Finally got around to making Singapore noodles, which have been on the docket for a couple of weeks. Kind of like fried rice, but with noodles? And curry powder? I don't know what drew me to this, since the reviews in the NYT were only meh. Anyway, they were only fine, but I attribute that to some user error: I nearly burned the curry powder (the house still reeks of it) and the rice noodles we had were on the chewy side. Still, everyone ate it, and I used up some odd bits of vegetables lurking in the crisper.
No comments:
Post a Comment