Ingredients
Scale
- 8 ounces thin rice vermicelli noodles
- 1 tablespoon sesame oil
- 8 ounces boneless, skinless chicken breast, thinly sliced
- 8 ounces large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 carrots, julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 2 green onions, sliced for garnish
Instructions
- Soak the rice vermicelli noodles in hot water for 10-15 minutes, or until softened. Drain well and set aside.
- Heat sesame oil in a large wok or skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
- Add shrimp to the wok and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from wok and set aside.
- Add vegetable oil to the wok. Add onion, bell peppers, and carrots. Stir-fry for 3-5 minutes, until vegetables are slightly tender-crisp.
- Add garlic and ginger to the wok and stir-fry for 1 minute until fragrant.
- Stir in curry powder, soy sauce, oyster sauce, sugar, and white pepper. Cook for 1 minute, stirring constantly.
- Add the drained noodles, cooked chicken, and cooked shrimp to the wok. Toss everything together until well combined and heated through.
- Garnish with sliced green onions and serve immediately.
Notes
- Adjust the amount of curry powder to your taste preference.
- You can add other vegetables like snow peas, bean sprouts, or cabbage.
- For extra spice, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg