Time to take a little break from fall/squash/cinnamon flavors and do something a little different. This post is a miniature tribute to two things: one of my best friends Rachel and Gourmet magazine.  I didn’t intend for this to happen but it was just one of those realizations as you begin to work with something. Rach teaches in Bahrain but is from Minnesota, so we’re both Midwestern fall-loving girls at heart. Since she doesn’t really get to experience autumn, this was a way for me to give her something fun and easy to cook, and give me a break from typical autumnal flavor profiles.

As for Gourmet, this is a web-exclusive recipe of theirs, which is my sad little homage to a fantastic magazine that will be missed. Word is the website will be gone come the new year, and after looking at my bookmarked recipes and seeing row after row of entries with little black and white “G”s marking them, I was disheartened. I get inspired by food photography and food print almost more than anything, so the idea that Gourmet, one of the best (if not the best) will no longer be there to give me ideas is heartbreaking. So I salute you, Rach in Bahrain with no fall leaves, and Gourmet magazine for inspiring me all these years.

Now for the recipe – this is a super quick and yummy noodle dish, perfect for substitutions and open to putting your own spin on it. I’m a huge fan of spicy eggplant dishes from Asian take-out, so I threw that in, with some more spices and soy to layer the flavors. The flavor is rich and spicy, but also refreshing from the cilantro and basil. And like any good wok dish, it’s all about super high heat with short cooking time, which makes this a perfect fast weeknight dinner.

Curried Pork Noodles

Based on the recipe from Gourmet (RIP).

Fish sauce is an Asian ingredient found in almost every supermarket (even my local Wal-Mart) but if you can’t find it just sub with soy sauce or rice vinegar. Also, since fish sauce and soy sauce are super salty naturally, don’t add table salt to season as you cook. It shouldn’t be necessary and if it is, wait until the very end. And in case you can’t find rice noodles (I always have trouble for some reason) I’ve used angel hair pasta for this kind of dish many times and it still comes out tasty.

Makes 5-6 dinner servings.

Ingredients

• 8 ounces dried thin rice noodles (or 8 ounces angel hair pasta)
• 2 TBL vegetable oil, divided
• 1 pound ground pork
• 3 garlic cloves, 2 smashed and 1 chopped
• ½ yellow or white onion, cut into strips
• 1 bell pepper, seeded, cut into strips
• 1 baby eggplant or 1 small eggplant, cut into cubes
• 2 TBL curry powder
• 3 TBL Asian fish sauce (sub with soy sauce if needed)
• ¾ cup chopped fresh cilantro
• ¾ cup chopped fresh basil
• Large dash red pepper flakes
• 2 TBL soy sauce
• Sriracha (Asian chili sauce)

Directions

1.)  If using rice noodles, cover with boiling water and soak until tender, about 7 minutes. Reserve ½ cup soaking water, then strain noodles and transfer to a large bowl. If using angel hair pasta, cook to directions and reserve ½ cup pasta water, strain, and transfer to a large bowl.

2.) While the noodles soak, heat 1 tablespoon oil either in a wok or very large, heavy skillet over medium-high heat until shimmering.  Add pork and garlic, stirring occasionally and breaking up lumps of meat, just until meat is no longer pink, about 5-7 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and set aside.

3.) Add the remaining tablespoon oil to wok and cook onion, eggplant, and bell peppers over medium-high heat, stirring occasionally, until just softened, about 3 minutes. Return pork to skillet and add curry powder, then cook, stirring, 1 minute. Stir in ¼ cup reserved water.

4.) Add noodles to pork mixture along with fish sauce, red pepper flakes, soy sauce, and herbs. Toss to combine, adding more water, fish sauce, soy, and sriracha if desired.