Instructions: Make curry first by combining curry powder, 1 teaspoon oil, salt and cream of coconut. Set aside. Steam noodles until soft, about 2 minutes. Transfer noodles to hot wok and stir-fry with remaining 4 teaspoons vegetable oil until noodles just start to brown and crisp, about 1 minute. To the hot wok, add shrimp, chicken, pork, Spanish onion, green onions, pea pods, carrots, bell pepper and bean sprouts. Stir together until just heated through, about 2 to 3 minutes. Add reserved curry sauce and mix well cooking about 1 minute. Total cooking time in wok after adding shrimp and other ingredients should be no more than 3 to 4 minutes.

Makes 2 servings.

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