Singapore Noodles (Vietnamese Style)

4 Servings. 420 calories per serving.

Although the flavors of this dish were distinctly Vietnamese, it sure wasn't like any Singapore Noodle recipe I'd ever had! The flavors are bright and sour from the lime, spicy from the Thai peppers, and salty from the fish sauce. It was a wonderful surprise how delicious it was!

Our local Vietnamese restaurant does a very nice version of a vermicelli noodle salad, and these flavors reminded me of that. Next time I make this I'm going to add some bean sprouts for a little crunch.

• 2 tablespoons sesame oil
• 1 onion, finely chopped
• 3-4 Thai chilies, finely chopped
• 1 1/2 inch piece of fresh ginger, peeled and grated
• 6 scallions, finely chopped
• 1 skinless, boneless chicken breast, cut into bite sized pieces
• 3 1/2 ounces of pork, cut into bite sized pieces
• 3 1/2 ounces of shrimp, shelled
• 2 tomatoes, skinned seeded and chopped
• 2 tablespoons tamarind paste
• 1 tablespoon fish sauce
• grated rind, and juice of 1 lime
• 2 teaspoons sugar
• 2/3 cup water or fish stock
• 8 oz rice sticks noodles (vermicelli)
• 1 bunch each of mint and Thai basil

Heat a wok or large saute pan, and add the oil. Stir in the onion, garlic, chilies, and ginger and cook until they begin to color. Add the spring onions and cook for 1 minute.

Add the chicken and pork and stir fry for 1-2 minutes.

Add the tomatoes, tamarind paste, fish sauce, lime juice/rind, and sugar. Pour in the water and cook gently for 2-3 minutes. Add the shrimp and cook for 1-2 minutes more.

Meanwhile, cook the noodles according to the package directions. Drain well, add to the pan, and toss to coat in the sauce. Season with salt and pepper to taste.

Garnish with the basil and mint, and serve immediately.