SINGAPOREAN RICE NOODLES
One of my family's favorites!
Provided by mesu
Categories Asian Recipes
Time 1h14m
Yield 10
Number Of Ingredients 21
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Heat 2 tablespoons oil in skillet. Add coleslaw mix. Cook, stirring occasionally, until browned, 8 to 10 minutes. Add green bell pepper, peas, and green onions. Cook until softened, 4 to 5 minutes. Add 1 tablespoon ketchup and soy sauce; cook until warmed through, about 5 minutes. Remove from heat.
- Heat remaining 3 tablespoons oil in a separate skillet. Add chicken, salt, and ginger-garlic paste. Cook, stirring frequently, until no longer pink in the center and the juices run clear, about 10 minutes. Stir in remaining 2 tablespoons ketchup, 1/2 the tomato sauce, 1 cup water, 1 teaspoon red pepper flakes, coriander, and cumin. Cook and stir until heated through, about 5 minutes.
- Mix 2 1/2 tablespoons water and cornstarch together in a bowl. Add to the chicken mixture. Cook until thickened, 3 to 4 minutes. Combine chicken mixture and coleslaw mixture.
- Layer cooked white rice in the bottom of a 9x13-inch baking pan. Cover rice with the chicken-coleslaw mixture. Top with the cooked vermicelli.
- Mix mayonnaise, 1/2 cup ketchup, and remaining 1/2 teaspoon red pepper flakes. Spread sauce on top of vermicelli.
Nutrition Facts : Calories 522.4 calories, Carbohydrate 55.8 g, Cholesterol 25.2 mg, Fat 28 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 4.3 g, Sodium 989.3 mg, Sugar 3.8 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
