Subj : N.Y.T. Pasta - 05
To   : All
From : Dave Drum
Date : Fri Nov 04 2022 13:59:09

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Singapore Noodles w/Charred Scallions
 Categories: Pasta, Sauces, Vegetables, Curry
      Yield: 4 servings
 
      4 lg Eggs; lightly beaten
           Salt
           Neutral oil
      1 bn Scallions
      2    Bell peppers (any colour);
           - cut lengthwise in 1/4"
           - slices
      2 cl Garlic; fine chopped
      1 tb Curry powder
     10 oz Rice vermicelli; soaked in
           - warm water for 5 to 10
           - minutes, drained
      2 tb Soy sauce
 
  Season eggs with 1/2 teaspoon of kosher salt, and whisk
  well.
  
  Heat 1 tablespoon of oil in a large (12") skillet or
  wok over medium-high, and, once hot, swirl the oil
  around and pour in the egg mixture. Allow the egg to set
  before pushing the egg to one side and tilting the pan
  to the opposite side. Cook this way until the egg is
  just set. Break the egg into large chunks (they’ll break
  up into smaller pieces on their own), remove from pan
  and set aside. Wipe out the pan if necessary.
  
  Prepare the scallions by separating the white and green
  parts. Halve the white sections vertically so they are
  thinner, then cut into 2-inch segments. Cut the green
  parts into 2-inch segments.
  
  In the same skillet, heat 1 tablespoon of oil over
  medium-high, add the peppers and stir-fry for 2 to 3
  minutes until softened. Add the garlic, then add the
  white parts of the scallions in stages. As the scallions
  wilt, add more and cook until charred, another 2
  minutes. Remove from the pan and set aside.
  
  Return the skillet to the stovetop, reduce heat to
  medium and add 3 tablespoons of oil. Add the curry
  powder and 2 teaspoons of kosher salt, and stir
  vigorously to dissolve the curry powder, about 30
  seconds.
  
  Increase heat to medium-high, add the drained vermicelli
  and 1/4 cup of water, and drizzle with another 1 to 2
  tablespoons of oil. Using tongs or long wooden
  chopsticks, toss the noodles well, ensuring that they
  are well coated in the curry mixture.
  
  Add the soy sauce and toss for 3 to 5 minutes, until the
  noodles are tender. Add the peppers, scallion whites and
  egg back to the pan, along with the scallion greens, and
  stir-fry for 1 to 2 minutes until the greens are wilted.
  Taste and season with more salt, if required.
  
  By: Hetty Mckinnon
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... An inevitable part of international fusion cuisine.

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