Singapore Noodle Curry Shrimp
Home
>Aquatic foods from sea and rivers>Singapore Noodle Curry Shrimp
Singapore Noodle Curry Shrimp
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
- 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.
Hot Chinese Food Recipes
Broccoli Chicken Casserole II
Chocolate Chip Cookies I
Delicious Chicken Casserole
Pot Stickers Traditional