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 (they'll 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.

 Recipe by Hetty Mckinnon

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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