Singapore Noodles

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 0.5 (250 g) package vermicelli
• 0.5 (454 g) bag frozen shrimp, peeled and uncooked
• 1 boneless skinless chicken breast, cut into strips
• 2 green onions, sliced
• 1 carrot, sliced into julienne strips
• 1/2 red pepper, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 1 garlic clove, chopped
• 1 teaspoon ginger, finely grated
• 2 teaspoons curry powder
• salt
• 1/3 cup fresh coriander (optional)

Recipe

• 1 separate noodles,then soak according to package directions. if noodles soften before you need them; drain and toss with a little vegetable oil.
• 2 mean while rinse shrimp under cold running water to remove any ice crystals. pat dry with paper towels. in a small bowl, stir lime juice with soy and 1 tablespoon of oil.
• 3 heat remaining 1 tablespoon oil in a large non-stick frying pan or wok over medium-high heat. add chicken. stir fry until golden, 3 minutes. then add shrimp, carrot, pepper, garlic and ginger. sprinkle with curry powder and salt. stir often until shrimp turn bright pink, 3 minutes. add drained noodles; then pour lime juice mixture. stir often separating noodles until hot and noodles turn yellow, 2 minutes. remove from heat and stir in onions and coriander.
• 4 hot sauce can be added if not spicy enough.