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
  1. Simmer the chicken pieces in the water for 3 minutes, stirring occasionally. Remove them and reserve the broth.
  2. Slice the bok choy leaves crosswise, into strips about 1/2" wide.
  3. Saute the chicken and the onion for 2 minutes.
  4. Mix in the noodles and the bean sprouts. Saute for another 5 minutes.
  5. Push the noodle mixture aside to make a well of oil, and saute the egg in it, stirring frequently.
  6. Mix in the egg.
  7. Mix in the soy sauce.
  8. 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.
  9. Serve with a central dish of chopped chilis, from which everyone can help themselves and season their own portion of noodles.



 
  
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