Singapore Noodles

Ingredients

• Servings: 8
• 1 pound dry vermicelli pasta
• 2 skinless, boneless chicken breast halves - cut into strips
• 2 butterfly lamb 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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, lamb 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