Singapore Noodle Curry Shrimp
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cup
Chicken Broth1 tbsp
Oyster Sauce1.5 tbsps
Soy Sauce1.5 tsps
White Sugar3 tbsps
Peanut Oil1.5 tsps
Curry Powder1 clove
Garlic (minced)1 small
Red Bell Pepper (diced)1 small
Red Onion (chopped)1.5 cups
Baby Peas (frozen)Directions:
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
3
Add curry powder, garlic, and ginger; stir-fry for 10 seconds
4
Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes
5
Stir in chicken stock mixture, and bring to a boil over high heat
6
Add shrimp and peas, and cook until hot
7
Add noodles, and cook until dish is heated thoroughly
8
Serve immediately