Name: Singapore Noodles
Yield: Serves 6
Ingredients: 8 ounces dried rice vermicelli, soaked in water until pliable; 24 small tiger shrimp, heads removed, peeled and deveined; 3 tablespoons vegetable oil; 1 small onion, cut into thin wedges; 1/2 cup fresh shelled green peas, or frozen peas, thawed; 2 teaspoons Indian curry powder; 6 ounces Cantonese roast pork or thick slice of ham, diced; 1 1/2 tablespoons fish sauce; Kosher salt and freshly ground black pepper; 6 sprigs cilantro, trimmed

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Singapore NoodlesMaura McEvoy

Singapore-style noodles are a favorite in Chinese-American restaurants and are traditionally made using leftover Cantonese roast pork. The dish is lightly seasoned with Indian curry powder, giving the thin rice noodles a beautiful yellow hue. The curry flavor explains the dish's name: Singapore cooking exhibits a significant Indian influence. Stir-fried with small shrimp and peas, this colorful dish can be made ahead of time and very successfully reheated.

Cantonese roast pork can be found in Chinese markets. You'll recognize the long and thick reddish-golden meat strips hanging in the window to entice passersby.

Recipe notes

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