Singapore Noodles

Name: Singapore Noodles
Total time: 30
Yield: 8
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; 0.5 onion, thinly sliced; 2 carrots, thinly sliced; 2 stalks celery, thinly sliced; 0.5 (12 ounce) package frozen shrimp, thawed; 1 cup bean sprouts; 2 tablespoons soy sauce; 3 tablespoons yellow curry powder; 0.25 cup water

Recipe by Iron Chef Suzi-Q from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

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1 pound dry vermicelli pasta
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2 skinless, boneless chicken breast halves - cut into strips
•

2 butterfly pork chops, thinly sliced
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2 cloves garlic, crushed
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3 tablespoons vegetable oil
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0.5 onion, thinly sliced
•

2 carrots, thinly sliced

•

2 stalks celery, thinly sliced
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0.5 (12 ounce) package frozen shrimp, thawed
•

1 cup bean sprouts
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2 tablespoons soy sauce
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3 tablespoons yellow curry powder
•

0.25 cup water

Instructions

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