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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 |
1/2 onion, thinly sliced |
2 carrots, thinly sliced |
2 stalks celery, thinly sliced |
1/2 (12 ounce) package frozen shrimp, thawed |
1 cup bean sprouts |
2 tablespoons soy sauce |
3 tablespoons yellow curry powder |
1/4 cup water |
Directions:
1. 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.
2. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
3. 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.
4. 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
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