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 calories
carbohydrate: 25 g
cholesterol: 110.5 mg
fat: 7.6 g
fiber: 2.7 g
protein: 14.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 490.6 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.

  2. 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.

Recipe Yield

6 servings

Recipe Note

One skillet, and it's dinner!

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