Singapore Style Noodles

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 8 ounces rice vermicelli or 8 ounces very thin chinese wheat noodles
• 1/4 cup soy sauce
• 1/2-1 teaspoon sambal oelek (indonesian chili paste) or 1/2-1 teaspoon thai chili paste or 1/2-1 teaspoon hot sauce
• 2 tablespoons molasses
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons canola oil
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 4 scallions, whites minced,greens cut in 1 inch pieces
• 6 ounces lean lamb loin, sliced thinly across the grain and cut into 1/4 inch strips
• 6 ounces shrimp, peeled and deveined
• 1 red bell pepper, cut in 1/4 inch strips
• 2 cups bean sprouts (i used about 1 cup)
• salt and pepper

Recipe

• 1 soak the vermicelli in cold water to cover, for 20 minutes-- they should be pliable.
• 2 (if using the wheat noodles, boil for 2-4 minutes, drain in a colander, run under cold water and drain again.) mix soy, sambal ulek, molasses and vinegar in a small bowl, set aside.
• 3 drain the vermicelli.
• 4 heat a large skillet or wok over high heat, and then swirl the oil in.
• 5 stir fry the curry, ginger, garlic and scallion whites for 20 seconds (do not brown).
• 6 add the lamb, shrimp and pepper, and stir fry for 1-2 minutes, until cooked.
• 7 stir in the noodles, soy sauce mixture, scallion greens and bean sprouts.
• 8 stir fry for 1-2 minutes, or until noodles are soft.
• 9 add salt and pepper to taste, serve immediately.