that's where this yummy Singapore Chicken Noodles trumps everything. Easy to put together and just scrumptious, I may have just found a healthy way to feed my addiction! :-))

Today’s dish is so yummy that you wouldn’t want to put your forks down. A very spirited and flavourful noodle dish. I love the bold flavors and the fiery combination of noodles and curry powder. The flavors of pungent curry powder, salty notes from soy sauce and the heat from the chilli will explode in your mouth. There is nothing elegant about this dish, but there is everything downright scrumptious to it. It’s simply the best standby meal, ready in minutes with ingredients you are sure to have in your pantry.

I’d like to say a huge Hi! and welcome to everyone who’s visiting my little space for the first time. It’s great to have you all over and hope you’ll stay around for more. Maybe you’d like to get to know me better, or just browse through a few of my recipes, grab a cup of tea and enjoy. Hope you are ready to join me on my crazy roller coaster ride.

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Ingredients

Egg Noodles - 1 pkt

Vegetable oil or Peanut oil (whichever is available) - 1 and ½ tbsp

Chicken Thigh fillets (trimmed and thinly sliced) - 500 to 600 gms (refer notes)

Vegetables - julienned (refer notes)

Big Onion (halved and thinly sliced) - 1 (medium)

Shallots (finely sliced) - 4 to 5

Green chillies (slit lengthwise) - 1 to 2 (adjust as per spice tolerance)

Ginger (finely sliced or chopped) - 1 small piece

Garlic (crushed) - 3 cloves

Spring onion - 2 to 3 sticks (leaves separated)

Curry powder - 1 tbsp (refer notes)

Chicken stock - 2 to 3 tbsp

Soy sauce - 1 to 2 tbsp

Brown Sugar - 1 tsp

Pepper (freshly ground) – ¼ tsp

Salt - to taste (if necessary)

Method

Cook the noodles as per instructions on the packet. Drain and keep aside. Cook the frozen peas in boiling water for a few minutes. Run under cold water to retain the fresh green colour and set aside.

Cook the chicken in the pressure cooker for upto 1 whistle. Switch off flame and open immediately. (refer notes) Cut the cooked chicken into thick strips. Keep aside.

Heat a wok over a high heat. Add a little oil and swirl to coat the wok. Add the chicken pieces and stir fry for 3 to 4 minutes till moisture has evaporated and chicken is cooked through. Transfer to a plate.

Into the same wok, pour in some more oil (if necessary) and add the green chillies, big onions, shallots, spring onion bulbs, garlic and ginger and sauté till onions soften. Throw in the bell peppers, carrots, peas and sprouts. Add the veggies one by one, according to the time it takes for it to cook. Make sure you cook each vegetable a little, like a couple of stirrings before you add the next. Once the veggies are done, add the soy sauce, sugar and cooked chicken into the wok and stir fry 2 minutes or until heated through. Now add the cooked noodles along with the curry powder and pepper and toss till combined well. Check for salt and add if necessary. (don’t overdo the salt because the curry powder and soy sauce may have enough) Gently toss or sauté the noodles to avoid noodles from breaking. Pour in the chicken stock and stir fry on high heat for a few minutes till moisture has evaporated completely and the noodles turn glossy. Add chopped spring onion leaves and toss. Switch off heat and serve hot.

Notes:

1. It is not necessary you use only chicken thigh fillets for this dish. Feel free to use any cut of chicken that is available in your refrigerator. If you are using chicken on the bone, make sure you remove all bones.

2. Veggies used in the dish are: Carrot - 1, Frozen Green Peas - 3/4 cup, Red or Green Pepper/Capsicum (seeded, deveined and thinly sliced) - 1, Bean Sprouts - 3/4 cup.

3. Curry powder is a blend of up to 20 different herbs and spices, including the commonly used: cardamom, chillies, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric. (which gives curry its characteristic golden color) In Indian cooking curry powder is freshly ground each day (making it far more flavorful and pungent than the mixes sold in the store) and comes in "standard" and "hot" versions.

Storage and Availability: Curry powder quickly loses its pungency. It will keep for 2 months in an airtight container. It is available all through the year in any supermarket.

4. You do not need to cook the chicken in a pressure cooker. You can always do it directly in the wok while sautéing the chicken pieces and toss till cooked through.

5. For best results, make sure you use good quality egg noodles.