This version of Singapore Noodles is made with barbecued pork.
- 1/4 pound thin rice stick noodles (rice vermicelli)
- 1 1/2 cups mung bean sprouts
- 2 leeks
- 1 red bell pepper
- 1 1/2 cups shredded Napa cabbage
- 1 onion
- 2 cloves garlic
- 2 teaspoons minced ginger
- 6 ounces barbecued pork
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- Salt and pepper, to taste
- 1 1/2 - 2 tablespoons curry powder, (Vietnamese brands are good)
- Oil for stir-frying, as needed
Soak the rice noodles in warm water for 15 - 20 minutes, or until they have softened. Drain the noodles in a colander. Prepare the remainder of the ingredients while the noodles are soaking.
Rinse the mung bean sprouts and drain thoroughly. (Blanch and drain if desired). Wash all the remaining vegetables. Shred the leeks. Cut the bell pepper in half, remove the seeds and cut into very thin 2-inch strips. Shred the cabbage. Peel and chop the onion. Mince the garlic and ginger. Cut the barbecued pork into thin slices.
In a small bowl, mix together the chicken broth, soy sauce and brown sugar. Set aside.
Heat a large wok over medium high to high heat. Add the oil for stir-frying. When the oil is hot, add the curry powder and ginger. Stir-fry briefly until fragrant. Add the onion, stir-fry for 1 to 2 minutes until it begins to soften. Push to the side and add the ginger and leeks and stir-fry for 1 - 2 minutes, until the leeks soften. Add the red bell pepper, stir-fry for another minute, then add the cabbage and stir-fry until it softens (about 2 more minutes).
Stir in the bean sprouts, cook briefly, then add the barbequed pork and the noodles. Add the sauce, tossing the ingredients carefully to mix. If too dry, add a bit more chicken stock or water as needed. Add salt and black or white pepper to taste. Add more curry powder, soy sauce or sugar if desired. Serve hot.
Yield: 4-6 Servings