Curried Rice Noodles with Vegetables

Page 174

| Course Type: Main Courses

(1 review)

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Recipe Review

I made the Curried Rice Noodles with Ground Meat variation, using ground pork. I had everything in-house, which was handy since grocery shopping isn't on the plan until tomorrow or the next day or even next week.
I made a half recipe for the two of us and we enjoyed it very much. It was very attractive on the plate with the red bell pepper and the green peas. I didn't cut the veggies back as Bittman suggests for the ground meat variation.
While the noodles were soaking I used a food processor to make the ground pork, got the chopping done, and measured out all the remaining ingredients.
Once the noodles are boiled and drained, I'd guess you could pause for a while (putting the pork in the fridge, of course). The final preparation is very quick once you start stir-frying. In the rush to the finish, I forgot to add the stock when I returned the veggies to the wok; can't say that it was missed though.
This recipe is very appealing because it's so versatile. Most of the ingredients are things we usually stock in the larder or the freezer. It can be varied based on what's on hand and mood.

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