Curry You Away

Simple and Delicious.

        This particular dish is from Tony's Asian Fusion West in Westhampton, NY.  It's called the singapore noodle and besides the sushi is most definitely a favorite.  It's a perfect balance of the soft noodles, the crunchy peppers and onions, chicken, shrimp, and egg with the spice of the yellow curry and a hint of sweet.

        Although, I have also adapted a version of this in my own kitchen.  It's just too delicious for me to have not tried to make it myself, and simple. Can't forget simple, in other words less time consuming, more time for enjoying!

Serves About 5 well (with some extra)
Prep Time 15 minutes
Cook Time 25 minutes
Eating in 40 minutes


1 pkg of rice noodle (soba would work as well)
1 green pepper
1 red pepper
1/2 of a white or yellow onion
1/2 bundle of green onion (chive)
1 tbsp of minced garlic.

1 cup of chicken stock
3 tbsp of yellow curry*
2 eggs

3-4 boneless chicken breasts (not thin cutlets)*
1/4 lb cleaned and deveined shrimp, remove the tails if you prefer* (optional)
Oil (vegetable, canola or olive, whichever you prefer.)

( *varies on how meaty you would like it. ;)  i suggest 3 if you are using shrimp too. the curry is varied as well because some might not want it that strong, but I personally love the yellow curry flavor and might even go for 4. )   

The Prep:

Chop both oh the peppers into nice little chunks or strips,
which ever you prefer and chop the onion in the same fashion.
Either way is fine, just make sure they are both relevant sizes,
otherwise they will cook at different consistencies.
Place them both in a bowl on the side.
Clean and cube the the boneless chicken breasts and place in a bowl on the side.
The green onion should be diced fine and also set aside,
it will be the last ingredient to be added.

The Procedure:

To assure a perfect cook on everything I would give a light cook to all the veggies first.
Take a large sauté pan and toss the peppers and onions in a little oil and sauté with a touch of salt and black pepper over a medium heat until almost fully cooked.  A little crunch still is good.
Once almost fully cooked, remove from the pan and place back in their bowl.
Put up a pot of water to boil for the pasta, just boil, add and drain.  Don't forget to salt the water.
Next add a little fresh oil to the pan, if necessary, and toss in the chicken and keep at a medium heat.
Then add the tbsp of minced garlic, also add salt and pepper, cook until chicken in almost done.
Then toss the chicken broth and 1/2 the curry in, so 1 and 1/2 tbsp of curry.
Let it come together for a minute and toss the shrimp in to cook.
When the shrimp have just started to turn a nice pink color, they are about done.
At this moment throw in the peppers and onion.
Continue to sauté over a low heat.
Then add the drained pasta to the pan and mix together.
now push the contents in their entirety to the side of the pan.
Crack the 2 eggs into the opened space and scramble them.
As they cook, slowly fold them into the rest of the dish.
Give it a good stir.
Toss in the green onion.


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