Ingredients
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7 -8 ounces fine dried noodles (rice sticks)
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3 large eggs
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2 tablespoons curry powder
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2 teaspoons oriental sesame oil
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5 tablespoons peanut oil or 5 tablespoons vegetable oil
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8 ounces medium shrimp, shelled and deveined
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4 ounces raw lean pork, trimmed and cut into 1/4 inch julienne
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4 ounces boneless skinless chicken breasts, cut into 1/4 inch julienne
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1 tablespoon minced fresh ginger
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3 ounces Chinese barbecue pork or 3 ounces smoked ham, cut into 1/4 inch julienne
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1/2 red bell pepper, cut into 1/4 inch julienne
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12 whole scallions, cut diagonally into 1 1/2 inch lengths
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1 1/2 cups fresh bean sprouts or 1 1/2 cups shredded napa cabbage
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1/2 cup chicken broth
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3 tablespoons soy sauce
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2 tablespoons dry sherry
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1 pinch salt
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2 tablespoons chopped fresh cilantro
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1 garlic clove, minced
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1/2 green bell pepper, cut into 1/4 inch julienne
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1 -2 fresh hot chili pepper, partly seeded and slivered
Instructions
- Bring a large pot of water to a boil.
- Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
- Drain and rinse under cold water.
- Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
- When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
- Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
- Pour in the egg mixture and immediately reduce the heat to low.
- Scramble the eggs until just set; turn out onto a plate and reserve.
- Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
- Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
- Remove the shrimp and reserve in a small bowl.
- Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
- Add the pork and chicken and stir fry until just cooked, about 1 minute.
- Remove and reserve in a small bowl.
- Place a large, heavy wok over high heat.
- When very hot, spoon in 2 tablespoons of the oil.
- Add the ginger, garlic, chilies, and the remaining curry powder.
- Stir fry until fragrant, about 30 seconds.
- Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
- Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
- Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
- Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
- Pour in the chicken broth and bring to a boil.
- Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
- Toss well and add the salt and the reserved scrambled eggs.
- Sprinkle on the cilantro and turn out onto a larger platter.
- Serve hot.