1. Soak rice vermicelli in hot water until softened. Drain and set aside. 2. Heat wok. Add peanut oil and chili paste. Stir fry 1 minute until oil is aromatic. 3. Add shrimp and pork. Stir fry 2 minutes and remove. 4. Reheat wok. Add peanut oil, celery, onion, and white part of green onions. Stir fry 2 minutes. 5. Add bean sprouts. Stir fry 2 minutes and remove. 6. Reheat wok. Add peanut oil, noodles, chicken stock and curry powder. Stir fry 3 minutes until hot. 7. Add pork, shrimp, celery, and onions, stir to mix and heat through. 8. Serve garnished with green part of green onions. Formatted & Busted by RecipeLu
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 4|
|Calories from Fat: 87 (10%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 32.1mg||10 %|
|Sodium 150.7mg||5 %|
|Potassium 131.8mg||3 %|
|Total Carbohydrate 187.3g||55 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 177.9g|
|Protein 5.2g||7 %|
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Calories per serving: 858
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