Ingredients:
8 oz rice vermicelli noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 medium onion, thinly sliced
1 red bell pepper, julienned
1 cup shredded carrot
1/2 cup thinly sliced green cabbage
1/2 cup bean sprouts
2 eggs, lightly beaten
6 oz cooked shrimp, peeled
6 oz cooked chicken breast, thinly sliced
2 tablespoons curry powder
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
Fresh cilantro, chopped for garnish
Sliced green onions for garnish
Slices of lime, for serving
Directions:
Soak the rice vermicelli noodles in hot water for about 10 minutes until tender, then drain and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and onion, and stir-fry until the onion is soft.
Add the bell pepper, carrot, and cabbage, and stir-fry for about 3-5 minutes until just tender.
Push the vegetables to the side of the skillet, pour the beaten eggs into the center, and scramble until set.
Add the shrimp, chicken, and soaked noodles. Sprinkle curry powder over the noodles and add soy sauce, fish sauce, and sugar. Toss everything together and stir-fry for an additional 2-3 minutes until well mixed and heated through.
Remove from heat and garnish with cilantro, green onions, and lime slices before serving.