Ingredients

• 8 ounces medium width rice vermicelli noodles
• 3 tablespoons vegetable oil
• 0.25 pounds ground chicken
• 1 teaspoon hot pepper sauce
• 1 red pepper , thinly sliced
• 0.5 pounds peeled , deveined raw shrimp
• 3 cloves garlic , minced
• 2 teaspoons freshly grated gingerroot
• 0.5 cups vegetable or chicken broth
• 0.5 cups Heinz Tomato Ketchup
• 0.25 cups lime juice
• 3 tablespoons granulated sugar
• 3 tablespoons fish sauce
• 1.5 cups bean sprouts
• 3 greens onions , thinly sliced
• 0.25 cups fresh coriander or parsley leaves
• chopped peanuts

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 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.
3. 3 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.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

Nutrition per serving