CURRY RICE NOODLE Recipe
Thin rice noodles stir fried with choice of meat (chicken, beef, or shrimp +$2.00), snow peas, shredded carrots, onions, sweet red peppers, eggs, cabbages, and bean sprouts in a yellow curry sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Noodles
Cook the thin rice noodles according to package instructions. Drain and set aside.
Stir Fry Vegetables
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onions and cook until translucent, about 2-3 minutes.
Add Meat
Add the chicken (or choice of meat) to the skillet and stir-fry until cooked through, about 5-7 minutes.
Incorporate Veggies
Add the snow peas, shredded carrots, sweet red pepper, cabbage, and bean sprouts to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Combine Noodles
Add the cooked rice noodles to the skillet and toss everything together until the noodles are well coated with the curry sauce and heated through.
Serve
Remove from heat and serve hot. Adjust seasoning if necessary.
