Three kinds of curry – pan

Ingredients for 4 servings:

• 250 g glass noodles
• 400 g chicken breast fillet(s)
• 4 slice(s) ham, cooked
• 200 g shrimp
• 2 tbsp oil (sesame oil)
• 1 ½ tbsp curry powder
• Salt
• Pepper, freshly ground
• 2 jars of vegetable pan curry flavor (350 g each)
• 4 eggs
• 1 tbsp oil (sesame oil)
• ½ bunch curly parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Prepare the glass noodles according to the package instructions and keep warm. Rinse the chicken breast fillet under cold running water, pat dry, and cut into strips. Cut the ham into strips. Rinse the shrimp in cold water and pat dry if necessary. Heat sesame oil in a wok, fry the chicken breast strips, dust with curry powder, and season with salt and pepper. Add 2/3 of the cooked ham to the meat. Add the shrimp as well. Stir in the vegetable stir-fry and season again with the spices, if desired. Beat the eggs, season with salt and pepper, fry in the heated oil, and mix into the noodles. Rinse the parsley, pat dry, pluck the leaves from the stems, and fold into the noodles. Roll the remaining ham strips into rolls and arrange them on top of the meat. Serve the curry stir-fry with the noodles.