Singapore Noodles

Ingredients

• 1/2 (250 g) package vermicelli

• 1/2 (454 g) bag frozen shrimp, peeled and uncooked
• 1 boneless skinless chicken breast, cut into strips
• 2 green onions, sliced
• 1 carrot, sliced into julienne strips
• 1/2 red pepper, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 1 garlic clove, chopped
• 1 teaspoon ginger, finely grated
• 2 teaspoons curry powder
• salt
• 1/3 cup fresh coriander (optional)

Directions

1. 1

   Separate noodles,then soak according to package directions. If noodles soften before you need them; drain and toss with a little vegetable oil.

2. 2

   Mean while rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. In a small bowl, stir lime juice with soy and 1 tablespoon of oil.

3. 3

   Heat remaining 1 tablespoon oil in a large non-stick frying pan or wok over medium-high heat. Add chicken. Stir fry until golden, 3 minutes. Then add shrimp, carrot, pepper, garlic and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles; then pour lime juice mixture. Stir often separating noodles until hot and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.

4. 4

   Hot sauce can be added if not spicy enough.