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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces. | 2. In a small bowl, combine the broth, soy sauce and rice wine. | 3. Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant. | 4. Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate. | 5. Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant. | 6. Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender. | 7. Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles. | 8. Stir in the scallions and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice noodle	8	ounces		829.92	182.8104	13.565999999999999	1.2768
chicken broth	1/2	cup	low sodium	39.06	0.945	5.5692	1.3104
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
rice wine	1	tablespoon		-	-	-	-
peanut oil vegetable	3	tablespoons		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
red pepper flake	1/4	teaspoon		-	-	-	-
shrimp	4	ounces	peeled deveined	96.3333	0.0	22.78	0.578
green bell pepper	1	cup	sliced	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
salt	1/4	teaspoon		-	-	-	-
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
pork	4	ounces	barbecued julienned	426.384	0.0	15.7739	39.7694
scallion	1	cup	shredded	32.0	7.34	1.83	0.19

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.