Pork and Shrimp Singapore Noodles

Ingredients

• 6 ounces medium rice noodles
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon hot chili paste (or more to taste)
• 1-2 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 tablespoon minced gingerroot
• 2 tablespoons minced fresh garlic (or to taste)
• 1 cup finely sliced leek
• 1 red sweet bell pepper, seeded and chopped
• 1 green bell pepper, chopped
• 8 ounces lean pork, cut into thin strips
• 8 ounces shrimp, peeled and deveined
• 3 cups bean sprouts

Directions

1. 1

   In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.

2. 2

   Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.

3. 3

   In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.

4. 4

   Add in leeks and bell peppers; stir-fry 1 minute.

5. 5

   Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.

6. 6

   Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.