Ingredients

The following ingredients have 7 Servings
  • 1 package (6.5 ounces) rice noodle vermicelli
  • 1/4 pound boneless, skinless chicken breast, sliced thinly
  • 1 teaspoon cornstarch
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Chinese wine
  • 1 teaspoon sugar
  • canola oil
  • 1/4 pound shrimp, peeled and deveined
  • 4 pieces Chinese sausage, sliced thinly on a bias
  • 4 eggs
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1/2 red bell pepper, seeded, cored, and sliced into strips
  • 1/2 green bell pepper, seeded, cored, and sliced into strips
  • 2 tablespoons curry powder
  • 1 cup water
  • 1 cup bean sprouts
  • 1/2 cup water
  • salt and pepper to taste

Instruction

  • In a large bowl, combine vermicelli and enough hot water to cover. Soak until just softened and pliable. Drain well.
  • In a small bowl, combine oyster sauce, soy sauce, Chinese wine, and sugar. Whisk together until well-combined. Set aside.
  • In a bowl, combine chicken and cornstarch. Stir to fully coat and let stand for about 8 to 10 minutes.
  • In a wide pan over medium-high heat, heat 1 tablespoon of oil. Add shrimp and cook just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
  • Add another 2 tablespoons of oil and heat. Add chicken and cook until color changes.
  • Add Chinese sausages and cook until lightly browned. With a slotted spoon, remove from pan and keep warm.
  • Wipe down wok as needed. Add another 1 tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from wok and keep warm.
  • Add another 1 tablespoon of oil. Add onions and garlic and cook until softened.
  • Add bell peppers and cook until tender yet crisp.
  • Add rice noodles, chicken, sausages, and shrimp.
  • Add sauce mixture and sprinkle in curry powder. Using tongs, toss gently to combine until noodles are evenly colored.
  • Add water. Cook, tossing regularly until liquid is absorbed and noodles are cooked through yet firm to bite.
  • Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through.
  • Season with salt and pepper to taste. Serve hot.