Singapore Noodle [0000141]

Ingredients:

8 oz gluten-free rice vermicelli noodles
1 cup cooked and shredded chicken breast
1 cup shrimp, peeled and deveined
2 tablespoons gluten-free curry powder
1 tablespoon gluten-free soy sauce
2 tablespoons gluten-free vegetable oil
1 red bell pepper, thinly sliced
1 cup bean sprouts
2 green onions, sliced

Steps:

Cook gluten-free rice vermicelli noodles according to package instructions. Drain and set aside.

In a small bowl, mix gluten-free curry powder and gluten-free soy sauce to create a paste.

Heat gluten-free vegetable oil in a large skillet or wok over medium-high heat.

Add shredded chicken and shrimp, cooking until the shrimp turns pink and the chicken is cooked through.

Push the meat to one side of the skillet and add the curry paste. Stir briefly to release its flavors.

Add sliced red bell pepper and bean sprouts to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

Toss in the cooked gluten-free rice vermicelli noodles, ensuring they are coated with the curry mixture.

Sprinkle sliced green onions on top and stir well.

Serve hot, and enjoy your gluten-free Singapore Noodle, a flavorful and satisfying dish!