- 300g fresh egg noodles
- 250g boneless, skinless chicken thighs
- 100g of fresh cooked shrimp
- 1 tbsp of lime juice
- 1 tbsp of fish sauce
- 3 tbsp dark soy sauce
- 1 tsp freshly ground black pepper
- 1 square inch piece of fresh root ginger - minced
- 3 spring onions/scallions - pale green and white part chopped
- 3 cloves of garlic - finely chopped
- 1 jalapeno chili - finely chopped and de-seeded if you don't like it too hot, leave the seeds if you do
- 125g of spinach
- 2 eggs - beaten
- 4 baby pak choi or 2 large pak choi
- 100g bean sprouts
- 4 shallots - peeled and finely chopped
- 40g chopped hazelnuts - finely chopped but not made in to dust
- 30g fresh coriander - roughly chopped
- Vegetable oil / rapeseed oil / any flavorless oil
” Oh, hey William, I thought I smelled cookies wafting from the oven of the little elves that live in your hair”
Sue Sylvester, Glee ‘The Madonna Episode’
This morning was what Robert the Husband and I describe as a ‘toughie’. It was an early start as things are busy around here and it was tough to get out of bed and get going.
As I hoisted fifty extra pounds of weight out of bed and wandered downstairs to start the day I wasn’t quite sure if I would make it past the sofa. I grabbed a bowl of cereal and a hot mug of tea (I’m back on tea, YAY, one or two cups a day) and shuffled in to the living room to eat and drink. With the bowl resting very securely on top of my bump and my hands wrapped around the mug of tea I powered up my Sky+ box and decided to watch last night’s episode of Glee.
Last night was the night that the already infamous Madonna episode aired and let me tell you, I was not disappointed. When so much hype surrounds something often it falls short of all the expectations. This episode had me actually laughing out loud and rewinding bits. Mostly Sue Sylvester put downs but even Will Schuester was looking hot last night.
As the Madonna songs played throughout and I sat there laughing my ever expanding bottom off I was reminded of how many GREAT songs there are by Madonna. Almost every one an anthem and when you couple that with Sue Sylvester in a tracksuit and a conical bra, I knew I had the makings of a great morning despite feeling so heavy.
Granted, I had to wait for the caffeine from the tea to kick in a little bit but after that I was ready to go. And seeing as this feeling will probably only last until early afternoon I had better get on with what I have for you today.
I’m dedicating today’s recipe to Sue Sylvester and Madonna for no other reason than they both gave me the ability to take a shower and get dressed without having to find a corner to curl up in and take a nap beforehand.
Cheers, my lovelies!
Dedicated to Sue Sylvester and Madonna – My Singapore Noodles with Chicken, Shrimp and Vegetables
Serves two people as a main dish and four as an accompaniment
When working on a dish with as many ingredients as this I find it always works best if you chop and prepare all the food and equipment/utensils in advance. This cuts down on cooking and stress time. It also makes the dish taste better as you are going to be able to cook it correctly.
- Boil the chicken thighs for 15 minutes in a pan of boiling water.
- Set them aside on a plate and then shred the thighs in to pieces when they have cooled
- Peel and finely chop the shallots
- Fry them in a small amount of oil until they are crispy and brown but not burnt. Keep them moving and keep an eye on them
- Blot the oil from the shallots in some kitchen towel and place to one side
Now make the stir fry -
- Add the lime juice, fish sauce, soy sauce, pepper and 5 tablespoons of water to a small bowl and keep to one side
- Heat three tablespoons of oil in a wok or large frying pan until very hot
- Place the spring onions, garlic, chili and ginger in to the hot wok
- Soften for a minute or two, not allowing to colour or burn. Keep it moving in there!
- Add the shredded chicken, shrimp, spinach, and pak choi
- Stir fry for a further minute
- Add the bowl of stir fry sauce to the wok and stir fry for another two minutes
- Add the egg noodles and the bean sprouts. Stir fry for a further two minutes or however long it says to cook the noodles for on your packet as they differ. Should not be longer than four minutes
- When the dish has been stir fried sufficiently and is cooked, place the entire wok of food on to a large platter
- Sprinkle the top of the noodle dish with the hazelnuts, sauteed shallots and roughly chopped coriander
Serve immediately with small bowls and chopsticks as shown. Robert and I actually ended up eating most of this dish straight from the platter while sitting across from each other at the kitchen table on Saturday night. It was divine and very, very tasty.
Try not to be put off by all of these ingredients. I guarantee you’ll want to make this again very soon and you’ll have most of the cupboard items already in stock, so to speak. Cooking with the best fresh ingredients is a wonderful thing to do and to eat and if you want to stick around then I promise you a whole summer full of this type of cooking and even more besides.
Hey, we haven’t even reached soft fruit season yet!!!
Have a ‘Gleeful’ day!
Lots of love,
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