Ingredients:

  • 1/2 tsp salt
  • 1 tbsp light soy sauce
  • 1 tbsp curry powder
  • 1 tsp granulated sugar
  • 2 tbsp water
  • 6 oz thin rice vermicelli noodles
  • 2 tbsp vegetable oil
  • 8 oz chicken breast, thinly sliced into strips
  • 8 oz shrimp, peeled and deveined
  • 2 large eggs, lightly beaten
  • 1 small onion, thinly sliced
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned
  • 2 green onions, cut into 2-inch pieces

Instructions:

  1. Place rice vermicelli in a large bowl and cover with very warm water. Soak for 10–15 minutes until pliable but firm, then drain.
  2. In a small bowl, whisk together curry powder, soy sauce, sugar, salt, and water until sugar is dissolved.
  3. Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry sliced chicken and shrimp until shrimp are pink and chicken is opaque (3-4 minutes), then remove from pan.
  4. Add a splash of oil if needed, pour in beaten eggs, scramble until just set, and push to the side of the wok.
  5. Add sliced onion, carrots, and cabbage to the center of the wok and stir-fry for 2 minutes until slightly softened.
  6. Return the drained noodles and cooked proteins to the pan.
  7. Pour the curry-soy sauce over the mixture and toss with tongs for 2-3 minutes until noodles are yellow and sauce is absorbed.
  8. Fold in green onions during the last 30 seconds of cooking.