A clean out the fridge style noodle dish that turned out really good with bacon, basil, chile, and a little curry.
- 1/2 cup Chopped Onion
- 1/2 cup Shredded Carrot
- 1/2 cup sliced bell pepper
- 1/4 cup sliced celery
- 1/2 cup diced bacon
- 1 teaspoon Grated Ginger
- 1 teaspoon Grated Garlic
- 1 tablespoon Curry Powder
- 1/4 cup sambol chile paste
- 6 ounces Bean Thread Noodles
- 25 leaves Thai Basil
- Thai basil flowers
- Bring a pot of water to a boil and pour it over the bean noodles. Allow to sit about 10 minutes or so, depending on the brand of noodles, until tender. Strain and rinse.
- Saute the onion, carrot, celery, pepper and bacon in a pan with some oil until the bacon is getting browned and all the veggies are wilted, about 10 minutes.
- Add in the garlic, ginger, and curry. Stir and cook 2 minutes.
- Add in the chile paste and noodles, Stir well and cook, about 2 minutes.
- Remove from heat. Stir in the basil. Serve and top with the basil flowers and limes for squeezing.
I have been working non stop on the tater tot book since it is due in a week or so. At lunch I like to get a quick break in and sometimes I walk down to Davis Sq and pick up some food. One day earlier this week instead I wanted to whip up a quick meal, so I looked through what I had on hand and came up with this tasty noodle dish. I really needed to use thai basil because there was a ton of flowers on my plants all of a sudden and they needed to be cut back a bit. I ended up using the flowers as well because they taste the same as the basil and are a really pretty garnish for the dish!