Monday, March 04, 2013

Skillet Noodles with Shrimps, Egg, Kale

This is skillet noodles with served-by-the-sides pan-grilled shrimps, steamed/blanched Bok Choy, par-boiled eggs and stir-fried kale. So now, where do I get this idea? True that I often cook one-dish meal; however, I don't think I have had one with the combination of egg, shrimps, meat and vegetables.


Well, it was supposed to be claypot noodles, inspired by Roti n Rice. When I saw the claypot noodles, I could somewhat identify with the flavors I'm gonna get.

Shrimps, ground meat, egg - how can it not be delicious? Separately, each ingredient is going to make any noodle dish taste good but married together in a single noodle dish? Triple delicious!

How did it become skillet noodles? Right. I don't own a claypot. I decided to adapt using the skillet, gave a slight tweak to the original claypot noodles recipe and it worked.

So those who don't own any claypot, no excuse not to give this triple delicious dish a go.


Skillet Noodles with Shrimps, Egg and Greens
Kale:
First, lightly oil the pan, add a little ginger, red onions, and garlic and saute the kale (stems first, then leaves - all finely julienne to shreds) for about 5 minutes till the kale wilt slightly and cook. Set aside the sauteed kale.

Shrimps:
In the same heated pan, add a little more oil and when oil gets warm, place the shrimps (heads-on, shell-on, de-veined and cleaned) on the pan and let it "grill" each side for about 3 minutes. While waiting for the shrimps to cook, par-cook the noodles in a separate pot. Set aside the noodles when done. When shrimps are done, remove from skillet and set aside.

Meat, Bok Choy, Shrimps, Noodles, Egg:
In the same skillet, continue to fry 1tbsp finely diced onions, 2 thin slices of ginger and 1tsp finely sliced garlic, then add about 2tbsp ground meat (combination of organic pork and chicken used here) and fry in medium-heat, breaking up the meat to smaller bits while frying. Dash of cooking wine to sizzle, then a little light soy sauce and ground white pepper into the fried meat mixture. After about 2 minutes, add some water and continue to let the meat simmer. Add the Bok Choy and cover the skillet and allow the steam to gently cook the Bok Choy. After about 5 minutes, add the shrimps back to the skillet, then add the par-cooked noodles to the skillet, and allow all the flavors of the shrimps, meat, Bok Choy to combine with the noodles. At this time, break an egg into the noodles, cover the skillet and allow the egg to par-cook in the steam of simmering liquid/sauce for about 5 minutes. Turn off heat when egg is cooked to your desire done-ness.

Generously sprinkle stir-fried kale over the skillet noodles and serve!


Totally enjoyed this meal. Instant delicious gratification and satisfaction!

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