Talk about cold-weather comfort you can't beat a bowl of curried noodles loaded with tender pieces of chicken, plump shrimp and crunchy red pepper for a warming meal. Unlike some noodle dishes, this one isn't too saucy. If you like it fiery, add a little hot sauce.
1.Separate noodles as best you can, then soak according to package directions or in water at room temperature, 20 minutes. If noodles soften before you need them, drain and toss with a little vegetable oil.
2.Meanwhile, rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. Cut chicken in half lengthwise, then slice into thin strips. Slice onions into 1-inch (2.5-cm) pieces. Slice carrot into thin julienne strips. Thinly slice pepper. In a small bowl, stir lime juice with soy, water and 1 tbsp (15 mL) oil.
3.Heat remaining tbsp (15 mL) oil in a large, non-stick frying pan or wok over medium-high heat. Add chicken. Stir-fry until lightly golden, 3 minutes. Then add shrimp, carrot, pepper, garlic and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then pour in lime mixture. Stir often, separating noodles, until hot and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
Know Your Noodles Thread-like vermicelli made from rice is sold in many supermarkets and Asian grocery stores. If you can't find it, use the same amount of spaghettini, and instead of soaking noodles, cook them according to package directions before adding to sauce.
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 2|
|Calories from Fat: 121 (19%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 289.8mg||89 %|
|Sodium 364.7mg||13 %|
|Potassium 977.8mg||26 %|
|Total Carbohydrate 77.7g||23 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 70g|
|Protein 54.1g||77 %|
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Calories per serving: 650
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