Curried Rice Noodles with Pork or Chicken and Shrimp

These curried noodles are a specialty of Singapore 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, or vegetables like broccoli or tomato.

12 ounces thin rice noodles (“vermicelli” or “rice stick”)

1/4 cup peanut or neutral oil, like grapeseed or corn

4 ounces boneless pork or chicken, diced

4 ounces peeled shrimp, diced

1 onion, diced

1 red or yellow bell pepper, cored, seeded, and chopped

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

1 or 2 small hot red dried chiles, chopped, or

1 teaspoon hot red pepper flakes, or to taste

1 tablespoon curry powder
, or more to taste

1 tablespoon sugar

2 tablespoons soy sauce

2 tablespoons nam pla (Thai fish sauce) or more soy sauce

Stock or water as needed

1/2 cup torn fresh basil leaves, preferably Thai basil

Salt if necessary

1/2 cup minced scallion

1/4 cup chopped peanuts

• Put the noodles in a large bowl and cover them with boiling water. Prepare the other ingredients while the noodles sit.
• Put half the oil in a large nonstick skillet over high heat. When hot, add the meat and cook, stirring constantly, until the meat loses its color, 3 or 4 minutes.
• Remove with a slotted spoon and set aside. Add the shrimp and repeat the process; remove.
• Add the remaining oil, wait a few seconds for it to get 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. Drain and add the noodles; add the curry powder and sugar and stir for a few seconds.
• Cook, stirring occasionally, for about a minute. Stir in the soy sauce and nam pla; return the meat and shrimp to the pan.
• Add about 1/2 cup of liquid to allow the noodles to separate and continue to cook, stirring occasionally, until the noodles begin to brown. Turn off the heat and stir in the basil; taste and adjust the seasoning, adding more salt, curry, chile, soy sauce, or nam pla to taste. Garnish with the scallion and peanuts and serve.

Curried Rice Noodles with Vegetables and Tofu.
• Substitute 1 pound (or brick) firm tofu for the meat and shrimp; drain and cut it into 1/2- to 1-inch cubes. Use snow peas, sliced mushrooms, shredded cabbage or bok choy, or trimmed green beans in addition to or instead of the onion and/or bell pepper.

MAKES: 4 servings

TIME: 30 minutes