Singapore Noodles

Ingredients

• 6 sprigs cilantro leaves trimmed
• 2 teaspoons indian curry powder 
• 1.5 tablespoons fish sauce 
• 0.5 cup peas fresh green frozen shelled thawed
• 6 ounces of ham diced thick
• 6 servings kosher salt and pepper black freshly ground
• 1 small onion cut into thin wedges
• 8 ounces vermicelli dried
• 24 small tiger prawns deveined peeled
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• pot
• sieve
• wok
• tongs

Directions

1. Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
2. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes.
3. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow.
4. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.
5. From Noodles Every Day: Delicious Asian Recipes from Ramen to Rice Sticks by Corinne Trang. Text copyright © 2009 by Corinne Trang. Photographs copyright © 2009 by Maura McEvoy. Published by Chronicle Books.