Tasty Tasty.....

Well another recipe coming your way.

I made Singapore noodles tonight, and let me say HOLY CRAP.......I have tried these in restaurants, and they always vary in taste. This recipe I have is so mouth watering and so filled with flavour, it will knock your socks off.

With thinking we were done with winter, it came back again last night.....but what seemed to be a little snow was ALOT of snow, so I decided to make a "warm your stomach" dish. At first I thought this dish might be spicy and a little potent for Ella to eat, but turns out this baby likes curry....go figure.

So here is my fabulous Singapore noodle recipe.

8 oz of Rice Stick Vermicelli

3 Tbsp Sodium Reduced Soy Sauce

2 Tsp Sugar

1/4 C. Water

2 Tbsp Olive Oil

2 C. shredded Cabbage

1 1/2 C.  Tofu (calls for tofu but I use chicken, so cook your chicken in advance)

1 Sweet Red Pepper, Julienned

4 oz Snow Peas

4 Green Onions chopped finely

2 cloves of Garlic

4 Tsp Curry Powder

1 1/2 Tsp each  Ground Coriander and Cumin

1/4 Tsp Salt and Pepper

1/4 C. Unsalted Peanuts

Step 1: In large bowl soak rice sticks in warm water, about 5 minutes. Drain and set aside.

Step 2: In a small bowl whisk together soy sauce, sugar, and water. Set aside.

Step 3: In a wok or large pan, heat oil over med-high heat; stir fry cabbage, tofu or precooked chicken, red peppers, snow peas, green onions, and garlic for 2 minutes. Add curry, coriander, and salt and pepper; stir fry 2 minutes.

Step 4: Stir in soy sauce mixture, bring to a boil. Stir in noodles, tossing to combine. Stir fry until tender, about 7 minutes. Sprinkle with peanuts.

EAT IT!!!!!!

And after you are done, maybe a cookie for dessert?