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

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