“Singapore” Noodles

Name: “Singapore” Noodles
Yield: makes 4 servings
Ingredients: 3/4 pound thin rice noodles (often labeled “vermicelli” or “rice stick”); 1/4 cup peanut or neutral oil, like corn or grapeseed; 1/4 pound boneless pork or chicken, diced; 1/4 pound shrimp, peeled and diced; 1 onion, diced; 1 red or yellow bell pepper, stemmed, seeded, and chopped; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 or 2 small dried chiles, chopped, or 1 teaspoon hot red pepper flakes, or to taste; 1 tablespoon curry powder, preferably homemade (pages 592–593), or more to taste; 1 tablespoon sugar; 2 tablespoons soy sauce, or more to taste; 2 tablespoons nam pla or more soy sauce, or more to taste; Stock or water as needed; 1/2 cup torn fresh basil leaves, preferably Thai basil; Salt if necessary; 1/2 cup minced scallion; 1/4 cup chopped peanuts

December 14, 2011

These curried noodles are a standby, and can be prepared much more simply: stir-fry the noodles with onions and curry powder, for example, or with a bit of egg. This is a relatively elaborate version, and can be made more so with the addition of bean sprouts (with the basil), sliced Chinese sausage (with the pork or chicken), egg (as in the Pad Thai on page 536), or vegetables like broccoli or asparagus (parboil it first), or tomato. Information on Asian fish sauces like nam pla is on page 500.

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