Singapore Curry Noodles (新洲米粉) with Char Siu BBQ VegPork (叉燒)

20141025-16 Singapore Curry Noodles 5634-Edit-Edit

When I was little, I used to consider it a special treat when my dad would make these curry fried noodles.  My dad would tell me, “the secret is to put a lot of oil.”  I’ve since learned that you can add a little oil at the end of cooking to create the feeling of an oily dish, without a lot of oil.  This week we had guests to impress, so we put our vegetarian hats on for this yummy noddle dish with fake Chinese BBQ pork!

Ingredients:

  • 14 oz (400g) dried rice noodles (usually 1 pack)
  • 4½ c stock (2 Knorr vegetarian bouillon cubes dissolved in 4½ cups of boiling water)
  • 4 MorningStar Farms Original Vegetarian Sausage Patties
  • 3 stalks of celery, outside skin shaved and then cut into 2 inch thin strips

Marinade:

  • ½ C boiling water
  • 1 Knorr Vegetable bouillon cube, dissolved in the boiling water
  • 0.35 oz (10g) NOH Chinese BBQ (Char Siu) seasoning mix, dissolved in the boiling water

Veggies:

  • 1 medium onion (about 9.5oz), quartered and then sliced
  • 7oz (half can) of shredded bamboo shoots
  • 3 medium size carrots, jullienned

Spices:

  • 3 T curry powder
  • 2 t salt

 

Instructions:

Prepare the ingredients as described in the ingredients list.  Combine the Marinade ingredients in a medium-sized bowl with a wide flat bottom.

Toast the patties at 400°F for 15 minutes.  Cut each patty in half.  Marinade the halved patties in the Marinade for 30 minutes.  Toast the marinated patties in the oven on 350°F for another 5 minutes to dry the patties out.  Slice the patties into very thin slices, about 1/8th inch thick.

Soak the rice noodles in very hot water for 15 minutes, until soft.  If the noodles are long, cut them in with kitchen scissors into approximately 6 inch segments.

Heat a very large non-stick sauce pan on medium-high heat.  Add 5T oil. Stir-fry the Veggies until they are soft, approximately 5 minutes.  Add the celery and the spice mix and stir to combine well. Pour in the stock, and bring to a boil. Stir in the softened rice noodles and stir fry until all soup dried out, mixing well to ensure that the noodles are evenly soaking up the soup.  Add the sliced, marinated BBQ pork and 3 T of cooking oil, and mix to combine.

 

 

 

 

 

 

 

 

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