Singapore Noodles

• 0.5 (250 g) package vermicelli
• 0.5 (454 g) bag frozen shrimp, peeled and uncooked
• 1 boneless skinless chicken breast, cut into strips
• 2 green onions, sliced
• 1 carrot, sliced into julienne strips
• 12 red pepper, thinly sliced
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon water
• 2 tablespoons vegetable oil
• 1 garlic clove, chopped
• 1 teaspoon ginger, finely grated
• 2 teaspoons curry powder
• salt
• 13 cup fresh coriander (optional)

1. Separate noodles,then soak according to package directions.
2. If noodles soften before you need them; drain and toss with a little vegetable oil.
3. Mean while rinse shrimp under cold running water to remove any ice crystals.
4. Pat dry with paper towels.
5. In a small bowl, stir lime juice with soy and 1 tablespoon of oil.
6. Heat remaining 1 tablespoon oil in a large non-stick frying pan or wok over medium-high heat.
7. Add chicken.
8. Stir fry until golden, 3 minutes.
9. Then add shrimp, carrot, pepper, garlic and ginger.
10. Sprinkle with curry powder and salt.
11. Stir often until shrimp turn bright pink, 3 minutes.
12. Add drained noodles; then pour lime juice mixture.
13. Stir often separating noodles until hot and noodles turn yellow, 2 minutes.
14. Remove from heat and stir in onions and coriander.
15. Hot sauce can be added if not spicy enough.

vermicelli, frozen shrimp, chicken breast, green onions, carrot, red pepper, lime juice, soy sauce, water, vegetable oil, garlic, ginger, curry powder, salt, fresh coriander

Taken from www.food.com/recipe/singapore-noodles-217053 (may not work)