Singapore Noodles

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Description

Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It’s an Asian way to clear out the fridge.

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
  • ½ onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • ½ (12 ounce) package frozen shrimp, thawed
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 3 tablespoons yellow curry powder
  • ¼ cup water

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente
  2. 8 to 10 minutes; drain.
  3. Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken
  4. pork
  5. and garlic; cook until browned.
  6. Reduce heat to medium-low. Add onion
  7. carrots
  8. and water; cover and steam for 5 minutes. Stir in celery and shrimp; cover and steam for 2 minutes.
  9. Mix in bean sprouts
  10. soy sauce
  11. and curry powder; stir together until blended and hot
  12. 4 to 5 minutes.
  13. Add noodles to the skillet; toss well.

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Servings: 8

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