CHINESE COOKING: This is an alternative way to enjoy Singapore-style noodles if rice-flour vermicelli is not on hand.

NOODLES--SINGAPORE STYLE USING WHOLE WHEAT SPAGHETTI:

 

 

 

¾ lb. whole wheat spaghetti, if prefer plain pasta can be used

1 lb. pork                                                                                

seasoning for pork:

    ½ tsp. each salt, sugar & tapioca starch                               

    1 tsp. each light soy sauce & rice wine

veggie mix:

    1 leek, white and light green parts               

    1 each sweet red, yellow and green pepper

    2 cloves garlic, minced                               

sauce:

    1 ½ cups chicken stock or water

    2 to 3 tbsp. curry powder

    salt and pepper

    1 tbsp. tapioca starch mixed with  2-3 tbsp. cold water                                                                   

chopped coriander to garnish                          

cooking oil      

 

 

 

Cut pork into 2 x ¼-inch strips and marinade it with seasoning ingredients for 30 minutes. Seed peppers and remove fibrous membranes. Cut peppers and leeks into 1 ½ x ¼-inch strips. In a wok or large non-stick saucepan over high heat, heat 2 tbsp. oil until very hot and stir fry pork for 2-3 minutes, or until cooked. Remove with slotted spoon and set aside.

 

In a large pot of boiling salted water, cook spaghetti until al dente, 8- 10 minutes. Drain and set aside.

 

Heat another tbsp. of oil in the non-stick pan and cook garlic, peppers and leeks for 2-3 minutes. Stir in curry powder and salt & pepper to taste mix well. Add stock and bring to a boil. Taste and adjust seasoning and let curry sauce cook over low heat for 10-15 minutes to develop flavour. Add starch solution into hot liquid to thicken sauce. Return pork to pan. Cook until heated through.

 

Add spaghetti and toss well together to coat and heat through. Transfer to serving platter and garnish with chopped parsley to serve.