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Cajun Singapore Noodles

Course: Main Course
Servings: 6 people

Ingredients

  • 1 lb medium shrimp
  • 14 ounces rice noodles
  • 1/3 cup water
  • 4 tablespoons vegetable oil
  • 4 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 large onion
  • 1 red bell pepper
  • 5 cloves garlic
  • 2 tablespoons curry powder
  • 8 scallions
  • 8 ounces Tasso or other good-quality ham or leftover barbecued pork from ribs

Instructions

  • Peel and devein shrimp, leaving tails on.
  • Pour boiling water over noodles and let sit about 20 minutes, until soft but chewy.  Drain when ready to use.
  • Chop onion and bell pepper.  Mince garlic and add to shrimp.  Chop pork and scallions and add to drained noodles.  Whisk together water, 3 tablespoons oil, fish sauce, lime juice and sugar until sugar is dissolved.
  • Heat remaining oil in wok until shimmering.  Stir fry onion and bell pepper until soft.  Add shrimp, garlic, and curry powder and stir fry one minute or so until shrimp are opaque.  Add noodles, scallions, pork and fish sauce mixture and toss until warm, noodles tender and shrimp cooked through.