Singapore Noodles!

feastingathome.com

Jody

8 to 10 ounces chicken or tofu cut into ¾ inch cubes ( or whole raw shrimp)

¼ teaspoon salt

1 to 2 tablespoons wok oil - a high temp oil like peanut or coconut oil

4 to 5 ounces vermicelli rice noodles ( don’t use more-see notes)

½ an onion, sliced thin

1 cup match stick carrots, or 1 carrot shredded

1 red bell pepper, thinly sliced

1 to 2 cups snow peas ( or sub green beans, baby bok choy or shredded cabbage)

4 cloves garlic, rough chopped

2 eggs, whisked with a fork, with a 3 finger pinch of salt

3 to 6 dried red chili peppers ( or sub chili flakes at the end)

1 tablespoon madras curry powder ( yellow curry powder)

½ teaspoon turmeric

½ teaspoon salt, and more to taste

subheading: Singapore Noodle Sauce:

1 tablespoon shaoxing wine ( chinese cooking wine, or mirin, or white wine)

1 teaspoon sesame oil

1 teaspoon soy sauce ( or sub-gluten-free soy sauce, like Braggs)

1 teaspoon fish sauce ( or sub vegan fish sauce)

1 teaspoon sugar or honey or other substitutes

Directions at feastingathome.com

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