Singapore Noodles

• 3/4 pound thin rice noodles (often labeled vermicelli or rice stick)
• 1/4 cup peanut or neutral oil, like corn or grapeseed
• 1/4 pound boneless pork or chicken, diced
• 1/4 pound shrimp, peeled and diced
• 1 onion, diced
• 1 red or yellow bell pepper, stemmed, seeded, and chopped
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced fresh ginger
• 1 or 2 small dried chiles, chopped, or 1 teaspoon hot red pepper flakes, or to taste
• 1 tablespoon curry powder, preferably homemade (pages 592593), or more to taste
• 1 tablespoon sugar
• 2 tablespoons soy sauce, or more to taste
• 2 tablespoons nam pla or more soy sauce, or more to taste
• 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

1. Put the noodles in a large bowl and cover them with boiling water.
2. Prepare the other ingredients while the noodles sit.
3. Put half the oil in a large nonstick skillet or wok and turn the heat to high.
4. Add the meat and cook, stirring constantly, until it loses its color, 3 or 4 minutes.
5. Remove with a slotted spoon and set aside.
6. Add the shrimp and repeat the process; remove.
7. Add the remaining oil, wait a few seconds for it to become hot, and add the onion and bell pepper; cook, stirring occasionally, until the onion begins to brown, 3 to 5 minutes.
8. Add the garlic, ginger, and chiles and cook, stirring, for 30 seconds.
9. Add the curry powder and sugar and stir for a few seconds, then drain and add the noodles.
10. Cook, stirring occasionally, for about a minute.
11. Stir in the soy sauce and nam pla; return the meat and shrimp to the pan.
12. Add about 1/2 cup stock or water to allow the noodles to separate and continue to cook, stirring occasionally, until the noodles begin to brown, 5 to 10 minutes.
13. Turn off the heat and stir in the basil; taste and adjust the seasoning, adding salt and more curry, chile, soy sauce, or nam pla to taste.
14. Garnish with the scallion and peanuts and serve.

thin rice noodles, peanut, pork, shrimp, onion, red, garlic, fresh ginger, chiles, curry powder, sugar, soy sauce, soy sauce, water, basil, salt, scallion, peanuts

Taken from www.epicurious.com/recipes/food/views/-singapore-noodles-385903 (may not work)