From the menu of … Tin Drum AsiaCafe, 88 Fifth St. N.W., Atlanta. 404-881-1368; www.timdrumcafe.com
Q: I would love to have the recipe for Sing Chow Men from Tin Drum AsiaCafe. It is delicious! Thanks! — Judy Bennett, Marietta
A: Steven Chan, the owner of Tin Drum AsiaCafe, gave us this recipe for a dish he says is one of the most popular noodle dishes in Asia. "It originated in Singapore, and I ate hundreds of these off the street growing up in Hong Kong," he wrote. Now he's adapted it for his cafe's customers. The recipe we're publishing calls for chicken, but this dish is also available with shrimp.
At Tin Drum AsiaCafe’s 12 locations, they use Javin yellow curry powder. That particular brand is generally available at the Buford Highway Farmers Market. You can also find rice stick noodles, dark soy sauce and oyster sauce there. The noodles don’t require boiling; just soak before using.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Tin Drum AsiaCafe’s Sing Chow Men (Singapore Rice Noodles)
Hands on: 20 minutes
Total time: 20 minutes
Serves: 1
8 ounces rick stick noodles
1 tablespoon soy bean oil
2 tablespoons chopped Napa cabbage
2 tablespoons sliced mushrooms
1 tablespoon green onion, julienned
1 tablespoon onion, julienned
1 tablespoon carrot, julienned
1 teaspoon thinly sliced jalapeno
1/4 teaspoon minced garlic
1 egg
1/4 pound thinly sliced boneless skinless chicken breast
1 tablespoon yellow curry powder
1 teaspoon dark soy sauce
1 teaspoon Chinese oyster sauce
1/2 teaspoon granulated sugar
In a large bowl, cover the noodles with boiling water and let soak 7 minutes or until noodles are soft but still somewhat firm.
In a wok or large skillet, heat oil over high heat. When very hot, add cabbage, mushrooms, green onion, onion, carrot, jalapeno and garlic. Stir together, then break egg over mixture and stir quickly so egg coats vegetables. Cook 1 minute, then add chicken and continue stirring and cooking until chicken is done, about 3 minutes. Add curry powder, soy sauce, oyster sauce and sugar; stir well. Drain noodles and add them to the wok. Continue cooking and stirring until everything is well coated. Serve in a large bowl.
Per serving: 1,179 calories (percent of calories from fat, 16), 35 grams protein, 210 grams carbohydrates, 4 grams fiber, 21 grams fat (4 grams saturated), 278 milligrams cholesterol, 555 milligrams sodium.
