Singapore noodles

In addition to the cornbread cookbook (The Cornbread Gospels) I picked up on the visit to Connecticut, we also purchased a cookbook called Asian from the bargain table. Usually bargain table cookbooks are there for a reason, but this one stood out for the selection of Asian dishes we'd been meaning to try at home (like our favorites from the Banana Leaf, the best Malaysian restaurant in Vancouver.) We took a trip to T&T this weekend to pick up a few things we were missing, and dove into the book.

P - since he was the one who found the book - had the honor of choosing the first recipe we made. He selected Singapore noodles. When P and I started ordering Chinese food together, he introduced me to the wonderful world of this noodle dish. Chinese BBQ pork, shrimp, and tasty curry-flavored noodles. In the right hands, this is delicious; just spicy enough, with large pieces of pork and shrimp and lots of flavor. In the case of more disappointing Chinese delivery, it's greasy and sort of tasteless, with tiny bits of the added meats.

The result? Delicious. We're making our not-so-great Chinese delivery place obsolete. (Also a nice way to use the green beans from last week's box!)