Singapore Noodles

SINGAPORE NOODLES
A delicious simple stir fry curried chicken, shrimp and vegetable dish, tossed with noodles. Makes 4 servings.

1/2 lb	Rice Vermicelli or Spaghettini	250 grams
2 tbsp	Vegetable Oil	25 mL
2	Halved boneless chicken breast	2
1 lb	Medium or large shrimp, peeled and deveined	454 grams
4	Green onions, bias sliced into 1-inch [2.5 cm] pieces	4
2	Carrots, julienne	2
1	Red Pepper, julienne	1
2 tsp	Minced ginger	10 mL
2 tsp	Garlic, finely chopped	10 mL
2 tsp	curry powder	10 mL

JUICE MIXTURE
2 tbsp	Soy sauce	25 mL
2 tbsp	Water	25 mL
2 tbsp	Olive Oil	25 mL

For Rice Vermicelli, soak noodles in water for 20 minutes. If using Spaghettini, boil in water until el dente. Drain and set aside. Heat oil in wok over medium heat. Add chicken and stirfry for 3 minutes. Add shrimp, carrots, red pepper, ginger and garlic. Combine and sprinkle with curry and cook till shrimp is pink. Pour juice mixture in, add noodles, stir till pasta is yellow and hot to taste. Stir in green onions. Note: You may also use already cooked shrimp, but just add them after you have sauteed the vegetables for a bit, then continue to cook until shrimp is hot.

SINGAPORE NOODLES