Name: Singapore Noodle Curry Shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Chicken broth - ⅔ cup; Oyster sauce - 1 tablespoon; Soy sauce - 1 ½ tablespoons; White sugar - 1 ½ teaspoons; Peanut oil - 3 tablespoons; Curry powder - 1 ½ teaspoons; Garlic, minced - 1 clove; Minced fresh ginger root - 1 teaspoon; Red bell pepper, diced - 1 small; Red onion, chopped - 1 small; Green onions, chopped into 1 inch pieces - 4; Frozen cooked cocktail shrimp - 1 (12 ounce) package; Frozen baby peas - 1 ½ cups; Rice noodles, broken into 3 inch pieces and soaked - ½ (8 ounce) package

Ingredients for - Singapore Noodle Curry Shrimp

1. Chicken broth ⅔ cup

2. Oyster sauce 1 tablespoon

3. Soy sauce 1 ½ tablespoons

4. White sugar 1 ½ teaspoons

5. Peanut oil 3 tablespoons

6. Curry powder 1 ½ teaspoons

7. Garlic, minced 1 clove

8. Minced fresh ginger root 1 teaspoon

9. Red bell pepper, diced 1 small

10. Red onion, chopped 1 small

11. Green onions, chopped into 1 inch pieces 4

12. Frozen cooked cocktail shrimp 1 (12 ounce) package

13. Frozen baby peas 1 ½ cups

14. Rice noodles, broken into 3 inch pieces and soaked ½ (8 ounce) package

How to cook deliciously - Singapore Noodle Curry Shrimp

1 . Stage

Combine chicken broth, oyster sauce, soy sauce, and sugar in a small bowl; set aside.

2 . Stage

In a large skillet, heat 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 broth mixture and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until the dish is heated thoroughly. Serve immediately.