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Make-Ahead Curry Pork Skewers with Vermicelli

A quick make-ahead lunch that uses Thai curry paste to pack big flavor into broiled pork skewers. [Photograph: Suzanne Lehrer]

Notes: To maximize pork-y flavor, I poured some of the collected cooking juices from the pork skewers into the vermicelli noodles. Never waste cooking juices if you can help it! Just make sure to line the baking sheet well with foil for easy pouring.

An admittedly unusual, but highly recommended use of these leftovers is for breakfast: Heat a small amount of canola oil in a frying pan, slip the pork off the skewers, and mix into the noodles. Stir-fry the whole thing, top with two fried eggs, and enjoy a breakfast of champions.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.

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