Sunday, January 31, 2010

Bryan's Kitchen In Dublin: Singapore Noodles with Mixed Seafood


Today I was out walking on a nice Dublin day and decided to take a visit to my local Asian market. For those of you not acquainted, Dublin possesses a large Chinese and Korean population that give the city an interesting twist, as truly authentic Sizuan or BimBim Bap can be found in between pubs that have been serving up proper pints of Guinness since the 18th century.

Tonight's post is my take on Singapore noodles with mixed seafood. Inspired by the street food that I ate on a recent trip to East Asia, this is a very versatile recipe which can support any kind of seafood. Squid, octopus, or scallops could all be used for a tasty change to this recipe.

Here's what you will need to prepare my Seafood Singapore noodles:

12 oz packaged Singapore noodles
8 oz Chinese-style fish balls
8 oz can Stir-fry vegetables (Bamboo shoots, bean sprouts, water chestnuts, baby corn)
4 oz very small frozen shrimp (sometimes marketed as unbreaded popcorn shrimp)
4 oz straw mushrooms, trimmed
2 tsp ginger (preferably fresh)
3 cloves garlic, diced
1/2 medium red onion, diced
1 T soy sauce
1 T Teriyaki sauce
1 T vegetable oil
1 tsp coriander (preferably fresh)
1 tsp chili flakes (optional)
Black pepper to taste

First heat a wok or large frying pan to high heat with the oil in the pan. When the oil has come up to heat, add the red onion and saute it for approximately 2 minutes or until the onion becomes somewhat tender. Next, add the garlic, saute for about 30 seconds with the onion, and follow-up by adding the mushrooms and other vegetables.

Continue stir-frying until everything has come up to temperature and add or freshly grate the ginger and continue cooking until you can smell the ginger (maybe 30 seconds). Add the fishballs and stir fry them until they are thoroughly cooked. Add the noodles and in the beginning allow these to be as close to the bottom of the wok/pan as possible. Eventually they will separate and mix in as you continue to stir-fry.



When you are satisfied that the noodles are completed integrated, add the teriyaki, soy sauce, and the shrimp to the mix. Once the shrimp is cooked the meal is ready to serve. Get out the chopsticks, sprinkle on the coriander, and a steaming bowl of goodness is waiting for you, even on the coldest Dublin night.



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2 comments:

  1. Beautiful!!! Yum, this is what's for lunch today! Love your blog ~LeslieMichele

    ReplyDelete

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