Singapore Noodles

One of my favorite noodle dish to have in a Chinese restaurant is Singapore Noodles. I'm usually someone who likes saucy dishes...but i guess the spicy curry in this dish made up for it. Kevin's not a huge curry fan. Most of the time he's just afraid to bring strong smelling food for lunch at work. Me...I don't care too much.

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 curry powder
1/4 cup water

sesame oil

fish sauce

cayenne pepper

1. Bring a large pot of lightly salted water to a boil. Add vermicelli 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

Make sure you have a giant wok to make this, because my poor little one was over flowing with ingredients. I ended up with vermicelli pieces all over my stove. The measurements can be more or less depending on your taste. I used a bit more curry and soy sauce. Fish sauce and sesame oil was not in the original recipe, but i added it for the extra flavor. I also added some cayenne pepper for that extra spiciness. For the meat part of this recipe, I only used shrimp. I was too lazy and cheap to add pork and chicken too. But if you happen to have leftover pork and/or chicken that would work. For veggies, I used only green onions (shallots), onion, and red pepper. I couldn't justify buying a whole bag of carrots and a whole stalk of celery just for one recipe. We don't eat those veggies very often. The results ended up pretty good. It tastes better the next day when the dish has absorbed all the flavours. Kevin told me he liked it too. Although he took something else to work for lunch. My one complain was that the vermicelli I had was a bit too thin. I would have preferred a slightly thicker vermicelli.