Ingredients
1 lb. thin noodles, rice vermicelli
soak in water, cold - 2 hours, warm - 20 minutes
1 lb. baby shrimp, shelled
1 chicken breast, cut in half, then into thn strips
1 tblsp. minced ginger
1/2 cup scallions, cut into 1" lengths
1 tblsp. minced garlic
1 red pepper julienned
1 onion, julienned
1 carrot, peeled and julienned
2 eggs, whipped
2 tblsp curry (or 4!)
juice from 1 lime
1/3 cup chopped cilantro
1 tblsp water, mixed with
1 tblsp soya sauce
Preparation
With a hot wok, stir fry the ginger, garlic and scallions, add the chicken and shimp and cook for 1 minute. Remove. Add a little oil and stir fry the vegetables.
Wipe the pan clean, add the scrambled eggs and drained noodles, pull them up quickly to avoid cooking the eggs, to coat the noodles with the egg-sauce, then add the curry. Add in the meat, vegetables, mix well, add the lime juice, cilantro and water/soy mix. Serve immediately!
