There is a version of Singapore noodles<\/strong> that shows up in a paper box with the curry pooled at the bottom and the vegetables gone limp. This is not that one. Thin rice vermicelli<\/strong> tossed in yellow curry powder until every strand turns gold, pork tenderloin sliced thin enough to go tender in seconds, shrimp that still snap, cabbage and snow peas that never lost their bite. Every mouthful tastes like something, and it tastes loud.<\/p>\n The ingredient list is long. The cooking is ten minutes. Everything about this dish gets decided before the burner goes on: pork in its marinade, vegetables julienned into their own containers, sauce mixed in a small bowl, eggs beaten and waiting. Once that is done there is no thinking left, only heat and order. That is exactly why I make Singapore mei fun<\/strong> when people come over. Guests walk in, I fire the wok, and supper is on the table before anyone finishes a first drink.<\/p>\n These noodles hold a table on their own. Still, two things make the meal. A crunchy Asian salad with a sharp lime vinaigrette cuts straight through the curry, and lime wedges squeezed at the table wake the whole bowl back up. If you want the full effect, carry the wok to the middle of the table and let everybody dig in from it. It is a Saturday night dish that happens to cook like a Tuesday one.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83c\udf5c The takeout order I stopped ordering There is a version of Singapore noodles that shows up in a paper box with the curry pooled at the bottom and the vegetables gone limp. This is not that one. Thin rice vermicelli tossed in yellow curry powder until every strand turns …<\/p>\n","protected":false},"featured_media":19063,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"singapore noodles recipe","_yoast_wpseo_title":"Singapore noodles recipe with pork and shrimp","_yoast_wpseo_metadesc":"Singapore noodles with pork, shrimp and rice vermicelli tossed in yellow curry. The Chinese takeout classic, made at home in one wok.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[172,171,180,167],"sponsorship":[],"class_list":["post-1063","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-fishes-seafood","recipe_category-meat","recipe_category-pastas-noodles","recipe_category-main-dishes"],"acf":[],"yoast_head":"\n\ud83d\udd25 It looks harder than it is<\/h3>\n
\ud83c\udf7d\ufe0f How to serve them so people talk about it<\/h3>\n