Singapore Noodles
Ready In: 30 mins
Serves: 8
Ingredients
- 1 lb dry vermicelli
- 2 boneless skinless chicken breasts, cut into strips
- 2 pork chops, thinly sliced
- 2 garlic cloves, crushed
- 3 tablespoons vegetable oil
- 1⁄2 onion, thinly sliced
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 6 ounces frozen shrimp, thawed
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 3 tablespoons curry powder
- 1⁄4 cup water
Directions
- 1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.
- 2. In a deep skillet brown, chicken, pork and garlic in the oil over medium heat.
- 3. Reduce head to medium low and add the onion, carrots and water. Cover and steam for 5 minutes, stir in the celery and shrimp. Cover and steam for 2 minutes.
- 4. Mix in the bean sprouts, the curry powder and soy sauce. Stir together until blended and hot 4-5 minutes. Toss with the noodles.
- 5. Serve with hot pepper sauce and soy sauce.
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