Singapore takeout noodles with cucumber

Adapted from Ming Tsai and smitten kitchen

Protein
100 g baby shrimps, without shells, deveined, rinsed and drained
125 g turkey strips
soy sauce
Chinese rice wine
cornstarch
ground white pepper

Aromatics
finely grated ginger, thumb-size
minced garlic (from 1 medium-large clove)
scallions

Vegetables
bean sprouts
1 red bell pepper, julienned
1 onion, julienned
1/2 cucumber, thinly julienned

200 g dried noodles (rice noodles would be ideal)
2 eggs, scrambled

At the end
toasted sesame oil, plus a splash to loosen noodles
Chinese sesame paste & peanut butter & brown sugar & Chili-garlic paste
2 pinches of Madras curry powder
A handful of chopped fresh herbs, e.g. mint and cilantro, to garnish

I used egg ramen noodles, cooked and rinsed cold. Tried substituting a little miso paste instead of sesame to whisk with the peanut butter. Cooked the vegetables except the cucumber, which I added raw at the end. I lacked bean sprouts, scallions, and cilantro, unfortunately!

~Jessica

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