Shredded Chicken Rice Noodles, a healthy and wholesome one dish meal that is quick and easy to make.
Shredded Chicken Rice Noodles, more commonly known to Singaporeans as Shredded Chicken Hor Fun, is like a previous recipe I had shared before (Fried Rice Noodles with Egg Drop Sauce). This fuss-free recipe does not require any frying at all. All ingredients are boiled and blanched instead, making it a healthy well-balanced meal. It is so wholesome and satisfying. A perfect weeknight dinner option, especially since school has started or will be starting soon for most families.
Shredded Chicken Rice Noodles
by Miss Crumbs A Lot, adapted from The MeatMen Sg
12 oz Rice Noodles
12 oz Chicken Breast
5 Stalks Choy Sum (Chinese Flowering Cabbage) or Spinach
1/4 cup Beansprouts
5 Dried Chinese Mushrooms
4 1/4 cup Chicken Stock
1 tbsp Light Soy Sauce
1/2 tbsp Dark Soy Sauce
3 tbsp Oyster Sauce
1 1/2 tsp Sesame Oil
1/3 oz Rock Sugar
2 tbsp Cornflour
3 tbsp water
1. Rehydrate dried Chinese mushrooms by placing them in hot water, covered, until they are soft. Remove stems, slice them and set aside. Strain the liquid and set aside 1/4 cup of it for later use.
2. Bring 4 1/4 cups of chicken stock to a boil. Place chicken breast in boiling stock for 10 minutes. Turn of the heat after 10 minutes and allow chicken breast to cook in the residual heat.
3. Remove chicken breast. Once cooled, shred it or cut them into long strips. Set aside.
4. Place 1/4 cup of the mushroom soaked water and sliced mushrooms into the pot of chicken stock. Season with 1 tbsp light soy sauce, 1/2 tbsp dark soy sauce, 3 tbsp oyster sauce, 1 1/2 tsp sesame oil and 1/3 oz rock sugar. Bring it to a boil.
5. Mix 2 tbsp of cornflour with 3 tbsp of water. Pour mixture into chicken stock pot and simmer until the broth thickens.
6. Bring a separate pot of water to a boil. Use it to blanch the rice noodles and beansprouts. Drain and place onto serving dish.
7. Blanch choy sum and place on top of rice noodles in serving dish.
8. Pour sauce and mushrooms over and top with shredded chicken.
Spaghetti Bolognese, a recipe with very simple ingredients that creates a really tasty family meal.
Recently, Kian's youngest sister Elena (or Ellie, as we fondly know her as), had confirmed her wedding date with her long time fiancé, Federico. They are both actors living out in New York and Federico is Italian. We have had the pleasure of having them spend a couple of holidays with us in our home over the last few years. Federico is also very passionate about cooking and was very generous in sharing his grandmother's recipes with me. I can definitely see a Singaporean and Italian cuisine collaboration in the future. *grin*
One of our all time favorite recipe that he taught me is "Spaghetti Bolognese". Bella and Jamie absolutely love this dish and would often clean out their bowls. It is a simple recipe with very basic ingredients and I often make a large batch (by doubling the recipe portion) whenever we plan to have it for dinner. They can been refrigerated or frozen in individual serving portions. Perfect for those busy week nights when you need to have dinner prepared quickly. Buon Apetito!
by Miss Crumbs A Lot
1 lb Minced Beef (20% fat, 80% lean)
3 stalks of Celery
1/2 Large Onion
5 cloves Garlic
1 28 oz Can Tomato Sauce
1/4 cup White Wine or White Wine Vinegar
Salt & Pepper
2 tbsp Olive Oil
Spaghetti or Choice of Pasta
Freshly Chopped Basil
Grated Parmesan Cheese
1. In a food processor, mince the carrots, celery, onion and garlic (seperately)
2. Heat 2 tbsp of olive oil in a pot and stir fry the minced onion and garlic until fragrant.
3. Add minced carrots and celery and continue stir frying for a few minutes, until the vegetables are soft.
4. Add white wine into the vegetables and mix well.
5. Add the minced beef and stir fry until meat is cooked, breaking up the minced meat.
6. Season with salt and pepper. Allow it to simmer for 20 min.
7. Toss in spaghetti or choice of pasta with chopped basil and grated parmesan cheese.
Makes 4 Servings
Fried Rice Noodles with Egg Drop Sauce, a quick and easy one dish meal that is both hearty and tasty!
Fried Rice Noodles with Egg Drop Sauce, or more commonly known to Singaporeans as "Hor Fun" is a type of wide Chinese noodle dish that is made from rice flour, topped with a starchy, savory sauce. It is a popular dish at a local "Zi Char" stall, a Hokkien term used in Singapore to describe a Chinese stall that provides a wide selection of common and affordable dishes that assimilates a home cooked meal.
It is quick and easy to prepare and you can prepare according to your preference with different choices of meat: pork, beef or seafood. A great one dish meal for a week night but yet special enough for your guests at your next house party!
Fried Rice Noodles with Egg Drop Sauce
by Miss Crumbs A Lot, adapted from "Singapore Hawker Food"
28 oz Fresh Flat Rice Pieces or Rice Noodles
1/2 lb Shrimps (shelled and deveined)
4 pieces Jumbo Scallops (each sliced into 3 pieces)
Choy Sum (Chinese Flowering Cabbage) or Spinach
1 Egg (beaten)
1 tbsp Chopped Garlic
1 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
1/2 tbsp Sesame Oil
2 1/2 cup Chicken Stock
1 tsp Light Soy Sauce
2 tsp Oyster Sauce
1/4 tsp Dark Soy Sauce
1/4 tsp Sesame Oil
Dash of White Pepper Powder
Thickening Glaze Ingredients
3 tbsp Cornstarch
4 tbsp Water
1. Mix seasoning ingredients together and set aside.
2. Heat 2 tbsp of oil in a wok and stir fry 1/2 tbsp of chopped garlic until it is fragrant.
3. Add rice pieces or noodles and seasoning in. Stir fry until rice pieces or noodles are well coated and fragrant. Remove from heat and dish out rice pieces or noodles. Set aside.
4. Heat 1 tbsp of oil in a wok and stir fry 1/2 tbsp of chopped garlic until it is fragrant.
5. Add in chicken stock and season with light soy sauce, oyster sauce, dark soy sauce, sesame oil and white pepper powder.
5. Bring it to a boil and add in shrimps, scallops and choy sum.
6. Bring it to a boil again. Ensure thickening glaze is well mixed and add into the wok, stirring well.
7. Lastly, stir in beaten egg. Mix well.
8. Pour seafood mixture over the fried rice pieces or noodles and serve hot.
Prawn Noodles, a wholesome and hearty one dish meal with piping hot broth that will leave you very satisfied.
Prawn Noodles for my mom for dinner. She has been here visiting for more than 6 weeks now and while she has been adventourous and enjoying the many different cuisines Houston has to offer, I reckon she would appreciate a nice hot bowl of "Singapore goodness". It is an extremely satisfying meal idea that has amazing flavors with very little ingredients. A wholesome noodles-in-broth dish for shrimp lovers.
The preparation, while simple, is not for the faint hearted. Hawker stall owners in Singapore actually use prawn shells and heads to get that signature full flavored broth. Some stalls have even gone fancy and included other seafood in this classic dish, such as lobster, crayfish and abalone slices, which we most certainly can replicate as well.
I developed this recipe on my own and based it on how I remembered it to taste like. My Godmother also suggested cooking the broth with "Dang Gui" (Chinese Angelica Root). Don't be disheartened by that ingredient, it can be easily found in most Asian supermarkets and it is also not compulsory, should you decide to omit it.
by Miss Crumbs-A-Lot
1 1/2 lb Pork Spare Ribs (BBQ cut)
1 lb Shrimps
3 cloves Garlic (crushed)
8 cups Chicken Stock
2 slices Dang Gui (Chinese Angelica Root)
Water Spinach (cut into 3 inch length)
Fried Fish Cake (sliced)
1 tbsp Light Soy Sauce
1 tbsp Dark Soy Sauce
White Pepper Powder
1. Shell and deveined shrimps, set aside the shrimps and shrimp shells & heads.
2. Blanch cook pork spare ribs and set aside.
3. Heat 2 tbsp oil in a large pot and stir fry shrimp shells & heads and garlic until fragrant, about 5 min.
4. Add chicken stock, pork ribs and dang gui into pot and bring to boil then simmer on low heat for 2 hours. Add light and dark soy sauce. Season with salt to taste.
5. Blanch cook yellow noodles, water spinach and set aside.
6. Bring broth back to boil again. Blanch cook shrimps in broth and set aside.
7. Place noodles, shrimps, water spinach and sliced fried fish cake in a bowl. Pour hot broth over (through a sieve) and include some pork spare ribs.
8. Top with fried shallots and pepper, if desired before serving.
Wonton Noodles, a recipe that is as comforting as it is authentic, a one dish meal that is perfect for busy families.
Wonton Noodles are usually served dry with a saucy seasoning, almost aglio olio-like (which is our favorite way of having it) or they can be served in a hot broth. Smooth & thin egg noodles is used and must be cooked just right - al dente style.
It is a simple dish but does require a bit of preparation. You almost need to have a little production line and once you have that going, you'd be able to churn out bowls of Wonton Noodles really quickly and easily.
by Miss Crumbs-A-Lot
Ingredients (Per Serving)
Wonton Noodles (thin)
1 tsp Nonya Sambal Chilli Sauce
1/2 tsp Dark Soy Sauce
1/2 tsp Light Soy Sauce
1/8 tsp Sesame Oil
1 1/2 tbsp Tomato Ketchup
Choy Sum (Chinese Flowering Cabbage) or Kai Lan (Chinese Kale)
Fried Fish Cake
3 to 5 pieces of Homemade Wontons
Wonton Broth Mix
1. Prepare wonton broth according to instructions in a pot and set aside.
2. Prepare 2 pots of water & bring it to boil and 1 pot of cold water on the side.
3. Cut fried fish cake into thin slices and set aside.
4. Rinse & cut choy sum or kai lan into 3 inch long strips, blanch them in the 1st pot of hot water and set aside.
5. Cook homemade wontons in the 2nd pot of boiling water.
6. Prepare noodle seasoning by mixing the nonya sambal chill sauce, dark soy sauce, light soy sauce, sesame oil and tomato ketchup in a bowl and set aside.
7. Cook wonton noodles in a deep sieve in the 1st pot of hot boiling water for 1 to 2 min, using a pair of chopsticks or a fork to loosen the noodles.
8. Strain the noodles quickly and dunk it in to the pot of cook water for 3 to 5 sec.
9. Strain the noodles quickly again and dunk it back in to the pot of hot boiling water for about 30 sec.
10. Strain the noodles one last time and place it into the bowl of seasoning.
11. Top with cooked homemade wontons, choy sum or kai lan and fried fish cakes.
12. Served immediately with a side of wonton broth.
13. Toss the noodles in the seasoning and enjoy!
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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