• 6 mushrooms, chopped
  • ½ lb. stick rice noodles, Prepared according to package directions and drained.
  • ½ lb. medium shrimp, shelled and deveined
  • 1 boneless, skinless chicken breast, cut in small pieces
  • 1 small onion, cut lengthwise into strips
  • 1 stalk celery, cut in thin diagnonal slices
  • ¼ lb. fresh snow peas, stems removed and sliced in strips
  • ½ green pepper, sliced in strips
  • 2 green onions, sliced
  • 1-2 tablespoons curry powder
  • ¼ teaspoon ground ginger
  • 2 tablespoons soy sauce
  • 4 tablespoons chicken stock
  • 1 teaspoon sugar


Heat wok or frypan and add two tablespoons of oil. Saute chicken and shrimp until cooked. Remove from pan and set aside. Add remaining oil and saute onion, celery, snow peas, mushrooms and pepper (I leave the pepper out). Push vegetables to the side of the wok. Add curry powder powder and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Add shrimp and chicken and toss with the vegetables. Then add noodles and work in the sauce and other ingredients until the noodles have heated up.


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