Singapore Noodles recipe

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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

Nutrition Info

350.7 calories
carbohydrate: 46.2 g
cholesterol: 64.4 mg
fat: 8.2 g
fiber: 3.6 g
protein: 24.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 309.9 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

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

Recipe Yield

8 servings

Recipe Note

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.

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