Singapore Noodles

• 1 pound dry vermicelli pasta
• 2 skinless, boneless chicken breast halves - cut into strips
• 2 butterfly pork chops, thinly sliced
• 2 cloves garlic, crushed
• 3 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1/2 (12 ounce) package frozen shrimp, thawed
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 3 tablespoons yellow curry powder
• 1/4 cup water

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
3. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
4. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

vermicelli pasta, skinless, pork chops, garlic, vegetable oil, onion, carrots, stalks celery, frozen shrimp, bean sprouts, soy sauce, curry powder, water

Taken from www.allrecipes.com/recipe/155363/singapore-noodles/ (may not work)