INGREDIENTS
1 lb. baby shrimp, peeled, deveined, rinsed and drained
1 boneless skinless chicken breast, cut into ¼-inch strips
2 Tbsp. thin soy sauce
¼ cup white wine
1 Tbsp. cornstarch
½ tsp. ground white pepper
Canola oil
1 Tbsp. freshly minced ginger
½ cup scallions, cut into 1-inch strips
1 Tbsp. minced garlic
½ lb. bean sprouts
1 red bell pepper, stemmed, seeded and julienned
1 onion, peeled and julienned
Salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1 lb. thin rice noodles, soaked in cold water for 2 hours and drained
2 Tbsp. Madras curry powder
PREPARATION
• Place the shrimp and chicken in a medium-size bowl. Add the soy sauce, white wine, cornstarch and white pepper and stir to coat. Let marinate in the refrigerator for 20 minutes.
• Place a wok over medium-high heat and coat with canola oil. When the oil is hot, add the ginger, scallions and garlic, and stir-fry for 30 seconds.
• Add the shrimp and chicken (with their marinade) to the oil, and stir-fry quickly for 30 seconds to 1 minute. Remove the shrimp and chicken from the wok and set aside.
• Add the bean sprouts, bell pepper and onion to the hot wok. Season to taste with salt and pepper, and stir-fry for 1 minute. Remove from the wok and set aside.
• Wipe the wok clean and coat well with a new layer of canola oil. When the oil is smoking hot, add the eggs and rotate the pan so as to quickly spread the egg into a pancake shape. While the egg is still partially fluid, add the rice noodles to the wok.
• Stir and fold the noodles and egg into small pieces, so they are uniformly dispersed. Continue to stir to keep the noodles from sticking to the pan.
• Add the curry powder. When the noodles are steaming hot, add the shrimp, chicken and vegetables back into the wok, and stir until everything is steaming hot.
• Serve immediately.
This article appears in May 2013.