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

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