Singapore Noodles recipe

8 servings

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

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.

In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.

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.

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