For the next several months I'll be reheating my meals at work all day every day. So I asked myself “Self? What’s your favorite thing to make that is way too stinky to reheat in a shared space?”

I thought about curry. I thought about seafood. I made Singapore noodles. I freaking love Singapore noodles, but it is a stiiiiiiinkyyyyyyyyyyy dish! This is the perfect "last call" meal plan.

Planning!

This is the recipe I've been using forever and ever, and I've learned to do a couple of things differently.

First of all, I use whatever balance of chicken/shrimp protein is most convenient. This time around, I knew I'd have half a pound of shrimp left from the 2lb of shrimp I'd be buying this weekend for gumbo so I made sure to buy a full pound of chicken breast.

Also, I only use one 7oz package of rice noodles; 1lb of rice noodles is an insane amount of rice noodles. 1lb of rice noodles means where are all the other ingredients and also can I take a nap now?

And finally, I don't do the bean sprouts. I'm not anti-bean sprout, but I don't feel that they contribute much other than extra water content, which isn't really called for in a stir-fry noodle dish, especially one that I'll be reheating.

Here's the nutritional breakdown from Fitbit...

Groceries I had on hand...

• white wine
• soy sauce
• cornstarch
• white pepper
• vegetable oil
• ginger
• scallions
• garlic
• onion
• eggs
• curry powder

Groceries I had to buy...

• rice noodles ($2.49)
• shrimp (.5lb @ $9.49/lb = $4.75)
• chicken breast (.95lb @ 5.99lb = $5.75)
• red bell pepper (.55lb @ $2.49/lb = $1.37)

Total monies spent for the entire recipe: $14.36

Total monies spent for each of these 4 meals....

$3.59 per meal...

Cooking!

It really is true that for stirfry, you want all of your ingredients prepped and ready to go. That said, this recipes doesn't quite come together as quickly as the recipe suggests. It takes more than a minute for the proteins to cook. It takes more than five minutes for the veggies to cook. And folding the egg and curry powder into the noodles is a bit of a pain. But all of that having been said, this whole scenario takes less than an hour, start to finish, including marinating the proteins. That's quicker than it takes for the delivery guy to arrive!

Singapore noodles is probably my favorite Americanized Chinese food dish, and it's even better when it's homemade. See you on the other side of production, you stinky delicious dish!