Yeah, I knew better to believe that. And the dog actually was a perfect way to end the night. But I still found myself craving the Singapore-style noodles that Mom had made for lunch, so I decided to whip up a batch myself.
Pan-fried Singapore-style Noodles
1 boneless, skinless chicken breast, cut in bite-sized pieces
1 clove garlic, minced
1 T. soy sauce
1/2 t. salt
Dash freshly ground pepper
4 "buns" of dried Chinese egg noodles (about 4 oz.)
1 T. canola oil
1/2 onion, thinly sliced
1 clove garlic, minced
1 red bell pepper, thinly sliced
1 bunch broccollini, cut in bite-sized pieces
2 Chinese-style sausages, sliced
1-2 T. soy sauce
1-2 T. Sichuan Spicy Noodle Sauce
1/2 t. garlic-chile sauce
1-2 T. curry powder
Gently mix chicken breast chunks, garlic, soy sauce, salt and pepper, then let marinate for about 2 hours.
Cook the noodles according to package directions; set in a colander and rinse periodically with lukewarm water to prevent sticking together.
Heat large saute pan over medium high heat. Add oil, then saute onion until soft, about 5 minutes. Add garlic for the last 30 seconds. Remove to a large bowl, then add broccollini and bell pepper to pan and continue cooking until soft, about another 5 minutes. Add veggies to the bowl.
Add oil to the pan if needed, then saute marinated chicken until cooked through, about 8-10 minutes. Add sausage and stir until cooked through. Turn off heat and set aside.
Meanwhile, pan-fry the noodles in a pan similar to how we make Fried Rice: Heat a small amount of oil in a nonstick skillet over medium heat, add a handful of cooked noodles and stir. Let the noodles sit for a minute or two, then turn over as best as possible and let sit for another minute or so. If the noddles aren't a little dried out by this point, repeat the process until the texture is still moist yet not sticky. Otherwise, place the pan-fried noodles into the large bowl with the veggies and continue pan-frying the noodles until they're all in the bowl.
Stir noodles and vegetables with the meat and add seasonings to taste. I usually use soy sauce, Sichuan Spicy Noodle Sauce, garlic-chile sauce and curry powder, but experiment with your favorite sauces (and vegetables) and let me know what your ideal combination is!