Recipe by Martorella
"One skillet, and it's dinner!"
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1 1/2 tablespoons
1 1/2 teaspoons
1 1/2 teaspoons
minced fresh ginger root
red bell pepper, diced
red onion, chopped
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
This was a very nice dish. I don't usually rate a recipe unless I've followed it exact, but the few changes I made didn't change the integrity of dish at all. Instead of the cocktail shrimp I stirfried large shrimp in with the peppers, onions and scallions and instead of the noodles I served everything over rice. My family enjoyed this dish very much. I will surely be making this again.
This was pretty good but didn't seem to have any unique flavor...I followed another reviewers suggestions and doubled the curry and added cayenne pepper. I didn't have the oyster sauce either time but didn't miss it. When sauteing the veggies I also added a little crushed red pepper for more kick! My husband went back for seconds.
Both my husband and I LOVED it. I did make a few changes though - skipped the shrimp, added chicken and slivered carrots and mushrooms. I also tripled the sauce but only doubled the rest. DEFINITELY will be in the regular rotation!
This was very tasty. Next time I might add a touch more curry powder but I followed the recipe exactly this time and found it quick and easy.
Pretty good! It could have used a bit more ginger and curry, which we will do next time, but we will definitely make again. Simple and delicious. You should note that we used deveined and peeled shrimp that was a bit tough, and that might have been the reason I couldn't give it 5 stars. Next time, we are putting the shrimp in towards the end to see if that helps. Definitely a keeper though. Thanks.
marinated shrimp for 1-2 hrs in sauce,increased curry powder 2 tsp, used large packaged of rice noodles. tuned out well.
I made this for dinner tonight and my hubby kept saying..boy this good! I thought so too and easy to prepare. I had fresh shrimp which I stir-fried first, then followed the recipe except had no oyster sauce so subbed Frank's Hot Sauce in same quantity. Will make this often!
This was very tasty. I served this for a couple friends and they asked for the recipe so I e-mailed it to them:). Thank you to those who submitted this. I served this with french bread and a salad on the side.
* Percent Daily Values are based on a 2,000 calorie diet.
Singapore Noodle Curry Shrimp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 231
** Calories from Fat: 68
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