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.
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.
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!
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.
DELICIOUS! 100% for flavor, lost one star for the colour which could be improved if you use more curry.
* 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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