Curry Rice Noodles

So, I was craving Singapore Fried Noodles-- the thin, vermicelli noodles that are stirfried with curry. It's funny because I have only ever had them once, when I went to a noodle house with my mom and she ordered them. But they have stuck with me. And I have been thinking about making them ever since.

Well, today was the day. The day that I wanted them so badly. Unfortunately, I didn't have vermicelli noodles, nor ground pork or shrimp which is what the noodle dish I ate with my mom had in them. But that's okay. I improvised to get the flavours that I was craving. And it turned out to be exactly what I had been thinking about.

Just goes to show that you can use what you have around and still recreate the flavours and textures you are craving. (No longer necessary to run to the grocery store in the middle of cooking!!).

Curry Rice Noodles

Serves 4

400 grams Lean Ground Beef

250 grams Rice Noodles (or Vermicelli), cooked and drained

4 cloves Garlic, minced

1 tbsp Ginger, minced

1 Onion, sliced thinly

1-2 Small Red Chilies, chopped with seeds

1 1/2 tbsp Curry Powder

2 tsp Turmeric

3 cups Cabbage, shredded

1/4 cup Water

1/4 cup Light Soy Sauce

1 cup Green Onions, chopped

3 Eggs, beaten

1 tbsp Sesame Oil

Vegetable Oil

In a large pan over high heat, heat some vegetable oil and brown the beef. Once browned, remove from pan and set aside. In the same pan, add more oil and sautee the garlic and ginger for a couple of minutes, Add the onion, chili, curry and turmeric and cook for another few minutes until onions start to soften. Add the cabbage and the water and cook until cabbage starts to soften. Stir in soy sauce, green onions and cooked noodles. Push the noodle mixture aside. In a bowl, beat the eggs with the sesame oil. Pour into the side of the pan, cook stirring for about a minute, then toss together with the noodles. Taste and season with a little more soy if necessary.