Singapore Noodles

• 1/2 pkg. rice stick noodles, about 8 oz.
• 2 stalks celery
• 1 small cooking onion
• 1 to 2 carrots, peeled
• 3 green onions
• 2 - 3 skinless, boneless chicken breasts, about 1/2 lb.
• 4 tsp. curry powder
• 3/4 tsp. salt
• 2 tbsp. vegetable oil
• 3 minced garlic cloves
• 1/2 lb. peeled and deveined shrimp, raw or cooked
• 2 eggs, beaten
• 3 cups bean sprouts (optional)
• 1/2 cup fresh whole coriander leaves

Place rice stick noodles in a large bowl. To soften, cover completely with hot tap water. Let soak for 20 minutes, then drain. Using kitchen shears or a knife, cut soaked noodle mad into thirds for ease in tossing and eating. Meanwhile, thinly slice celery diagonally. Thinly slice cooking onion. Julienne carrot into thin strips. Diagonally cut green onions into pieces, about 1/2 inch long. Slice chicken into bits-size strips. In a small dish, stir curry with salt. Prepare and measure out all remaining ingredients before starting to stir-fry.

Heat oil in a wok or deep large frying pan over medium-high heat. When hot add chicken and minced garlic. Stir-fry until chicken is lightly golden, from 4 - 5 minutes. Add sliced celery, cooking onion, carrots and raw shrimp, if using. Stir-fry until onion has almost softened, about 3 minutes.

Push mixture to sides of pan and make a well. Add eggs. Let set slightly for about 1 minutes. Then stir slowly to scramble. When eggs are softly scrambled, add drained noodles, bean sprouts and cooked shrimp, if using. Sprinkle with curry powder mixture. Toss, scraping up bits from pan bottom until noodles are bright yellow and all ingredients are hot, from 3 to 5 minutes. Place on a large platter. Garnish with green onions and coriander leaves.