Nurses and Caregivers, I have one word for you - RESPECT! Teenager no. 3 came home from the hospital last weekend, and I have tagged on an addendum to my multi-hyphenated job description of Mom. I am now Mom-Nurse to my son, who is lying in bed, cranky, in pain, and temporarily immobile. His needs have gone on overdrive. I've only been a couple of days on the job, but I am exhausted! I am either going to make myself a cocktail, or something good to eat. So I made noodles.
This recipe is adapted from The Taste of Thailand by Vatcharin Bhumichitr, substituting red curry paste with sambal.
Curry Noodles with Sambal
200g fresh Asian egg noodles
2 tablespoons oil
1 garlic clove, minced
2 tablespoons sambal paste
(or 1 teaspoon red curry paste)
1/2 cup coconut cream
125g minced pork
250ml chicken or pork stock
1 teaspoon curry powder
1/4 teaspoon turmeric powder
1 tablespoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon lemon juice
Blanch the fresh noodles in boiling water for a few seconds, separating the strands. Drain and set aside.
In a wok over high heat, add the oil and fry the garlic until just golden. Add curry paste, stir well, then coconut cream. Lower the heat and simmer for a minute. Add the minced pork and saute until it turns opaque. Add the stock, curry powder, turmeric, fish sauce, sugar and lemon juice. Stir well. Increase the heat to high and continue stirring for about half a minute.
Add the noodles and mix until the sauce is well incorporated.
Garnish with julienned cucumbers and carrots. Sprinkle with sesame seeds or ground peanuts. Serve with additional sambal on the side.