Ingredients
- 1 pound thin rice noodles
- 1 pound baby shrimps, without shells -- deveined and rinsed
- 1 skinless chicken breast -- 1/4-inch strips
- 1/4 cup white wine
- 2 tablespoons thin soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon ground white pepper
- canola oil, to cook with
- 1 tablespoon ginger -- minced
- 1/2 cup scallions -- 1-inch pieces
- 1 tablespoon garlic -- minced
- 1/2 pound bean sprouts
- 1 red bell pepper -- julienned
- 1 onion -- julienned
- 2 eggs -- lightly scrambled
- 2 tablespoons madras curry powder
- salt and pepper
Instructions
- Soak the rice noodles in cold water for 2 hours and drain.
- Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch
- and white pepper for 20 minutes.
- In a hot wok coated well with oil, stir fry ginger, scallions and garlic.
- Add marinated shrimp and chicken to oil and stir fry for 30 seconds to 1
- minute. Remove from wok and set aside.
- Use the same oil to stir fry bean sprouts, pepper and onion. Season and
- cook for 1 minute and set aside.
- Wipe out wok and coat well with oil. When oil is smoking hot, add 2
- beaten eggs and rotate the pan so as to quickly spread the eggs into a
- pancake shape. While the egg is still partially fluid, add rice noodles
- to the wok.
- Stir and fold noodles and the eggs should be broken up into small pieces
- and dispersed uniformly.
- Continue to stir to avoid noodles from sticking to the pan. Add curry
- powder and check for additional seasoning.
- When noodles are steaming hot, add back shrimp, chicken and vegetables to
- the noodles and continue to mix and stir until everything is steaming hot.