Singapore Noodle Curry Shrimp

Singapore Noodle Curry Shrimp
  • 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


  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.

04/06/2017
Singapore Noodle Curry Shrimp, recipe PT15M PT1H 5 455 calories

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