Singapore Noodles

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

½ onion, thinly sliced

2 carrots, thinly sliced

2 stalks celery, thinly sliced

½ (12 ounce) package frozen shrimp, thawed

1 cup bean sprouts

2 tablespoons soy sauce

3 tablespoons yellow curry powder

¼ cup water

Procedure:

- 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, pork 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.

Author: Xena Mendoza