Singapore Noodles

From Chatelaine magazine

• Ready In: 28 mins
• Serves: 2

Ingredients

• 0.5 (250 g) package  vermicelli
• 0.5 (454 g) bag frozen shrimp, peeled and uncooked
• 1  boneless skinless chicken breast, cut into strips
• 2  green onions, sliced
• 1  carrot, sliced into julienne strips
• 1⁄2  red pepper, thinly sliced
• 2  tablespoons lime juice
• 1  tablespoon soy sauce
• 1  tablespoon water
• 2  tablespoons  vegetable oil
• 1  garlic clove, chopped
• 1  teaspoon ginger, finely grated
• 2  teaspoons curry powder
•  salt
• 1⁄3 cup fresh coriander (optional)

Directions

1. Separate noodles,then soak according to package directions. If noodles soften before you need them; drain and toss with a little vegetable oil.
2. Mean while rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. In a small bowl, stir lime juice with soy and 1 tablespoon of oil.
3. Heat remaining 1 tablespoon oil in a large non-stick frying pan or wok over medium-high heat. Add chicken. Stir fry until golden, 3 minutes. Then add shrimp, carrot, pepper, garlic and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles; then pour lime juice mixture. Stir often separating noodles until hot and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
4. Hot sauce can be added if not spicy enough.