Singapore Noodles
chicken breast, bean sprouts, shrimp, carrots, celery, pork, onion, soy sauce, curry, garlic
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 for Singapore Noodles Recipe
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. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat. 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. 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
Read the full directions on Allrecipes.com
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