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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This dish is a great way of using up leftovers, and is very versatile re: what meat/fish you use. My friend Donny made these for me and I loved them, I think the recipe originated in one of the Company's coming cookbooks, but both Donny & I have adjusted some stuff to our taste. Great pot luck addition. Ingredients:
1/4 cup canola oil |
1 tablespoon sesame oil |
6 cloves garlic |
2 teaspoons grated ginger |
2 cups leftover or fresh pork or 2 cups beef or 2 cups chicken or 2 cups shrimp or 2 cups crab or 2 cups turkey |
1/2 cup green onion, sliced on an angle 1/4 inch long |
1 teaspoon cayenne, to taste |
1/4 cup oyster sauce |
1 tablespoon curry powder, to taste |
1 tablespoon soy sauce (i use light) |
1 lb vermicelli (fine spagetti) |
water |
Directions:
1. Heat water in large covered sauce pan until boiling, add noodles, bring back to a boil,stirring occasionally to prevent sticking, then turn heat off and let stand until ready to use.
2. Heat oil in wok, adding garlic& ginger, cook until tender.
3. Add meat, (brown if not yet cooked, otherwise just heat through) then cayenne, green onions, oyster sauce& curry powder.
4. Stir thoroughly.
5. Drain noodles, add to wok and toss May be served now, but re-heats really well.
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