Singapore noodles

The chill of winter is not oppressive like the heat of summer but instead insidious--creeping into your pores and down to your bones until you find yourself incapacitated. With global warming, I try not to complain of the snow; however its associated cold is harder to accept. Right now, there is a 6 inches cover on the ground thanks to the bizarreness that is lake effect snow. The other day we awoke to the beauty of new snow. Perfection; all of nature encased in a solid white haze punctuated by shimmer and glisten. Of course, all that is experienced and common in my life is new to Belle. I laughed when my exclamation of, “Look at the snow,” was returned with a most sincere, “Where.”

This sort of new snow strikes me as very different than the snows of February. We still have heirloom tomatoes from the garden on the sill but our bodies are aching for spicier and starchier foods. And while we have 50 pounds of potatoes in our basement thanks to the CSA, all I have wanted is pasta. In fact, “pasta, pasta, pasta” is one of Belle’s more common refrains.

An easy such pasta dish is Singapore Noodles. I admit it is not super-authentic, but I have only been to Singapore for 6 hours. And, anyway, Singapore noodles is that fantastic innovation of the Chinese abroad (not unlike my dear husband’s favorite ever—Gobi Manchurian.)





Recipe:
Singapore Noodles
(While I made some tonight, I was too lazy to take pictures. These are my summer version with snow peas)

Cook 1 lb rice noodles according to the package

If using tofu, marinate in soy sauce, sesame oil, olive oil, and garlic paste.

Stir fry vegetables until tender and set aside. This time I used equal parts onion, acorn squash, onions and kohlrabi, whatever is in season.

Stir fry tofu. Set aside.

Sautee garlic until delicious. Add cooked/drained noodles and then 2 T curry powder. Add back in the vegetables and tofu and set aside.

Top with cooked egg (Stir fry an egg with salt and a bit of soy sauce.) and hot sauce.