Singapore (curry) rice noodles

Besides chocolate, I have an extreme weakness (or should I say, fondness) for pasta and noodle dishes.  I'm still trying to get over the fact that a mere two ounces is considered a proper portion!  Although I do practice portion control these days (ignorance - and youth - was bliss), I'd go with Nigella and say that 4-ounces seems to be a more realistic parameter, particularly if it's being treated as a main course.

I adore all kinds of Italian pasta dishes and I also love Asian noodles - whether in soup or stir-fry form.  This Singapore rice noodle is one of my (many) favorites, something I crave and order often from Chinese restaurants.  The beauty of the dish is there's plenty of room to bulk up with add-ins (from vegetables like onions and peppers to different types of protein) if you are looking to stick to that framework of 2-ounces of noodles per person.

Singapore rice noodles is essentially just curry rice noodles.  From what I hear, it's not an authentic Singaporean dish at all but a Chinese/Cantonese invention.  Aside from being delicious, it may have been created as a way to repurpose leftovers because you can largely throw in leftovers or what you happen to have in the refrigerator to make this stir-fry. 

You'll often find sliced onions, peppers, and scallions in Singapore rice noodles, along with eggs, chicken, shrimp and/or roast pork and ham. The flavor (and golden color) comes from curry powder and aromatics like ginger and garlic, along with pantry items like soy sauce and a maybe a dash of vinegar or fish sauce to round things out.

Shrimp, chicken, eggs, and ham - some of the ingredients I added to my Singapore noodles

It dawned on me one day while browsing around Penzys Spices that I could make this dish at home.  I bought a jar of sweet curry powder (I've since "graduated" to hot curry powder for when we want a little more heat), which became the impetus for making this dish.  Another way to save on take-out!  And this dish isn't difficult to make - you need to be generous with the curry powder and because of the various ingredients you're likely to add, mise en place is essential before the actual stir-fry takes place. 

This recipe makes a big portion thanks to all the add-ins I like to throw in.  The good news is this dish is ideal for leftovers!  The curry flavor deepens and melds into all the ingredients.  It is super tasty, very flavorful, reheated a day or two after!