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Ingredients
- 2 tsp curry pwdr
- 5 tsp vegetable oil (divided)
- 1 tsp salt
- 1 tsp cream of coconut
- 1 quart (4 c.) rice noodles (available at Asian markets)
- 1/2 c. cooked shrimp (cut into small cubes)
- 1/2 c. cooked chicken (cut into small cubes)
- 1/2 c. barbecued pork (cut into small cubes)
- 1/2 c. thinly sliced Spanish onion
- 1/4 c. thinly sliced sliced green onions
- 1/4 c. thinly sliced pea pods
- 1/4 c. thinly sliced carrots
- 1/4 c. thinly sliced green bell pepper
- 1/4 c. bean sprouts
Directions
- Make curry first by combining curry pwdr, 1 tsp. oil, salt and cream of coconut. Set aside. Steam noodles till soft, about 2 min. Transfer noodles to warm wok and stir-fry with remaining 4 tsp. vegetable oil till noodles just start to brown and crisp, about 1 minute. To the warm wok, add in shrimp, chicken, pork, Spanish onion, green onions, pea pods, carrots, bell pepper and bean sprouts. Stir together till just heated through, about 2 to 3 min. Add in reserved curry sauce and mix well cooking about 1 minute. Total cooking time in wok after adding shrimp and other ingredients should be no more than 3 to 4 min.
- Makes 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 732g | |
| Recipe makes 2 servings | |
| Calories 2122 | |
| Calories from Fat 241 | 11% |
| Total Fat 27.17g | 34% |
| Saturated Fat 5.91g | 24% |
| Trans Fat 0.29g | |
| Cholesterol 142mg | 47% |
| Sodium 2945mg | 123% |
| Potassium 725mg | 21% |
| Total Carbs 407.87g | 109% |
| Dietary Fiber 10.1g | 34% |
| Sugars 4.85g | 3% |
| Protein 46.91g | 75% |
