Ingredients:
6 ounces medium rice noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1/2 teaspoon hot chili paste ( or more to taste)
1 -2 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon minced gingerroot
2 tablespoons minced fresh garlic ( or to taste)
1 cup finely sliced leeks
1 red sweet bell peppers, seeded and chopped
1 green bell peppers, chopped
8 ounces lean pork, cut into thin strips
8 ounces shrimp, peeled and deveined
3 cups bean sprouts
Directions:
In a bowl, pour boiling water over noodles to cover, let stand for 10 minutes; drain.
Meanwhile, whisk together soy sauce, oyster sauce, rice wine vinegar, honey and chili paste; set aside.
In a wok, or large deep skillet, heat the oil over medium-high heat; stir-fry curry powder, ginger root and minced garlic for 30 seconds.
Add in leeks and bell peppers; stir-fry 1 minute.
Add in the pork and shrimp; stir-fry for 4 minutes, or until the shrimp are pink.
Add in the drained noodles, sauce and bean sprouts; gently toss to combine; stir-fry for 5 minutes, or until noodles are heated through.
Servings: 4
Time preparation: 25 min.
Time total: 31 min.