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.

　　

Ingredients

Serves 6

　　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

　　

Step 1

Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.

　　

Step 2

Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

　　From Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks by Corinne Trang. Text copyright © 2009 by Corinne Trang. Photographs copyright © 2009 by Maura McEvoy. Published by Chronicle Books.