While living abroad, one favorite place that holds some of my fondest memories is Singapore. That place might very well be responsible for my strange fondness for humidity and maybe the reason why you can catch me running at 3pm in the Texas summertime. Twelve years later, I can still close my eyes and feel the sun-kisses above my brow just before sunset, as I remember my roommates and I walking around the corner from our apartment to the food stands. The sound of flip-flops tapping the street and laughter echoed as we went. Within seconds, the exotic aromas consumed us—my favorite was always the Singapore fried rice wrapped in banana leaves. We’d leave the stands and walk to the park nearby where we rolled out our blankets to sit under the stars and the twinkling string lights, listening to music and chatter until everything faded into the night.
Today on The Monday Menu, check out the quinoa version of one of my world favorites.
- 4 cups of cold cooked quinoa (make the night before)
- 1 package of kelp noodles (12 oz.)
- 2 eggs
- 2 cups of Thai chilies (combination of colors)
- 4 cloves of garlic
- 1 small white onion
- 2 red bell peppers
- 2 green bell peppers
- 4 jalapeño peppers
- 1 bag of frozen mixed veggies (16 oz. of corn, peas, carrots)
- 4 boneless skinless chicken breast filets
- 2 cups of raw peeled shrimp
- 4 tbsps. Chinese curry powder
- 2 tbsps. Ancho chilli powder
- 9 tbsps. soy sauce
- 2 tbsps. olive oil
- 3 tbsps. sesame oil
- 2 tbsps. white pepper
- Thaw bag of mixed veggies
- Wash and dice Thai chilies, onions, bell peppers, and jalapeños
- Peel and mince garlic cloves
- Rinse and dice chicken breasts
- In a pot, boil kelp noodles until soft, drain, rinse with cold water, and add 1 tbsp. of sesame oil (keeps noodles separated), and put aside
- In a wok, add olive oil, and sauté chicken (3-5 min).
- Add shrimp, and continue to sauté (1 min or when shrimp turns pink).
- Take chicken-shrimp combination out, and put aside.
- In the same wok, add remaining sesame oil and flash fry garlic, Thai chilies, onions, bell peppers, jalapenos, and veggies (for 2 mins).
- Add quinoa to mixture, and fold in curry, chili powder, and soy sauce until it is all distributed evenly.
- Add in chicken-shrimp combination and wok-flip the mixture inside wok.
- In the center of the wok, carve out a 3-inch circular space.
- Crack 2 eggs in the center, and allow to firm up.
- Then, scramble eggs into the mixture.
- Toss in kelp noodles and lightly stir.
- Separate into small bowls, and serve.