Curried Singapore Noodles

• 9 oz dried vermicelli noodles
• 2 tbsp vegetable oil
• 14 oz boneless skinless chicken breasts, thinly sliced
• 9 oz cabbage, shredded
• 1 medium carrot, cut into thin strips
• 1/2 medium red pepper, thinly sliced
• 2 tbsp mild curry powder
• 2 cloves garlic, crushed
• 1/4 cup light soy sauce
• 1/2 cup chicken stock
• 4 oz small shrimp, peeled and deveined
• 2 None green onions, thinly sliced diagonally

1. Soak noodles in boiling water in a medium bowl for 10 mins or until softened. Stir to separate strands, then drain.
2. Heat a wok or large skillet on medium-high heat. Add oil: swirl to coat surface. Stir-fry chicken, in batches for 2-3 mins or until browned and cooked through. Remove from wok. Add cabbage, carrot and red pepper; stir-fry for 2 mins. Add curry powder and garlic; stir-fry for 30 seconds or until fragrant.
3. Return chicken to wok with noodles, soy sauce, stock and shrimp; stir-fry for 2 mins or until stock is absorbed and noodles are heated through. Stir in 1/2 the onions.
4. Serve noodles topped with remaining onions.

vermicelli noodles, vegetable oil, chicken breasts, cabbage, carrot, red pepper, curry powder, garlic, light soy sauce, chicken stock, shrimp, green onions

Taken from recipes-plus.com/api/v2.0/recipes/24386 (may not work)