We followed this recipe: https://thewoksoflife.com/singapore-noodles-mei-fun/ Our modifications: first, for protein we used 1.5 cup handshredded leftover roast turkey breast and 6 freeze-dried medium shrimp (about 1.5 Tbsp). Second, for the noodles we used 5.5 oz pea and mung bean vermicelli noodles (2 small bundles of LongKou brand) instead of rice vermicelli. We soaked the noodles in hot water for 3 mins and then rinsed in cold water and set aside to drain. Third, for the vegetables, we julienned ¼ small red cabbage, 6 oz string beans, and 1 medium carrot. For the curry powder, we used McCormick’s. Finally, we skipped the onion and used only one julienned scallion. (Dec. 2020)
Cooking Adventures 