Monday, April 18, 2011
Another clean-out-the-fridge-and-freezer meal: Singapore noodles.
My version of this dish started with some rice vermicelli soaked in hot water for a few minutes. Then, I sauteed sliced onion, garlic, shredded cabbage and some korean fish cake sheets in oil and curry powder. Once that was all soft and fragrant, I transferred it to a bowl and added shrimp and frozen peas to the pan with some more curry and salt. I only cooked those until they were heated through... I don't like my peas to get mealy or my shrimp to get chewy! To prevent either of those things from messing up my dinner, I took them out of the pan and put the noodles in with the original veggies. I think I could have saved myself some trouble by starting with the shrimp and peas, but my brain doesn't always work like that! Anyhow the whole thing gets stir-fried with a little soy sauce until the noodles are transluscent. Add shrimp and peas back in and give it a quick stir, then transfer to a bowl and top with fresh cilantro.