My husband calls this delicious meal Singapore Sling because it just slings together real quickly.
I've had this recipe for about 10 years but have never made it. I wrote it out while waiting for an appointment and my 16 year old daughter's grade 5 spelling list is written on the other side of the sheet of paper. Unfortunately, I didn't write down the source for the recipe but I think it was either Canadian Living or House and Home magazine. (I hope it wasn't in the National Enquirer!)
I've begun experimenting with recipes from the region as I'm preparing for a trip to the area later this spring. It has a faint Indian flavour and a nice balance between salty, sweet and spicy. And did I mention that it is easy and quick?
1/2 package (240 gram) rice vermicelli noodles, cooked according to package directions (you may also use spaghetti noodles)
1/2 a package (454 gram) of large frozen shrimp, defrosted
1 skinless, boneless chicken breast, cut into thin strips
1 T vegetable oil for frying
2 green onions cut in 1/2 inch pieces
1 carrot, julienned
1/2 a red pepper cut in thin strips
*I added one whole red hot chilli pepper, diced, to liven it up! It sure did.
2 T fresh lime juice mixed with 1 T soy sauce, 1 T water and 1T vegetable oil
1 clove garlic minced
1 tsp grated ginger
2 tsp curry powder
1/2 tsp salt
1/3 C coriander, roughly chopped
Cook noodles according to package directions, drain and keep covered so that they do not dry out.
Pat the shrimp dry so the water doesn't splatter when it hits the oil. To a wok or large frying pan, heat approximately 1 T vegetable oil until hot but not smoking. Add the chicken and stir fry until the chicken is just getting golden. Add the shrimp, carrot, pepper, garlic and ginger. Sprinkle curry powder and salt over the mixture in the frying pan. Stir often until the shrimp turn pink all over.
Add the drained noodles to the stir fry mixture, stirring the noodles to separate them. Add the lime juice, soy sauce, water and vegetable oil mix. Cook 2 minutes on medium low until the noodles are coated with the sauce and everything is fully cooked.
|Unfortunately, the colour isn't quite popping because I only had an orange pepper and not a red pepper.|
Remove from the heat and add onions and coriander. Serve warm or cold. If you want to make it all chicken or all shrimp, just double the amount of protein.