Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

350.7 calories; 24.2 g protein; 46.2 g carbohydrates; 64.4 mg cholesterol; 309.9 mg sodium. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2007
Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, 1 tbsp. sesame oil, and 2 tbsp. curry powder. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This tasted almost better than would we get at the restaurant. However, next time I will double the spices, sauces, and broth. For people that think something is missing, add the fishsauce and sesame oil. Read More
(180)

Most helpful critical review

Rating: 3 stars
09/10/2011
not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan Read More
(2)
133 Ratings
  • 5 star values: 61
  • 4 star values: 46
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 3
Rating: 4 stars
04/15/2007
Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, 1 tbsp. sesame oil, and 2 tbsp. curry powder. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This tasted almost better than would we get at the restaurant. However, next time I will double the spices, sauces, and broth. For people that think something is missing, add the fishsauce and sesame oil. Read More
(180)
Rating: 5 stars
11/09/2007
This is the goods: one of the most addictive dishes on the planet. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp bean sprouts and the spices but you can vary the meats and other veggies freely. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. Also when using frozen shrimp I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours then brine them for an hour in a sugar/salt solution. I suggest only one major variation: I picked the brain of my local Singapore chef and found that he uses equal quantities of curry and chili powders. Read More
(80)
Rating: 4 stars
05/09/2007
I followed the advise of another reviewer and added fish sauce and sesame oil. I substituted chicken broth for the water, and added more of it. First I browned the pork and chicken separately, and removed the meat from the pan. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. I parboiled the carrots. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. This came out beautifully. My husband and I both loved it and I'm having the leftovers for breakfast. Read More
(72)
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Rating: 5 stars
08/14/2003
As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. Thanks, Iron Chef-SuziQ! Read More
(36)
Rating: 5 stars
05/19/2009
This dish turned out better than our local Chinese Restaurant's! I followed the suggestions of other reviewers and used chicken stock instead of water used part sesame oil and added some chili flakes for a bite. I doubled the recipe had 10 people to feed and there were NO leftovers! Everyone LOVED it! Thanks for a great recipe! Read More
(35)
Rating: 5 stars
10/23/2005
I used rice stick noodles. Also I used a left over pork chop and some shrimp from the freezer. At the end I heated some oil in my wok added two scrambled eggs and before they cooked completely added the noodles then the rest. It was very very nearly as good as what I spend 12 an order on at a very good local Chinese restaurant! On my first try. Read More
(22)
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Rating: 4 stars
02/28/2007
Great recipe. I added more water and soy sauce along with snow peas and scallions. Read More
(15)
Rating: 4 stars
08/14/2003
Thanks chef Iron Chef-SuziQ for this delicious dish! The more I eat it the more I'm addicted to it! Read More
(13)
Rating: 5 stars
02/27/2008
Thank you for this wonderful recipe! This is our favorite dish at a local resaurant we used to go out of our way to go there! Now that i have found your recipe I make it once a week! I have made this with various ingredients as well depending on what is left over in the fridge. As long as you keep the base the same a number of meats and vegetables can be added depending on your preferences. Thanks again I no longer have to pay 10.95 for 2 small servings. I make enough now to be a side dish for the next evenings meal. Read More
(13)
Rating: 3 stars
09/10/2011
not what i was looking for maybe would be better if i cooked it in a wok and not a frying pan Read More
(2)