More YA dystopia! And Singapore Noodles!

I am predicting that Starters by Lissa Price is going to be a big hit with tweens/teens.  The Hunger Games devotees are going to eat this up.  The setting is post apocalyptic LA.  A "spore war" has wiped out everyone between the age of 20 and 60.  "Enders", or those over 60, can "rent" the body of a 20 year old ("Starters").  It is weird, and eerie, and not everything is fully explained, but the kids will love it.  I'd say 5th/6th grade and up.

I was at the gym and chef Ming Tsai was making this on the "Today Show" and it looked fantastic.  My family loves Singapore Noodles, so I looked up the recipe on their website and made it last night.  It was yummy, and everyone loved it.  I added chicken instead of tofu, and I left out the jalapeno and the sprouts.

Singapore curry noodles Courtesy of Ming Tsai       

Ingredients

• 7 ounces rice vermicelli or bean thread noodles
• 2 1/2 tablespoons canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 red or green jalapeño pepper, minced
• 2 tablespoons curry powder, preferably Madras
• 1 large onion, cut into 1/4-inch slices
• Kosher salt and freshly ground black pepper
• 3 large eggs, beaten
• 1 red bell pepper, cut into 1/4-inch strips
• Two 8-ounce packages smoked tofu, or one 14-ounce package firm tofu, cut widthwise into 1/4-inch slices
• 8 ounces bean sprouts, ends trimmed, washed and spun dry
• 1 tablespoon rice vinegar

Preparation

1. Put the noodles in a large bowl and fill it with hot water to cover. When the noodles have softened, after about 15 minutes for rice vermicelli, 10 minutes for bean threads, drain and set aside.
2. Add 1 tablespoon oil to the wok, swirl to coat the pan, and heat over high heat. Add the garlic, ginger and jalapeño and stir-fry until aromatic, about 30 seconds. Add the curry powder and onion and stir-fry until softened, about 1 minute. Add another ½ tablespoon oil and season with salt and pepper. Push the onion mixture to one side of the wok and add the remaining 1 tablespoon oil to the other side. When the oil is hot, add the eggs, season with a touch of salt and scramble, stirring, for about 1 minute.
3. Combine the eggs with the onion mixture. Add the bell pepper, tofu and noodles and heat through, tossing, 1 to 2 minutes. Add the bean sprouts and vinegar, season with salt and pepper and heat through, tossing, for 1 to 2 minutes. Transfer to a platter or large bowl and serve.

Serving Size

Makes 4 servings