Singapore Noodles

Name: Singapore Noodles
Ingredients: 1 pound dry vermicelli pasta; 2 skinless, boneless chicken breast halves - cut into strips; 2 butterfly pork chops, thinly sliced; 2 cloves garlic, crushed; 3 tablespoons vegetable oil; 1/2 onion, thinly sliced; 2 carrots, thinly sliced; 2 stalks celery, thinly sliced; 1/2 (12 ounce) package frozen shrimp, thawed; 1 cup bean sprouts; 2 tablespoons soy sauce; 3 tablespoons yellow curry powder; 1/4 cup water

13 ingredients

4 steps

Ingredients

1 pound dry vermicelli pasta
2 skinless, boneless chicken breast halves - cut into strips
2 butterfly pork chops, thinly sliced
2 cloves garlic, crushed
3 tablespoons vegetable oil
1/2 onion, thinly sliced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
1/2 (12 ounce) package frozen shrimp, thawed
1 cup bean sprouts
2 tablespoons soy sauce
3 tablespoons yellow curry powder
1/4 cup water

Directions

1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2

In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
3

Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
4

Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments