Make as much as you need, depending on how hungry you and your friends are :)
Vermicelli Asian rice noodles, I used two dry squares which is how they come from my Asian grocery story.
Or use thin spegetti and cook al dente according to package directions.
Chopped cooked chicken
Chopped barbecued pork ( I had left over ribs from lunch at a local Barbeque's place.)
Chopped raw shrimp ( marinated in a little fish sauce, and sambal)
Tofu, cut into slices and marinated in a little fish sauce, sambal and a pinch of sugar
Sliced bell peppers, I used red and green mixed
Shredded romaine lettuce
1 garlic clove, minced
1 tsp minced fresh or jarred ginger
Oil for sauteing, about 2 Tbsp
1 lime (optional)
Salt and Pepper to taste.
1 cup broth or water
3 Tbsp soy sauce
1 tsp Indian Curry powder
1/4 tsp Asian sesame oil
1 tsp Sambal Oelek (Chili paste) or to taste (it's very hot.)
1/4 tsp fish sauce
Soak rice noodles in hot water until al dente, about 5 minutes. Drain and set aside, leaving a bit of the water with the noodles so they don't stick together.
Mix sauce ingredients in a small bowl and set aside.
Saute tofu over medium heat in a small amount of oil until browned. Add onions, celery and bell peppers. Saute until limp, about 3-4 minutes. Add garlic and ginger and let cook about a minute. Sprinkle with a little salt and pepper. Add chicken and pork and toss to combine. Shove everything over to the side of the pan and add raw shrimp to pan. Cook about two minutes until barely cooked through. Add romaine lettuce and noodles and sauce. Toss to evenly distribute sauce. Adjust the seasoning for salt and pepper as needed. Serve in shallow bowls with a wedge of lime to squeeze on top.