This past Sunday, Jane and Mark hosted Sunday Nite Dinner. For the main dish, Jane made Singapore rice noodles. The recipe can be found in The Wisdom of the Chinese Kitchen by Grace Young. From the cookbook...

"In Singapore, it is common to catch the intoxicating aroma of curry in the air. Almost every restaurant serves mai fun — rice vermicelli or rice sticks — stir-fried with curry powder, baby shrimp, scallions, celery and Chinese mushrooms, for this is one of Singapore's most famous dishes."

The Singapore rice noodles recipe serves 4 to 6 as a part of a multicourse meal. Since we were having the noodles as the main entrée, Jane doubled the recipe to serve five of us with leftovers to spare. As a side dish, Jane prepared stir-fried amaranth two ways. Amaranth (yeen choy) is a leafy vegetable that looks like red Swiss chard with red and green variegated leaves. The first amaranth side dish was a simple garlic and salt stir-fry. The second amaranth stir-fry can also be found in The Wisdom of the Chinese Kitchen and used garlic and wet bean curd (fu yu).