Sue-Ellen's Singapore Noodles

My friend Sue-Ellen has kindly given me permission to post this recipe which she converted herself for the Thermomix. It's really good! I tweaked it a little, steaming and scrambling the eggs with the noodles in the Themomix bowl, instead of separately in a pan - I thought that was pretty cool! Love this machine! :)

Sue-Ellen based her recipe on one for 'Fried Bee Hoon' in the new Asian Thermomix cookbook. (Another really yummy recipe!) If you're new at converting your recipes for the Thermomix, here's a good tip: find a recipe that is similar to yours in one of the Thermomix cookbooks, and use that method, changing the ingredients to suit. You'll also need to make sure that the combined ingredients won't exceed 2 litres. For more tips on converting your recipes, see this post.

I find it so amazing that the Thermomix can grind grains and coffee beans and ice to powder in seconds, yet it can also gently stir pasta and rice and vermicelli noodles without mushing them! I avoided cooking vermicelli in the Thermomix for a long time, thinking the results would not be pretty - but guess what? I was wrong! It really does work! Of course, if you overcook it, it will begin to break up, so keep an eye on it and don't let it overcook. 

I recommend using chicken stock paste in this recipe, as the flavour is so delicious! If you want to make some, the recipe is here with the one for Creamy Chicken & Brown Rice Soup. If you don't have any chicken stock paste and you're in a hurry to make this, vegetable stock paste will do.

Note: If you're on a grain free or low carb diet, you can use mung bean vermicelli ('bean thread') in this recipe instead of the rice vermicelli.

This recipe serves 6, or maybe a little more. 

 

1. Mix chicken and seasonings together in a bowl and set aside:

- 250g chicken, cubed in 2cm pieces

- 1 small tsp salt

- 1 tsp Rapadura

- 1 tblspn oyster sauce

- 1 tblspn soy sauce or shoyu

2. Soak the vermicelli in a bowl of cold water:

- 200g rice vermicelli (or mung bean vermicelli)

- water to cover

3. Place garlic & ginger into Thermomix bowl and chop for 3 seconds, speed 7:

- 3 cloves garlic

- 5g fresh ginger

4. Add oil and curry powder and saute for 3 minutes at Varoma temp on speed 1:

- 15g olive oil

- 1 tblspn curry powder

5. Add marinated chicken and cook for 5 minutes at Varoma temp on reverse, speed soft.

6. Add carrot and onion and cook for 3 minutes at Varoma temp on reverse, speed soft:

- 100g carrot, peeled & julienned (1 medium carrot)

- 1/2 brown onion, thinly sliced

7. Add water, stock paste, vermicelli, cabbage and bean sprouts and cook for 5 minutes at Varoma temperature on reverse, speed soft:

- 420g water

- 1 tblspn chicken stock paste (or vegetable stock paste)

- drained vermicelli noodles

- 150g Chinese cabbage, thinly sliced

- 60g bean sprouts

8. Remove lid and gently drag some of the veges up to the top so the vermicelli goes to the bottom of the bowl. Pour in the beaten eggs. Replace lid and cook another 2 minutes at Varoma temp on reverse, speed soft. The eggs will steam on top and scramble as it stirs.

- 2 eggs, beaten

(Cooking time can vary - only cook until the noodles are soft, don't overcook.) 

9. Empty bowl into Thermoserver and stir egg evenly through noodles with spatula. Enjoy!

{This recipe makes quite a lot - it fills a 2.2 litre Thermoserver!}