Singapore Noodles Recipe

• Pound dry vermicelli pasta
• 2 Skinless, boneless chicken breast halves, cut into strips
• 2 Butterfly pork chops, thinly sliced
• 1/2 Package frozen shrimp, thawed
• 2 Cloves garlic, crushed
• 2 Stalks celery, thinly sliced
• 3 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 3 tbsp Curry powder
• 1/2 Onion, thinly sliced
• 2 Carrots, thinly sliced
• 1 Cup bean sprouts
• 1/4 Cup water

• Take a large pot containing lightly salted water.
• Bring it to a boil.
• Add pasta and cook for about 8 to 10 minutes.
• Drain the water thoroughly.
• Take a deep skillet, heat oil and fry chicken, pork and garlic on medium-high heat.
• Now reduce heat to medium-low and add onion, carrots and water.
• Cover and steam it for about 5 minutes.
• Add celery and shrimp, stir well.
• Cover and steam for about two minutes.
• Mix bean sprouts, soy sauce and curry powder, stir together till blended and cook for 4 to 5 minutes.
• Toss with noodles and serve it.