INGREDIENTS
8 oz thin rice noodles
3 – 4 Tbsp oil
1/4 cup thinly sliced onion
1 tsp curry powder
1/2 cup sliced bok choy
1 cup bean sprouts
1/3 cup chicken broth
1/2 cup cooked roasted pork
1/2 cup small shrimp
1/3 cup shredded egg roll wrappers
salt and pepper
shredded green onions
dash of sesame oil
pinch of sesame seeds
DIRECTIONS
Soak rice noodles in cold water until they are soft. Drain. Heat 2 – 3 Tbsp oil in wok and pan fry noodles for a few seconds. Set aside. Heat another Tbsp oil and fry onions with curry powder for a few seconds. Add bok choy, bean sprouts and chicken broth. Cover and steam for a few seconds. Add pork, shrimp, and egg roll skins, salt and pepper. Mix with rice noodles. Add sesame oil and heat. Garnish with green onion and sesame seeds. Serves 2 – 3.