Singapore Noodles

Here is a slightly spicy curry dish of Singapore angel hair noodles with a medley of veggies, shrimp, chicken, and pork. It's an Asian way to clear out the fridge. Serve noodles with hot pepper sauce and soy sauce as condiments.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 351 Calories

Ingredients

• ¼ cup water
• 3 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 cloves garlic, crushed
• 2 stalks celery, thinly sliced
• 2 skinless, boneless chicken breast halves - cut into strips
• ½ onion, thinly sliced
• 2 carrots, thinly sliced
• 1 cup bean sprouts
• 1 pound dry vermicelli pasta
• 3 tablespoons yellow curry powder
• 2 butterfly pork chops, thinly sliced
• ½ (12 ounce) package frozen shrimp, thawed

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Step 2

Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken, pork, and garlic; cook until browned.

Step 3

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.

Step 4

Mix in bean sprouts, soy sauce, and curry powder; stir together until blended and hot, 4 to 5 minutes.

Step 5

Add noodles to the skillet; toss well.