Singapore Noodles (My way)

Video: https://youtu.be/YNffgEMDZko

For full recipe visit: http://www.nadiyaskitchen.com/pasta/singapore-noodles-my-way/

Chicken Fried Vermicelli Noodles

I am sure most of us love Noodles as it often helps to fill our hungry stomach in less than 10 minutes of preparation and we get to enjoy it during anytime of the day. Plus the best part of it is we get to add in whatever we like or find in the fridge too. Although I love to cook but there are also times when I just feel like having some comfort food which are easy to prepare.

But at certain points I am also quite particular with the brand of noodles, method of cooking as well as the accompany ingredients. So most of the time, I would just stock the few of our favorite brands which we have being eating for years. Like one of my family favorite is Maggie brand.

For this recipe I used vermicelli noodles, vermicelli noodles doesn’t come with a spice or soup sachet, so mostly some kind of sauce has to be prepared to mix with noodles while stir frying with favorite veggies or meat. For this recipe I tried to maintain Asian flavor as much as I can, with all favorite veggies. My family loved this noodles. 

Ingredients:

80 grms Vermicelli

1 breast chicken (cut into bite size pieces)

1 medium carrot (cut into strips)

7 beans (cut into 1inch pieces)

1 small onion (chopped)

1 tsp chopped ginger

Chillies (chopped)

11/2 tbsp Chinese chilli paste

3 tbsp oyster sauce

1 1/2 tbsp dark soy sauce

3 tbsp Thai sweet chilli sauce

1/2 of a meggie chicken stock cube

½ tsp salt

½ cup vegetable oil

Direction:

1_ In a sauce pan or wok heat four table spoons of oil, add onion, ginger and chicken, stir fry until all water evaporates and chicken gets a light brown color, transfer chicken mixture to a plate.

2_ In the same wok add 3 tablespoon of oil, add beans, carrots and chilly, stir fry on high heat for 5 minutes, don’t let the color of vegetables change. Lower the heat to medium and add Chinese chilli paste, ouster sauce, dark soy sauce, Thai sweet chilli sauce, salt and crumble chicken stock half cube too. Stir constantly and cook for 2 minutes, into this sauce add fried chicken mixture. Mix until chicken is well coated with the sauce, leave aside.

3_ Prepare vermicelli noodles as written on the package. Heat 3 tablespoons oil in a wok on medium heat add prepared vermicelli noodles toss and stir fry for 3 minutes. Add chicken sauce mixture, gently mix to combine everything. Serve hot …………….enjoy!

Servings- 2

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Canned Tuna Lasagna

Introducing another favorite pasta in my blog for the first time. Its lasagna everyone’s favorite noodles. There are lots of ways I cook lasagna, mostly I use beef or chicken as a meat but this time I tested with canned tuna and this recipe turned out as delicious as all other lasagnas I cooked. I tried to make this recipe as simple & easy as I can, I did not use mozzarella that’s because I could not get from any of nearby shops but I did include it in ingredient list, adding mozzarella will make this dish more delicious and complete. I can write lasagna is no lasagna without mozzarella. I really mean it :D 

With so many bitter experience with normal lasagna sheets I found out its best to use INSTANT lasagna sheets so that I don’t have to do precooking which saves time, well some time, and don’t have to be worried that my lasagna sheets will end up sticking to each other and the disappointment of not getting the perfect sheet.

There are few points you must remember when cooking with instant lasagna sheets 

1-    Always apply a generous amount of sauce in the bottom of baking tray before applying lasagna sheets.

2-   When applying instant sheets leave ½ inch distance from all the sides of tray and even in between each lasagna sheet.

3-   Never overlap lasagna sheets without applying a good amount of sauce.

4-   When cooking with instant sheets always apply a generous amount of sauce on the top sheets and then cover with cheeses but this is not necessary if precooked lasagna sheets are used only the cheeses will be fine.

5-   When cooking with instant lasagna sheets always cover with aluminum foil.

6-   If cooking a large tray cut the lasagna sheets after it cools a little bit otherwise will end up with a sticky knife and uneven lasagna servings but if cooking in individual small trays this is not necessary you can serve immediately. 

If you follow this you will get beautifully cooked lasagna. Just from my experience all these points I have noted. The reason why all this have to be done is no matter if the lasagna sheets are instant, it have to be cooked, and to cook this what acts is the sauce. If good amount of sauce is not applied you may end up with hard and rubbery lasagna. This recipe serves three. 

Ingredients:

6 lasagna instant sheets

1 canned tuna in oil

1 big onion (chopped)

2 garlic cloves (chopped)

1 medium carrot (chopped)

1 cup sliced cabbage (chopped)

5 beans (chopped)

1 big tomatoes (chopped)

1 cup water or chicken or beef stock or more

½ cup chilly & garlic sauce

½ cup tomato sauce

2 tbs tomato paste

1tbs lonumirus curry powder or chillie powder

3 tsp Italian seasoning or Italian spice

1 tsp dried oregano

½ cup grated Parmesan cheese

1 cup grated cheddar cheese

1 cup grated mozzarella cheese

Salt

Vegetable oil or olive oil

Method:

Prepare a square baking tray 8” x 8” by lining with aluminum foil or if you have an oven safe baking dish you don’t have to do this. Set it aside.

To make sauce: In a pan heat oil, add onions & garlic saute until onions gets soft, into this add carrots, cabbage, beans and tomato saute until vegetables are soft. Drain oil from canned tuna fluff with a fork, drizzle tuna into the soften vegetables stir and cook for two minutes. Add tomato & chilly garlic sauce, tomato paste, lonumirus curry powder, Italian seasoning and oregano stir to combine.

Pour one cup water or stock cover and simmer for three to four minutes.  If you think your sauce is too thick add some more water or stock and cook to a thick consistency of pasta sauce which we get in bottles. Add half of the Parmesan cheese season with salt.

If using normal lasagna sheets cook in salted water with 2 tbs olive oil or vegetable oil in a large pot. When cooked drain excess water.

In the aluminum lined tray, ladle some sauce and spread along the bottom of the tray. Apply two sheets of instant lasagna sheets if using cooked lasagna sheets layer sheets edges overlapping.

Again ladle in some sauce sparingly into center and spread evenly on this apply a layer of mozzarella cheese. Place cheddar on top of mozzarella cheese, sprinkle grated parmesan cheese in thin even layer on top of cheddar cheese. Apply second layer of noodles, topping again with sauce and cheese. Finish with another layer of noodles. Spread last layer of sauce and cheeses over the top if you are using cooked lasagna sheets applying sauce on top will not be necessary only cheeses will be fine.

Cover lasagna tray with aluminum foil (not touching lasagna sheets or sauce). Bake at 190C for 45 minutes, check in between if the sheets are cooked by lifting the aluminum and pricking a fork, when the sheets are cooked it will be soft, there is no problem taking the lasagna tray out from the oven for a while to check.

Allow to cool before serving………………………… enjoy!

* To add Italian twist I added Italian seasoning & oregano but this lasagna can be cooked omitting those two spices, will taste great. From the pictures you can see I used very little cheddar cheese and I have crushed it in to big pieces. For an even layer always grate the cheeses and spread. 

* Keep updated with the new classes by checking under the label  Decorating & Cooking classes.

Chicken fried Noodles

Hello my readers! After Ramadan this is my first recipe. My apologies to those who were asking for new recipes, keeping you all waiting. I love eating noodles for dinner, it is light & easy to make, but today my recipe is not so easy some chopping & frying is needed. After tasting it's worth of all the little hard work, so here we go..

Ingredients:

1/2 cup Vegetable oil

1 chicken breast or about 100 grms boneless chicken (cut in to bite size cubes)

1/2 tsp salt

Stir fry ingredients:

1 big onion (chopped)

1 medium carrot (chopped or sliced)

2 capsicum (seeds removed & cut in to bite size)

1 leeks (cut thinly or shredded)

1 cup of shredded cabbage

12 curry leaves

Habanero Chilly (Githeyomirus )

4 garlic cloves (chopped)

Sauce:

2 tbs tomato paste

1 tsp dark soy sauce

2 tbs chilly & garlic sauce

1 tbs lonumirus curry powder (if this is not available add 1/2tbs chilly powder)

1 tbs tomato sauce

3 pkt noodles

4 cups of water

Method:

In a wok or a thavaa add first three ingredients & fry chicken pieces until slightly brown from outside, take the chicken pieces on to a kitchen towel & leave to drain oil. In the same wok add all the stir fry ingredients and stir fry until tender. Into this add the sauce ingredients, stir constantly for two to three minutes, now add the fried chicken pieces & the three soup packets, which is inside the noodle packets. Stir to combine well, Take out from stove & leave aside, but don't cover. In another sauce pan start boiling water, as soon it starts to boil switch off the flame and add the noodles. Cover & leave for two minutes or just until noodles is tender, but not mushy. Drain water from the noodles and immediately add the noodles into the chicken & vegetable sauce, put on low flame & using a tong mix the noodles with the sauce, when mixed well take out from flame & serve hot with an omelet............................enjoy!

Note: Chilly you can add as much you want. I did not add any salt to this recipe because the soup sachets inside the noodles packet gives enough salt flavoring.

Noodles Boakibaa (Noodles Cake)

I love this noodles cake so simple and yummy. I hope the girls who have requested for this cake recipe will be satisfied with my simple cake.

Ingredients:

3pkt Noodles

2medium onions (chopped)

1fresh chilly (githeyomirus)

Juice of 1big lime

4curry leaves (chopped)

4tbs grated coconut

2canned tuna tins

1egg (beaten)

1/2cup bread crumbs

Boiling water

salt

3tbs vegetable oil

3tbs flour

Method:

Preheat oven to 180C, oil a 9inch round baking tray and sprinkle flour into the tray then turn the tray to court with flour inside & bottom completely, set aside. Remove noodles from the packet crush little bit & put into a big bowl, sprinkle the soup packets inside the noodle packets on top of the noodles, pour hot water on to the noodles covering the noodles up to 1/2inch above, cover the bowl with a lid, set aside. In another bowl put onion, chilly, curry leaves, lime juice, crush using your fingers to release the aroma, add grated coconut, tuna mix well, now mix this mixture with the soften noodles very well, taste & adjust the salt, transfer noodles mixture into the prepared tray, press using your hands to level the noodle mixture evenly.

Using a pastry brush apply beaten egg on top of the noodles very well and sprinkle the bread crumbs generously.

Bake in the preheated oven for 45 to 1hour or it may take more time just check if the top and sides turns to darker color and firmer..............................................enjoy!!

My sons easy, fast & supper delicious Noodles

My son eats noodles only this way, he told me one day to cook him noodles like this after that me & my daughter also likes to eat noodles this way. So easy, so fast & supper delicious.

Ingredients:
1pkt Noodles (mamee brand)
3tbs mas fai
2tbs tomato paste
1can tuna chunks in oil (drain oil before putting in noodles)
11/2cup water
1/2cup drumstick leaves

Method:
Put all ingredients other then drumstick leaves into a saucepan.

Empty soup packet in the noodle's packet into the sauce pan too, stir and cook until noodles are soft but not mashed about 10minutes or less.

Put noodles into a serving plate & scatter handful of drumstick leaves on top .......enjoy.