Noodles

Ingredients

12 ounces rice vermicelli noodles, also known as rice sticks

3 tablespoons refined peanut oil

4 ounces boneless skinless chicken thighs, cut into 3/4 inch cubes

2 slices smoked bacon, siced horizontally into 1/4 inch wide strips

4 ounces boneless pork loin, thin cut and sliced into 1/4 inch wide strips

4 ounces raw shrimp, shelled and deveined, 26-30 count

1 small yellow onion, halved sliced

1 medium red pepper, stem and seeds removed, chopped

1 tablespoon fresh ginger, peeled and diced

1 tablespoon garlic, peeled and diced

1 jalapeo, deseeded and diced

1 tablespoon curry powder

1 tablespoon granulated sugar

4 tablespoons tamari soy sauce, naturally gluten-free, divided

2 tablespoons fish sauce, divided

2 tablespoons rice vinegar, divided

1 teaspoon crushed red pepper flakes

4 scallions, sliced

1/2 cup fresh basil leaves, sliced thinly across the leaf

1 cup mung bean sprouts

Directions
1. Place the rice noodles into a large mixing bowl. Cover with boiling water and set aside.
2. Heat a large wok or nonstick skillet over high heat and add 2 tablespoons of the peanut oil.
When the oil appears to ripple on the surface add the chicken and bacon. Stir constantly for
2 minutes. Add the pork and continue to stir for 3 minutes until the meats have lost their
color and begun to brown slightly. Remove from the wok and set aside.

3. Add the shrimp to the wok and stir constantly until they become white and brown slightly; 12 minutes. Do not overcook. Remove and add to the meat.
4. Heat the remaining tablespoon of peanut oil. Add the onion and red pepper to the wok and
stir fry for 3-4 minutes. While the onion and red pepper is cooking, drain the noodles in a
colander.
5. Add the garlic, ginger and jalapeno pepper; stir for 15 seconds. Add the curry powder and
sugar. Stir together. Add the noodles, 3 tablespoons Tamari, 1 tablespoon fish sauce, 1
tablespoon rice vinegar and toss to coat. Tip: I find using tongs (safe for nonstick cookware)
the best way to combine ingredients from this step forward. Allow noodles to cook 5
minutes, periodically tossing the ingredients in the wok.
6. Turn off heat and toss in the scallions (some may be reserved for garnish), basil and bean
sprouts. Finally toss in the remaining 1 tablespoon of each Tamari, fish sauce, rice vinegar
and crushed red pepper flakes. Serve immediately.
Adapted from foodfanatic