Singapore Noodles

INGREDIENTS

• 6 oz dried rice vermicelli noodles (cooked according to packaging and set aside)

• 3 Tbsp vegetable or peanut oil

• 2 eggs, lightly scrambled

• 1 small onion, sliced

• 1 bell pepper, sliced (I like yellow or orange for this recipe)

• 1/2 cup roasted cashews

• 4 cloves garlic, minced

• 3 Tbsp soy sauce

• 2 Tbsp mirin

• 1 tsp fish sauce (omit if vegetarian)

• 2 tsp curry powder

• 1 tsp sugar

• 1/2 tsp white pepper

• 1/2 - 1 tsp crushed red pepper flakes

• chopped basil to garnish

INSTRUCTIONS

1.  Cook noodles according to package. This usually involves covering them with boiling water and letting them sit for 5 minutes or so. Drain, rinse and set aside.

2. While you are waiting for the noodles to soften, make the sauce. Whisk together soy sauce, fish sauce, mirin, curry powder, sugar, white pepper and red pepper flakes. Set aside.

3. In a deep sauteé pan or wok, sauteé bell peppers and onions on high heat in oil for a few minutes or until they start to brown.

4. Add garlic and cook for another minute.

5. Push vegetables to the side. Pour egg into the other side of the pan. Stir egg until cooked and starting to brown.

6. Add rice noodles and cashews. Toss to combine.

7. Pour sauce over noodles and toss until noodles are evenly coated.

8. Let sit for 1 minute and then stir. Continue until you have the noodles as crispy and brown as you like them.

9. Let cool for a few minutes before serving.

10. Garnish with basil.

Serves 2-4 people.