David's Recipe for Singapore Noodles with Chicken
Modified from strictly unkosher to strictly kosher. In a two-step cooking process, the second cooking method usually has much more influence than the first. That's why this dish is very different from lo mein.
Main Course or One-Dish Meal, Singaporean
- 2-1/2 lb. (measured raw) flat noodles, prepared according to package directions except for being slightly undercooked.
- 2-1/2 lb. skinless and boneless chicken breasts, cut into slices 1"x2"x1/2"
- 1/2 medium head of bok choi
- A large handful of bean sprouts
- 1 lemon
- 4 eggs, beaten
- 1/4 cup olive oil
- 1 quart boiling water
- 2 cloves garlic, minced
- 2 onions, diced
- 1/4 cup soy sauce
- A few minced chilis
- Simmer the chicken pieces in the water for 3 minutes, stirring occasionally. Remove them and reserve the broth.
- Slice the bok choy leaves crosswise, into strips about 1/2" wide.
- Saute the chicken and the onion for 2 minutes.
- Mix in the noodles and the bean sprouts. Saute for another 5 minutes.
- Push the noodle mixture aside to make a well of oil, and saute the egg in it, stirring frequently.
- Mix in the egg.
- Mix in the soy sauce.
- Add the garlic to the top of the mixture. After about a minute, stir it in and add the broth and lemon juice. Stir them in, cover the pan, and simmer for 3 minutes.
- Serve with a central dish of chopped chilis, from which everyone can help themselves and season their own portion of noodles.