singapore noodles

and another recipe from matt.

i know you probably wish matt was writing these, but i’m the best substitution for now. maybe when he gets back, he can write some more on these posts and update them so you can get the real deal from the person who actually cooked this stuff! but, i will do my best because we for sure want to share these! also, i seem to recall us taking pictures of this one, but our smaller camera has gone on vacation for the week.

this recipe is from the same world cookbook as the salmon with miso sauce.

“singapore” noodles-from southeast asia

3/4 lb. thin rice noodles

1/4 c. peanut oil

1/4 lb. bonelesss pork or chicken, diced

1/4 lb. shrimp, peeled and diced (we omitted this one–sorry i have so many allergies!)

1 onion, diced

1 red or yellow bell pepper, stemmed, seeded, and chopped

1 T. minced garlic

1 T. peeled and minced fresh ginger

1 t. hot red pepper flakes

1 T. curry powder

1 T. sugar

2 T. soy suace

2 T nam pla (we couldn’t find this, so we used additional soy sauce, which the recipe suggests)

stock or water as needed

1/2 c. torn fresh basil leaves

salt

1/2 c. minced scallion

1/4 c. chopped peanuts

put the noodles in a large bowl and cover with boiling water. prepare the other ingredients while the noodles sit.

put half the oil in a large nonstick skillet or wok and turn the heat to high. add the meat and cook, stirring constantly, until it loses its color, 3 or 4 minutes. remove with a slotted spoon and set aside. if you include the shrimp: add and repeat the process; remove.

add the remaining oil, wait a few seconds for it to become hot, and add the onion and bell pepper; cook, stirring occasionally, until the onion begins to brown, 3 to 5 minutes. add the garlic, ginger, and pepper flakes and cook, stirring, for 30 seconds. add the curry powder and sugar and stir for a few seconds, then drain and add the noodles. cook, stirring occasionally, for about a minute. stir in the soy sauce, and nam pla; return the meat and shrimp to the pan.

add about 1/2 c. of stock or water to allow the noodles to separate and continue to cook, stirring occasionally, until the noodles begin to brown, 5 to 10 minutes. turn off the heat and stir in the basil; taste and adjust the seasoning, adding salt and more curry, red pepper flakes, soy sauce or nam pla to taste. garnish with the scallions and peanuts and serve

this recipe was absolutely gorgeous and delicious! and, i was so impressed with how quick it was! we made this on a saturday night after church, aka, when we’re usually really hungry, but it turned out so quickly! the only substitution we ended up making was for the nam pla. we looked for it at two different stores, and were both glad the cookbook offered the substitution for us!

when our camera is home, i will put up some pictures of this one. the beautiful yellow curry that tinted the noodles, along with the red of the bell pepper and green from the basil and onion were just so pretty! you’ve got to come back and check them out!

overall, it was a great recipe, another one that we decided we would love to make again (is matt the best at picking awesome recipes or what?!)! if you’re looking for something different, or you have a recipe challenge like us, give this one a try!

enjoy!

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