Singaporean (Curry Flavored) Bifun

Name: Singaporean (Curry Flavored) Bifun
Yield: 3 servings
Cuisine: American
Ingredients: 100 grams Bifun; 50 grams Chicken breast meat; 1/4 Japanese leek; 1/4 Carrot; 1/4 Celery; 50 grams Cabbage; 1 Dried shiitake mushrooms; 1 piece Ginger (finely chopped); 1 tsp Chicken stock granules; 1/2 tbsp Curry powder

cookpad.japan @cookpad_jp

I re-created a dish I had once at a Thai restaurant in Washington D.C.

For elderly people or small children, use a little less curry powder and cut up the noodles if they're too long.
Use beef, pork, ham or scrambled eggs - whatever works! I didn't put them in this time, but bamboo shoots would be a nice addition. For the best flavor, be sure to add ginger and Japanese leek (or green onion). For 2 to 3 servings. Recipe by Mme*Pierre

I re-created a dish I had once at a Thai restaurant in Washington D.C.

cookpad.japan @cookpad_jp

I re-created a dish I had once at a Thai restaurant in Washington D.C.

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Ingredients

3 servings

100 gramsBifun
50 gramsChicken breast meat
1/4Japanese leek
1/4Carrot
1/4Celery
50 gramsCabbage
1Dried shiitake mushrooms
1 pieceGinger (finely chopped)
1 tspChicken stock granules
1/2 tbspCurry powder

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Steps

1

Soak the bifun in lukewarm water. Finely mince the ginger and chop up the other ingredients. Sprinkle the chicken with 1 teaspoon of sake.
2

Heat some oil in a frying pan, add the ginger, chicken, carrot, leek, cabbage in that order and stir fry. Add the curry powder.
3

Drain the bifun and add to the frying pan. Add enough hot water to the soaking water from the dried shiitake mushrooms to make it 100 ml. Dissolve the chicken stock granules in the liquid, and add to the pan.
4

Stir fry until there is no moisture left in the pan. Season with salt and pepper (I doubled the recipe in the photo).