Pork And Shrimp Singapore Noodles

• 6 ounces medium rice noodles
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1/2 teaspoon hot chili paste (or more to taste)
• 1 -2 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 tablespoon minced gingerroot
• 2 tablespoons minced fresh garlic (or to taste)
• 1 cup finely sliced leek
• 1 red sweet bell pepper, seeded and chopped
• 1 green bell pepper, chopped
• 8 ounces lean pork, cut into thin strips
• 8 ounces shrimp, peeled and deveined
• 3 cups bean sprouts

1. In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
2. Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
3. In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
4. Add in leeks and bell peppers; stir-fry 1 minute.
5. Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
6. Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.

rice noodles, soy sauce, oyster sauce, rice wine vinegar, honey, hot chili paste, vegetable oil, curry powder, gingerroot, fresh garlic, leek, red sweet bell pepper, green bell pepper, lean pork, shrimp, bean sprouts

Taken from www.food.com/recipe/pork-and-shrimp-singapore-noodles-116997 (may not work)