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Singapore Noodle Curry Shrimp

By: Martorella

"One skillet, and it's dinner!"

Rate/Review | Read Reviews (29)

1,030 Saves

What to Drink?
	Riesling
	Filthy Martini
	Cherry Limeade I

Prep Time:
15 Min

Cook Time:
10 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.