Time: 25 minutes
Makes: 4 servings

Ingredients

7 ounces rice vermicelli
4 ounces cooked chicken or pork
2 ounces peeled, cooked shrimp
defrosted if frozen
4 tablespoons vegetable oil
1 medium onion, thinly shredded
2 cups fresh bean sprouts
1 teaspoon salt
1 tablespoon mild curry powder
2 tablespoons of light soy sauce
2 scallions, shredded
1-2 small fresh green or red chilies,
deseeded and shredded

Instructions

1 Soak the rice vermicelli in boiling water for 8 to 10 minutes, then rinse in cold water and drain well.
2 Thinly slice the cooked meat. Dry the shrimp on paper towels.
3 Heat the oil in a preheated wok. Add the onion and stir-fry until opaque. Add the bean sprouts and stir-fry for 1 minute.
4 Add the noodles with the meat amd shrimp, and continue stirring for another minute.
5 Blend in the salt, curry powder, and soy sauce, follow by the scallions and chilies. Stir-fry for one more minute, then serve immediately.