• N.Y.T. Pasta - 05

    From Dave Drum@1:229/452 to All on Fri Nov 4 13:57:12 2022
    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 (theyΓÇÖll 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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