Singapore Noodle Curry Shrimp
This Singapore noodle shrimp curry is made in one skillet for a delicious dinner!
Servings: 6
Ingredients
- ⅔ cup chicken broth
- 1 Tbsp oyster sauce
- 1½ Tbsp soy sauce
- 1½ tsp white sugar
- 3 Tbsp peanut oil
- 1½ tsp curry powder
- 1 clove garlic minced
- 1 tsp minced fresh ginger root
- 1 small red bell pepper diced
- 1 small red onion chopped
- 4 green onions chopped into 1 inch pieces
- 1 (12oz) pkg frozen cooked cocktail shrimp
- 1½ cups frozen baby peas
- ½ (8oz) pkg rice noodles broken into 3 inch pieces and soaked
Instructions
- 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.