Sian and Yajaira wok up a feast with a curried spam fried rice noodle dish submitted to the HI-SEAS recipe contest by Jenn Chow.
- 5 packs of dried rice noodles
- 1 can of SPAM
- 1/3 c reconstituted egg crystals (equal to 3 eggs)
- 1 ½ c dried porcini mushrooms
- 2 c freeze-dried vegetable mix
- 4 tbsp yellow curry paste (depending preference)
- 1/3 c Vegetable oil for cooking
- 2 c coconut milk
- ¼ tsp salt and pepper
- Rehydrated mushrooms and freeze-dried vegetables in boiling water.
- Meanwhile, dice the SPAM. In a medium-sized non-stick skillet over medium heat, gently pan fry the SPAM until lightly browned. Set aside.
- To make the scrambled eggs, mix the egg crystals and water in a small mixing bowl. Add salt. Add 1 tbsp of oil in a medium-sized non-stick skillet over medium heat. Pour the eggs straight into the middle of the pan. Scramble the eggs. Stir slowly with a rubber spatula. As the curds appear, shift from stirring to folding the curds over on themselves. Remove from skillet and set aside.
- To cook the noodles, bring 4 cups of water to a boil in a medium-sized pot. Add the rice noodles and cook 3 to 5 minutes or until noodles are tender, but firm. Drain noodles. Rinse the noodles under cold water. Set aside.
- In a skillet or wok over medium high heat, add oil and yellow curry paste. Fry the curry paste until it darkens in color. Carefully add the Spam, vegetables, and mushroom and let cook for 3 to 5 minutes. Add the eggs, freshly cooked noodles, and coconut milk mixed with remaining curry past. Combine well to ensure a sauce forms to coat the noodles.
- Serve hot.