| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese, Noodles | 4 | Servings |
INGREDIENTS
| 4 | c | Rice vermicelli |
| Peanut oil for stir frying | ||
| 1/2 | ts | Chili paste |
| 1/4 | c | Cooked shrimp |
| 1/4 | c | Cooked pork |
| Peanut oil for stir frying | ||
| 1/4 | c | Celery; slice 1/8" |
| 1/4 | c | Onion; dice 1/4" |
| 1/4 | c | Green onions-white part; chopped |
| 1/2 | c | Bean sprouts |
| 1/4 | c | Chicken stock |
| 1 1/2 | tb | Curry powder (chinese yellow) |
| 1/4 | c | Green onion- green part; thinly sliced |
INSTRUCTIONS
1. Soak rice vermicelli in hot water until softened. Drain and set aside. 2. Heat wok. Add peanut oil and chili paste. Stir fry 1 minute until oil is aromatic. 3. Add shrimp and pork. Stir fry 2 minutes and remove. 4. Reheat wok. Add peanut oil, celery, onion, and white part of green onions. Stir fry 2 minutes. 5. Add bean sprouts. Stir fry 2 minutes and remove. 6. Reheat wok. Add peanut oil, noodles, chicken stock and curry powder. Stir fry 3 minutes until hot. 7. Add pork, shrimp, celery, and onions, stir to mix and heat through. 8. Serve garnished with green part of green onions. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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