Singapore-style noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rice vermicelli or very thin Chinese wheat noodles |
| ¼ | cup | Soy sauce |
| ½ | teaspoon | (to 1 tsp) sambal ulek (Indonesian chili paste) or Thai chile paste or hot sauce |
| 2 | tablespoons | Molasses |
| 2 | tablespoons | Rice wine vinegar or lemon juice |
| 1½ | tablespoon | Canola oil |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Ginger, minced |
| 2 | Garlic clove(s) minced (2 tsp) | |
| 4 | Scallions, whites minced greens cut in 1\" pieces | |
| 6 | ounces | Pork loin (partially frozen, thinly sliced across the grain and cut into 1/4\" strips) |
| 6 | ounces | Shrimp peeled and deveined |
| 1 | Red bell pepper, cored, seeded, cut into 1/4\" strips | |
| 2 | cups | Bean sprouts |
| Salt and pepper | ||
Directions
Soak the rice vermicelli in cold water to cover for 20 minutes or until pliable. (If using wheat noodles, cook in 3 quarts boiling water for 3-4 minutes, or until tender. Drain in a colander, refresh under cold water and drain well.) Combine the soy sauce, sambal ulek, molasses, and vinegar in a small bowl and stir to mix.
Drain the rice vermicelli. Heat a wok over high heat. Swirl in the oil. Stir-fry the curry powder, ginger, garlic, and scallion whites for 20 seconds, or until fragrant but not brown. Add th pork, shrimp, and pepper, and stir-fry for 1-2 minutes, or until cooked. Stir in the vermicelli, soy sauce mixture, scallion greens, and bean sprout.
Stir-fry for 1-2 minutes, or until the noodles are soft. Add salt and pepper to taste. Serve at once. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 98 Submitted By DIANE LAZARUS On 10-24-95