This curry meal features Singapore angel hair noodles together with a variety of vegetables, shrimp, chicken, and pig. It’s an Asian practice to empty the refrigerator. Noodles should be served with soy sauce and hot pepper sauce on the side.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 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
- ½ onion, thinly sliced
- 2 carrots, thinly sliced
- 2 stalks celery, thinly sliced
- ½ (12 ounce) package frozen shrimp, thawed
- 1 cup bean sprouts
- 2 tablespoons soy sauce
- 3 tablespoons yellow curry powder
- ¼ cup water
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
- Heat oil in a deep skillet or fry pan over medium-high heat. Add chicken, pork, and garlic; cook until browned.
- Reduce heat to medium-low. Add onion, carrots, and water; cover and steam for 5 minutes. Stir in celery and shrimp; cover and steam for 2 minutes.
- Mix in bean sprouts, soy sauce, and curry powder; stir together until blended and hot, 4 to 5 minutes.
- Add noodles to the skillet; toss well.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 4 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 310 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I added red n green peppers and some waterchestnuts came out great
Added 3 teaspoons red pepper flakes One container ground pork Half a bag of uncooked frozen shrimps No bean sprouts Added sweet red pepper slices
Very tasty
I followed the recipe with some chicken stock, fish sauce and oyster sauce tossed in. It was very tasty! Perhaps a bit heavy on the curry powder, I think next time I’ll start with 2 tbsp’s.
I made this by the recipe. For me, it was far too spicy. My spice-loving son liked it, but even he found it pretty spicy.
The initial test of the recipe was good, and shows a lot of promise. I’ll be making it again, only I’ll cut the number of noodles by 1/3. The addition of fish sauce and sesame oil are really helpful. I’ll be adding more spices, but you need to try the recipe and then adjust to the way YOU want them.
Excellent recipe! I used only chicken and shrimps, and substituted with angel hair noodles. I also followed the advice of another reviewer and added fish sauce and sesame oil, they give a great Asian twist. My hubby and I are Asian food lovers and we both loved it.
Really great recipe. Yields lots of food that is full of flavor. I have made this twice in one week now by popular demand of my girlfriend and my friends. Easy to make and you can never have too much curry powder going into a dish like this!
This was an excellent recipe. Everyone loved it, even Grandma who doesn’t like spices. Very easy and quick to put together.
Noodles to thick for me. Next time will use rice noodles. Otherwise loved it.
This is a great easy recipe. I’m a vegetarian so I followed the suggestion of another person here by using chicken broth instead of water and adding fish sauce for added flavor. This dish is even great vegetarian style. It’s so much better than my local take out as it is not all greasy. I have made it three times already.
This is a great recipe! The only thing I changed was removing the curry it would not go over well with my children. The whole family loved it!
I really liked this. I only used one tablespoon of curry powder since my family isn’t use to the taste of curry.
Great recipe, and so easy to do. I took two comments and mashed them together. Alterations I plan to do: 1. brown the chicken with garlic and ginger. I recommend marinating the chicken first, or make sure you fillet/slice it very thinly. Shrimp would have been amazing in this (only had chicken on hand). 2. I also used fish sauce, sesame oil and soy sauce, as per another reviewer. 3. 1/2 a lime, a handful of cilantro & chili flakes 4. In my next attempt, I will marinate the chicken, brown it, then use the oil to cook down the garlic, ginger, chili flakes and curry powder. Then, add the onions & veg (raw and parboiled, of course by moisture content) with 1/2 cup of chicken stock. Then add the shrimp and cooked noodles, followed by the fish sauce, sesame oil, soy sauce, a handful of cilantro and 1/2 lime.
This was really good and tasted better than the one I buy from restaurants. Only difference was I did add fish sauce , would use a little more water as well !
This is sooo good!! I also used chicken broth instead of water, added fish sauce and sesame oil…this recipe is definitely a keeper! Thanks a million!!
I just made this for the first time, and I LOVED it!!!!!!
Instead of adding different kinds of meat, I used ground beef. I also added hot chili (cut into slices) and cilantro for garnish. It was amazing. The vermicelli noodle also didn’t have to be boiled. I just soaked it in water 30 minutes before adding it to the pot.
Excellent base recipe! I used shrimp for the meat and red, orange, yellow peppers, mushrooms, and peas for the vegetables. The prep took longer than the cooking but I had the dish on the table in a little over 30 minutes total. This is going in my regular rotation.
Delicious! THis was my first experience cooking with curry and it turned out great. I used chicken broth instead of water as suggested by others. It was a little grainy at the end so I think I will mix the curry with the soy sauce first next time or make sure there is still a little liquid when i mix it in at the end. YUM! Will definitely become a staple in our house!
Great recipe! I had a tbsp of leftover green thai curry paste in the fridge, so I chucked that in there too. Delicious.