Singapore Noodle Curry Shrimp

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

⅔ cup chicken broth

1 tablespoon oyster sauce

1 ½ tablespoons soy sauce

1 ½ teaspoons white sugar

3 tablespoons peanut oil

1 ½ 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 ½ cups frozen baby peas

½ (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; set aside.

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.

Nutrition

• Calories: 231 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 111 mg
• Sodium: 491 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 15 g