Singapore Noodles

By ccavaletti

Ingredients

• 3/4 lb boneless pork loin, thinly sliced
• 1 Tbsp curry powder, divided
• 1 Tbsp soy sauce, divided
• 1 Tbsp vegetable oil
• 1 small onion, sliced
• 1 green bell pepper, sliced
• 1 c julienned carrot
• 1 egg, beaten
• 4 oz dried rice vermicelli noodles, soaked in hot water until soft
• 1/4 c sliced scallions, for garnish
• lime wedges, for garnish

Preparation

Step 1

In a bowl, toss the pork with 1/2 Tbsp curry powder and 1/2 Tbsp soy sauce.

In another bowl, mix the remaining curry powder, soy sauce and 2 Tbsp water.

In a large skillet, heat the oil over medium-high heat.

Add the onion, pepper and carrot; stir-fry until soft, about 2 minutes. Add the pork; stir-fry until almost cooked through, 3 to 4 minutes.

Pust the pork mixture to the sides of the skillet. Add the egg to the center of the skillet; do not stir for 30 seconds, then mix into the pork.

Add the noodles and the curry mixture. Stir-fry until the pork is cooked through, 2 to 3 minutes. Top with scallions and lime.

From Everyday with Rachael Ray