Singapore Noodles
Once Ryan was in bed, I made this quick, 20-minute (once things are prepped) dish for Steve and me. I found the recipe in Fine Cooking, which says that the meal is Cantonese despite its name. This was truly the most successful rice noodle dish I’ve ever made - the sauce coated and flavored the noodles which were just a bit al dente, the shrimp wasn’t overcooked, the char siu pork sweet and salty.
I followed this recipe, but used 1 and half times the ingredients for the sauce, increased the mushrooms, green pepper and sprouts. I used a pork tenderloin for the char siu, marinated overnight in hoisin, brown sugar, rice wine, soy sauce, garlic, ginger, honey and five spice, then roasted at 500 for about 20 minutes.
Reblogging for future reference.
