Asian Curry Noodle Stir (Print Version)
# Ingredients:
→ Main
01 -
8 ounces thin rice noodles
02 -
2 tablespoons cooking oil
→ Meats
03 -
1 pound chicken breast, cut into thin strips
04 -
1 cup big shrimp, shells and veins removed
05 -
2 large eggs, whisked
→ Produce
06 -
2 cloves garlic, finely chopped
07 -
1 tablespoon ginger root, finely chopped
08 -
1 large onion, cut into thin strips
09 -
1 medium red bell pepper, cut into strips
10 -
2 medium carrots, cut into matchsticks
11 -
3 green onions, chopped
→ Flavor
12 -
2 tablespoons curry powder
13 -
3 tablespoons soy sauce
14 -
2 tablespoons oyster sauce
15 -
1 tablespoon rice vinegar
16 -
1 teaspoon sugar
→ Topping
17 -
Fresh cilantro, roughly cut
18 -
Lime pieces for squeezing
# Instructions:
01 -
Put rice noodles in hot water for 5 minutes till soft but still chewy. Drain the water and put aside.
02 -
Stir together soy sauce, oyster sauce, rice vinegar, and sugar in a small container. Put aside.
03 -
Fry chicken until nearly finished, then throw in shrimp till they turn pink. Take everything out of the pan.
04 -
Fry up garlic, ginger, onion, pepper, and carrots until slightly crunchy. Mix up eggs on the edge of the pan.
05 -
Throw in noodles, meat stuff, curry powder, and your sauce. Mix with green onions until hot. Top with cilantro and lime.
# Notes:
01 -
Pick up fresh stuff for better taste
02 -
Keep the heat cranked up so nothing gets mushy
03 -
Don't let noodles sit in water too long