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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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From Chatelaine magazine Ingredients:
0.5 (250 g) package vermicelli |
0.5 (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. Separate noodles,then soak according to package directions. If noodles soften before you need them; drain and toss with a little vegetable oil.
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. 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. Hot sauce can be added if not spicy enough.
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