Recipe of the Month: Singapore Noodles
A recipe for all of that leftover turkey! This is one of my favourite ways to use it up and it is great for gluten sensitive people too. Though the recipe calls for pork, I use turkey, shrimp, chicken or whatever happens to be hanging around. Enjoy!
1/4 cooking oil with a bit of sesame oil incorporated for flavour
4-6 garlic cloves, minced
2 Tbsp slivered ginger
2.5 L water
1 Tbsp cooking oil
2 tsp salt
4-6 vermicelli nests
2 cups cooked meat, fish or whatever you are using
1/3 cup green onions, sliced
2 tsp crushed red pepper
1/4 cup oyster sauce
2 Tbsp curry powder
2 tsp soy sauce
Heat first amount of cooking oil in a wok or frying pan. Add garlic and ginger and cook until tender.
Heat water, second amount of cooking oil and salt in large saucepan until boiling. Add vermicelli. Make sure nests are covered with water. Turn off heat and let stand.
Add meat, green onion and red pepper to wok and stir fry until hot. Add oyster sauce, curry powder and soy sauce. Stir and toss well to mix thoroughly. Drain noodles and add to the wok and toss.