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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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 curry powder
1/4 cup water



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.

In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.

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.

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

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