Singapore Noodle Curry Shrimp recipe
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Ingredients
- ⅔ cup chicken broth 1 tablespoon oyster sauce 1 ½ tablespoons soy sauce 1 ½ teaspoons white sugar 3 tablespoons peanut oil 1 ½ teaspoons curry powder 1 clove garlic, minced 1 teaspoon minced fresh ginger root 1 small red bell pepper, diced 1 small red onion, chopped 4 green onions, chopped into 1 inch pieces 1 (12 ounce) package frozen cooked cocktail shrimp 1 ½ cups frozen baby peas ½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked
Nutrition Info
- 230.5 caloriescarbohydrate: 25 gcholesterol: 110.5 mgfat: 7.6 gfiber: 2.7 gprotein: 14.8 gsaturatedFat: 1.4 gservingSize: -sodium: 490.6 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Singapore Noodle Curry Shrimp
Directions
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Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger, stir-fry for 10 seconds. Add peppers, onions, and scallions, stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.