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Singapore Noodles

pork, rice, stirfry - other, shrimp

6 ounces medium rice stick noodles
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons rice wine vinegar
2 tablespoons liquid honey
1/2 teaspoon hot chili paste
1 tablespoon vegetable oil
1 tablespoon curry powder
1 tablespoon minced gingerroot
3 cloves (1/8 oz) garlic; minced
1 cup finely sliced leeks
1 (8 oz) sweet red pepper; chopped
1 (6 oz) green pepper; chopped
8 ounces lean pork; cut into thin strips
8 ounces shrimp; peeled and deveined
3 cup bean sprouts
1/4 cup chopped fresh coriander; as garnish

In bowl, pour boiling water over noodles; let stand for 10 minutes. Drain. Meanwhile, whisk together soy sauce, oyster sauce, vinegar, honey and chili paste; set sauce aside. In wok or large deep skillet, heat oil over medium-high heat; stir-fry curry, ginger and garlic for 30 seconds. Add leeks and red and green peppers; stir-fry for 1 minute. Add pork and shrimp; stir-fry for 4 minutes or until shrimp are pink. Add noodles, sauce and bean sprouts; gently toss to combine. Stir- fry for 5 minutes or until noodles are heated through. Garnish with coriander.

Contributor: Canadian Living's Best - Light Cooking

Yield: 4 servings
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