8 oz (250 g) | medium width rice vermicelli noodles | |
3 tbsp (45 mL) | vegetable oil | |
1/4 lb (125 g) | ground chicken | |
1 tsp (5 ml) | hot pepper sauce | |
1 | red pepper, thinly sliced | |
1/2 lb (250 g) | peeled, deveined raw shrimp | |
3 | cloves garlic, minced | |
2 tsp (10 mL) | freshly grated gingerroot | |
1/2 cup (125 ml) | vegetable or chicken broth | |
1/2 cup (125 mL) | Heinz Tomato Ketchup | |
1/4 cup (50 mL) | lime juice | |
3 tbsp (45 mL) | each granulated sugar and fish sauce | |
1 1/2 cups (375 mL) | bean sprouts | |
3 | green onions, thinly sliced | |
1/4 cup (50 mL) | each fresh coriander or parsley leaves and chopped peanuts |
Preparation:
| Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve. | ||||
| Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter. | ||||
| Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir–fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through. | ||||
| Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts. Makes 4 servings. |
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