Recipe by Iron Chef-SuziQ
"Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge."
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dry vermicelli pasta
skinless, boneless chicken breast halves - cut into strips
butterfly pork chops, thinly sliced
onion, thinly sliced
carrots, thinly sliced
celery, thinly sliced
1/2 (12 ounce) package
frozen shrimp, thawed
yellow curry powder
Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, 1 tbsp. sesame oil, and 2 tbsp. curry powder. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This tasted almost better than would we get at the restaurant. However, next time I will double the spices, sauces, and broth. For people that think something is missing, add the fishsauce and sesame oil.
not what i was looking for, maybe would be better if i cooked it in a wok and not a frying pan
This is the goods: one of the most addictive dishes on the planet. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp, bean sprouts and the spices, but you can vary the meats and other veggies freely.
It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. Also, when using frozen shrimp, I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours, then brine them for an hour in a sugar/salt solution.
I suggest only one major variation: I picked the brain of my local Singapore chef, and found that he uses equal quantities of curry and chili powders.
I followed the advise of another reviewer and added fish sauce and sesame oil. I substituted chicken broth for the water, and added more of it. First I browned the pork and chicken separately, and removed the meat from the pan. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. I parboiled the carrots. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. This came out beautifully. My husband and I both loved it and I'm having the leftovers for breakfast.
As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. Thanks, Iron Chef-SuziQ!
This dish turned out better than our local Chinese Restaurant's! I followed the suggestions of other reviewers and used chicken stock instead of water, used part sesame oil and added some chili flakes for a bite. I doubled the recipe, had 10 people to feed, and there were NO leftovers! Everyone LOVED it! Thanks for a great recipe!
I used rice stick noodles. Also, I used a left over pork chop and some shrimp from the freezer. At the end, I heated some oil in my wok, added two scrambled eggs, and before they cooked completely added the noodles, then the rest.
It was very, very nearly as good as what I spend $12 an order on at a very good local Chinese restaurant! On my first try.
Great recipe. I added more water and soy sauce, along with snow peas and scallions.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 73
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