Singapore Noodle Curry Shrimp |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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One skillet, and it's dinner! Ingredients:
2/3 cup chicken broth |
1 tablespoon oyster sauce |
1 1/2 tablespoons soy sauce |
1 1/2 teaspoons white sugar |
3 tablespoons peanut oil |
1 1/2 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 1/2 cups frozen baby peas |
1/2 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked |
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.
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