Name: "Leftover Curry" Glass Noodle Stir Fry แกงโฮะ
Ingredients: 200 g pork belly, thinly sliced, or sub another protein of your choice; 1½ tsp soy sauce; 40g dry glass noodles, soaked in room temp water for 7-10 mins; 2 Tbsp red curry paste; 1 Tbsp hunglay curry powder (recipe follows) or substitute garam masala; 2-inch knob ginger, thinly julienned; ½ - 1 cup water or chicken stock, unsalted or low sodium; 2-3 tsp fish sauce; 1 Tbsp sugar; 2 cups a mix of firm vegetables of your choice (see note for options); 1 cup sturdy leafy greens of your choice (see note for options); ½ cup pickled bamboo shoots (optional, see note); 3 inch piece lemongrass, very thinly sliced; 5-6 kaffir lime leaves, finely julienned; Jasmine rice or sticky rice for serving; 1 8-inch cinnamon stick or 1 Tbsp ground cinnamon; 2 tsp black peppercorns; 2 Tbsp cumin seeds; 2 Tbsp coriander seeds; 2 tsp fennel seeds; 5 pc white cardamom (optional); 1 star anise; 2 tsp turmeric powder; 1 tsp ground cardamom; 1 tsp ground cloves or 3 pc whole cloves; ½ tsp nutmeg; For firm vegetables, traditional ones include thai eggplant, pea eggplant, and long beans, but you can substitute any firm, crunchy veg such as carrots, green beans, or baby corn.; For leafy greens, traditional ones include wild betel leaves and tum leung leaves. But you can substitute any sturdy greens such as kale, swiss chard, or Chinese broccoli.; Though it often says “pickled bamboo shoots” on the label, they are actually fermented. It’s a classic ingredient in gaeng ho but it is fine to omit them. They need to be rinsed well and boiled for about 5 minutes before using to lessen the sour smell/flavour. Regular canned bamboo shoots can be used instead, and while these don’t need to be boiled first, if you find the bamboo smell a bit strong, boiling will help lessen it.