Singapore Noodles

Ingredients
Makes 4 to 6 servings

• 1 bag (16oz.) thin rice noodles (rice sticks)
• 2.5 qt hot water
• 3 tbsp vegetable oil
• 2 thin slices ginger, minced
• 1/3 cup onion, julienned
• 1 clove garlic, minced
• 1/3 cup boneless pork loin, julienned
• 1 tbsp soy sauce
• 1/3 cup celery, julienned
• 1/3 cup carrots, julienned
• 1 scallion, chopped (save 1 tsp for garnish)
• 1 tsp white ground pepper
• 2 tbsp curry powder
• 1 1/2 tbsp fish sauce
• 3 tbsp water
• 1 hot pepper, chopped (for garnish only)

Method

1. Place the hot water in a bowl, add the rice noodles and soak for 30 minutes.
2. Drain the rice noodles, and stir it with chopsticks to loose the noodles.
3. Heat 1 tbsp of oil in a wok over high heat, add the ginger and stir for 30 seconds.
4. Add the onion, garlic, pork, soy sauce, and sauteed until the meat is cooked.
5. Add all the vegetables and cook for about 3 minutes. Remove from the wok and reserve.
6. Add 2 tbsp of oil in the same wok over medium heat,  add the curry and stir for 30 seconds.
7. Slide the rice noodles into the wok and stir well with chopsticks.
8. Add the water, fish sauce, white ground pepper, and cook for 5 minutes.
9. Add the pork and vegetable mixtures, and mix well with the rice noodles.
10. Serve immediately.

Ingredients

Stir to mix thoroughly

There are many versions of Singapore noodles, some with chicken, some with shrimp. You can make it vegetarian version too!