This is from the "Noodles Every Day" cookbook. I added some soy last time. This dish can be made ahead of time and reheated. Can use leftover roasted meat.
Bring a pot of water to boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water, cook shrimp until opaque, about 1 minute, and drain.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Stir fry the onion until golden, 3-5 minutes. If using other veggies, stir fry these until crisp.
Add the remaining 2 tbsp of oil, the noodles and peas, and sprinkle the curry powder over top. Toss well, making sure all of the noodles become yellow. Add the meat and fish sauce and continue to fry until the noodles are heated through, about 5 minutes. Adjust seasoning with salt and pepper and serve garnished with cilantro.
Ingredients
Directions
Bring a pot of water to boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water, cook shrimp until opaque, about 1 minute, and drain.
Heat 1 tablespoon of oil in a large skillet or wok over high heat. Stir fry the onion until golden, 3-5 minutes. If using other veggies, stir fry these until crisp.
Add the remaining 2 tbsp of oil, the noodles and peas, and sprinkle the curry powder over top. Toss well, making sure all of the noodles become yellow. Add the meat and fish sauce and continue to fry until the noodles are heated through, about 5 minutes. Adjust seasoning with salt and pepper and serve garnished with cilantro.