Ingredients:
1 package chow mein noodles
10 large cooked frozen shrimp
3 eggs
1 can bean sprouts
1 can water chestnuts
1 can baby sweet corn cobs
1 small onions
2 medium tomatoes
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon curry powder
6 tablespoons peanut oil
1/2 cup canned chicken broth or 1/2 cup stock
2 teaspoons soy sauce
1 teaspoon sugar
3 teaspoons chili oil
Directions:
PREPARATION.
Boil noodles until cooked but still firm- 3 minutes.
Drain and rinse with cold water, then refrigerate.
Thaw shrimp and cut off tails.
Beat eggs and stir fry/scramble.
Set aside.
Blanch bean sprouts, water chestnuts and corn.
Set aside.
Slice onion and set aside.
Mix sauce ingredients in bowl and set aside.
STIR FRY.
Add 2 tbsp peanut oil to hot wok.
When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
Stir-fry on high heat for 2 minutes.
Add sauce and continue cooking about three minutes.
Remove to holding bowl.
Rinse wok and return to high heat.
When it is dry, reduce heat to medium and add remaining peanut oil.
Heat oil to moderate (don`t let it smoke).
Add curry powder, stirring to mix with oil.
Cook curry powder for about 30 seconds, making sure it doesn’t burn.
Add noodles and toss to coat and heat them.
Add vegetables and toss together.
Turn heat down to low.
Slice tomatoes.
Add eggs and tomatoes and shrimp and mix together.
Servings: 4
Time preparation: 45 min.
Time total: 60 min.