Recipe: Singapore Noodles

Singapore noodles (Sing Jau Chau Mai Fun)
From: The Chinese Banquet Cookbook by Eileen Yin-Fei Lo

3 quarts cold water
1 Tbsp salt
6 oz dry rice noodles
6 oz chicken cutlet, shredded
For chicken marinade, combine in a bowl and mix well:
1/2 tsp sesame oil
1 tsp light soy sauce
1 tsp oyster sauce
1/2 tsp ginger juice mixed with 1/2 tsp white wine
1/2 tsp salt
1 tsp sugar
3/4 tsp cornstarch
pinch of white pepper(end of chicken marinade)
1/2 cup celery
1/3 cup carrots
2 fresh water chestnuts, peeled
1/2 cup green peppers
1/4 cup bamboo shoots
3 scallions, trimmed
2 Tb peanut oil
2 garlic cloves, minced

For curry mixture:
1 1/2 Tbsp curry powder mixed with 1 and 1/2 Tbsp cold water
2 1/2 Tbsp cold water
1 beef bouillon cube
1/8 inch slice gingerroot

Two and one half hours before assembling dish, cook noodles. Pour cold water into large pot, add salt, and bring to a boil. Add noodles and boil for 1 to 2 minutes. Stir while cooking. Remove and rinse twice by filling pot with cold water. Drain well.

Shred chicken; add to marinade; set aside and marinate 30 minutes. Wash and dry vegetables and shred into 2-inch lengths. Set aside.

Make the curry mixture:
In a saucepan heat 1/2 Tbsp oil over high heat. Add 1 minced garlic clove, stir. When garlic browns, add the curry powder mixed with water. Stir together and let cook for 2 minutes. Add 2 1/2 Tbsp cold water, mix well. Add bouillon cube. Lower heat and cook for 10 to 15 minutes, stirring 3 or 4 times, until smoothly blended. Set aside.

Heat wok over high heat, add 1/2 Tbsp oil and ginger. Add vegetables. Stir fry for 2 or 3 minutes, until the vegetables turn bright colors. Remove from wok; add 1 minced garlic clove. When garlic turns brown, add sliced chicken. Stir fry until chicken turns white. Add curry sauce and stir. Remove from wok. Clean wok and replace on stove.

Heat wok on high heat and add 1 Tbsp oil, coat the wok. Add noodles. Place rice noodles in wok by allowing them to slide over spatula into wok, avoiding having noodles splatter in the hot oil. Use chopsticks and spatula to toss noodles and loosen them. If noodles start to burn, lower heat. Cook for 10 minutes, add chicken and combine well with the noodles. Add vegetables to mixture and stir well. When combined, turn off heat, remove from wok, place in a platter and serve immediately.