Curried Rice Noodles with Pork or Chicken and Shrimp

These curried noodles are a delightful specialty of Singapore, and while they can be prepared simply with onions and curry powder, this recipe offers a more elaborate and flavorful version. You can further enhance the dish by adding bean sprouts, Chinese sausage, egg, or various vegetables like broccoli or tomato. The thin rice noodles, also known as “vermicelli” or “rice stick,” soak up the vibrant flavors of the curry, creating a delicious and satisfying meal.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 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

INSTRUCTIONS:

1. Put the noodles in a large bowl and cover them with boiling water. While the noodles sit and soften, prepare the other ingredients.
2. In a large nonstick skillet over high heat, add half of the oil. Once hot, add the diced pork or chicken and cook, stirring constantly, until the meat loses its color (about 3-4 minutes). Remove with a slotted spoon and set aside. Repeat the process with the diced shrimp, then remove.
3. Add the remaining oil to the pan and allow it to get hot. Add the diced onion and bell pepper, cooking until the onion begins to brown (approximately 3-5 minutes). Stir in the minced garlic, ginger, and chopped chiles, cooking for another 30 seconds.
4. Drain the softened noodles and add them to the pan. Sprinkle curry powder and sugar over the noodles and stir for a few seconds to incorporate the flavors.
5. Cook the mixture for about a minute, stirring occasionally. Stir in the soy sauce and nam pla, then return the cooked meat and shrimp to the pan.
6. Add approximately 1/2 cup of liquid (stock or water) to help separate the noodles. Continue cooking, stirring occasionally, until the noodles begin to brown.
7. Turn off the heat and stir in the torn basil leaves. Taste the dish and adjust the seasoning, adding more salt, curry, chile, soy sauce, or nam pla to your taste preferences.
8. Garnish the curried noodles with minced scallions and chopped peanuts, then serve immediately for a flavorful and satisfying meal.

Curried Rice Noodles with Vegetables and Tofu: For a vegetarian variation, substitute 1 pound (or brick) of firm tofu for the meat and shrimp. Cut the tofu into 1/2- to 1-inch cubes and drain it. You can also add a variety of vegetables like snow peas, sliced mushrooms, shredded cabbage or bok choy, or trimmed green beans to the dish, either alongside or instead of the onion and/or bell pepper. Enjoy this plant-based twist on the classic curried rice noodles!