Singapore Stir-fry Noodles

I was in the mood for curry, and if you like curry then you will want to try this dish. It is a light curry dish and it is fairly easy to make, but it involves quite a bit of ingredients.


Ingredients
*2 tablespoon of oil
*2 cloves garlic, minced
*1 tablespoon minced ginger
*2 stalks celery, sliced thin
*1 medium yellow onion, sliced thin
*4 jalapeno peppers, seeded and sliced thin
*1 cup bean sprouts, rinsed and drained
*8 green onions, root end trimmed, cut into 2-inch pieces
*8 dried shiitake mushrooms, soaked, sliced
*1 pound shrimp, peeled and deveined
*1 pound Chinese barbecue pork cut into matchsticks
*12 ounces of fine dry rice vermicelli, soaked for 10-20mins in hot water
*3 tablespoons oyster sauce

Sauce:
*1 tablespoon oil
*3 tablespoons curry powder
*1 tablespoon minced ginger
*2 cloves garlic, minced
*1 cup chicken broth
*4 tablespoons soy sauce
*4 teaspoons sugar
*2 teaspoons hot chili paste


Directions
3) To make the sauce, heat up 1 tablespoons of oil in a small pan over medium heat. Add the curry powder, the ginger, and the minced garlic, and saute until fragrant. Add the chicken broth, soy sauce, sugar, and chili paste. Stir to combine and then cover and cook for 5 minutes. Remove pan from heat and set aside.
4) Heat 1 tablespoons of oil in a large wok over high heat. Add in garlic and ginger, and stir-fry until the garlic starts to become golden. Add in the celery, onion, pepper, sprouts, green onions, and mushrooms. Stir-fry for 3 minutes, until the vegetables start to soften. Set the vegetables aside in a bowl.
5) Heat 1 tablespoons of oil in the wok over high heat. Add in the shrimp and stir-fry until they start to turn pink on both sides. Add the barbecue pork and toss to combine.
6) Add in the noodles and the vegetables. Pour on the sauce and also add the oyster sauce. Mix the ingredients thoroughly to coat all the noodles and incorporate all the vegetables.
7) Serve hot.