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Singapore Noodles

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Ingredients
  

For the Noodles:

  • 1-pound rice vermicelli noodles, cooked and drained

For the Meats:

  • 1/2-pound shrimp
  • 1/2-pound boneless chicken breasts, sliced
  • 1/2-pound pork tenderloin, sliced

For the Vegetables:

  • 1 small red pepper, julienned
  • 2 small green onions, sliced
  • 2 cups fresh bean spouts
  • 1/2 cup celery, thinly sliced
  • 1 cup Chinese or Napa cabbage, thinly slices
  • 4 tbsp. cilantro, chopped, optional

For the Sauce:

  • 4 tbsp. peanut oil
  • 1 tsp. toasted sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp. fresh ginger, grated
  • 1/2 small onion, julienned
  • 1 fresh chili pepper, minced, more or less to taste
  • 1/2 cup chicken stock
  • 1/4 cup Hoisin sauce
  • 4 tbsp. light soy sauce
  • 1/2 tsp. black pepper
  • 1 tsp. Chinese Five Spice Powder

Instructions
 

  • Start by seasoning and lightly sautéing the shrimp, chicken and pork; set aside.
  • To a large wok, add the peanut oil, toasted sesame oil, garlic, ginger, onion and chili pepper.
  • Cook until the onions are softened.
  • Add the chicken stock, Hoisin Sauce, soy sauce, pepper, Five Spice Powder and curry powder.
  • Simmer until the volume is reduced by about 1/4.
  • Add the meats and vegetables; cook for an additional minute before adding the cooked rice noodles.
  • Toss everything together until the noodles are evenly coated.