Monday, February 22, 2010

Singapore Chow Mai Fun

Singapore Chow Mai Fun
Servings: 4
Weight Watchers Points: 5 per serving

5 ounces mai fun (rice sticks or rice noodles)
1/2 c. chicken broth
3 Tbsp. soy sauce
1 Tbsp. rice vinegar
3/4 tsp. chili-garlic sauce
1 tsp. sugar
6 ounces lean ground pork
1 onion, chopped
3 garlic cloves, minced
2 Tbsp. curry powder
1 red bell pepper, finely chopped

Bring a large pot of water to a boil. Remove from heat; add the mai fun and soak until softened, about 5-6 minutes. Drain and set aside.

Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl and set aside.

Spray a wok with cooking spray and set over medium-high heat. Add the pork and stir-fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir-fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the noodles and cook until heated through, about 1 minute.

NOTES: This dish tasted just like something you'd get from a good Chinese Restaurant. The ground pork is so juicy and different from the normal ingredients we usually use. The noodles are so good in this, too - a nice change from rice. Be careful not to add too much heat or it will become overwhelming.

1 comment:

  1. I had Toum for the first time about 25 years ago in a Lebanese restaurant in St. Paul, MN. I would also pcuhrase small containers of Toum from a small Mexican-Lebanese grocery store several miles from the restaurant. I got hooked and turned into a Toum junkie. Unfortunately, my wife was in the early stages of her first pregnancy and she couldn't stand to be within 25 feet of me after I had been eating the stuff or she'd experience severe morning sickness regardless of the time of day. We eventually moved too far away to get back to either establishment on a regular basis, which probably saved our marriage and allowed for additional children. I've found recipes for Toum previously and I succeeded in making it once or twice in a blender. More recent attempts to make it, however, have been dismal failures. I had Toum again in November at a South Bend, Indiana restaurant following a Notre Dame football game. It was as good as I remembered it and it rekindled my determination to make it at home. I tried my old method again with the same disappointing results. I found your recipe on this site and gave it a whirl. Wonderful! I think you touched upon a very important factor in your blog for those struggling with making Toum: Size matters. In my failed efforts I had tried to make proportionately smaller batches and ended up with lumpy, separated liquid. Larger amounts made in a food processor is the key to success. I, along with my menopausal wife and grown children, thank you!

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