| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Chinese | Chinese, Noodles | 4 | Servings |
INGREDIENTS
| 4 | c | Rice vermicelli |
| Peanut oil for stir frying | ||
| 1/2 | t | 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 | T | Curry powder, chinese |
| yellow | ||
| 1/4 | c | Green onion- green part |
| thinly sliced |
INSTRUCTIONS
Soak rice vermicelli in hot water until softened. Drain and set aside. Heat wok. Add peanut oil and chili paste. Stir fry 1 minute until oil is aromatic. Add shrimp and pork. Stir fry 2 minutes and remove. Reheat wok. Add peanut oil, celery, onion, and white part of green onions. Stir fry 2 minutes. Add bean sprouts. Stir fry 2 minutes and remove. Reheat wok. Add peanut oil, noodles, chicken stock and curry powder. Stir fry 3 minutes until hot. Add pork, shrimp, celery, and onions, stir to mix and heat through. Serve garnished with green part of green onions. Formatted & Busted by RecipeLu <[email protected]> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <[email protected]> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 61
Calories From Fat: 8
Total Fat: <1g
Cholesterol: <1mg
Sodium: 240.7mg
Potassium: 251.2mg
Carbohydrates: 11g
Fiber: 3g
Sugar: 1.6g
Protein: 3.7g