“Singapore” Noodles
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.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the noodles in a large bowl and cover them with boiling water. Prepare the other ingredients while the noodles sit.
Step 2
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. Add the shrimp and repeat the process; remove.
Step 3
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 chiles 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.
Step 4
Add about 1/2 cup 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, chile, soy sauce, or nam pla to taste. Garnish with the scallion and peanuts and serve.
