Mandy Lee is back with a recipe that combines two dishes into one glorious culinary intermixture: fideuà-Inspired Singapore noodles. Each bite has textural contrast, crunchy and soft, with spicy and sweet, savory and smoky flavors. With a hit of tangy lime juice and spicy aioli, this will undoubtedly become a part of your dinner rotation. GET THE RECIPE ►► https://f52.co/3q48Was

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

Also mentioned in this video
Mandy Lee’s Tender & Juicy Char Siu with Fig Jam Glaze: https://youtu.be/_AD90V3A8hY

PREP TIME: 20 minutes
COOK TIME: 40 minutes
SERVES: 4 to 6

INGREDIENTS

Fideuà-Inspired Singapore Mei Fun Noodles
2 ounces (60 grams or scant 1/2 cup) guanciale or fatty pancetta, finely diced
Canola oil
1/2 cup dried shrimp
2 cups chicken stock, plus more as needed
1 tablespoon plus 1 teaspoon fish sauce, divided
1 small yellow onion, halved and thinly sliced into half-moons
1 small red bell pepper, seeded and thinly sliced
3 garlic cloves, minced
8 1/2 ounces (240 grams) dried thin rice vermicelli noodles, broken or snipped into 2-inch pieces
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1 cup bean sprouts
1 cup Chinese garlic chives, cut into 2-inch pieces
3 large eggs, beaten
1 pound (8 to 10 medium) head-on, shell-on prawns or jumbo shrimp
Kosher salt and freshly ground black pepper
5 ounces (150 grams) prepared char siu (or another sweet barbecue-style) pork, cut into 2-inch strips
Lime wedges, for serving

Spicy Aioli
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 garlic cloves, grated
1/2 tablespoon chili powder, plus more to taste

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