Singapore Noodles

Singapore Noodles

Singapore Noodles

  • Prep

    15 m

  • Cook

    15 m

  • Ready In

    30 m

Recipe By:Iron Chef-SuziQ
“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
  • 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

  1. 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.
  2. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
  3. 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.
  4. 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
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