Singapore Noodle Curry Shrimp

Singapore Noodle Curry Shrimp

36

"One skillet, and it's dinner!"

Ingredients

25 m {{adjustedServings}} servings 231 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

36
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was a very nice dish. I don't usually rate a recipe unless I've followed it exact, but the few changes I made didn't change the integrity of dish at all. Instead of the cocktail shrimp I st...

Both my husband and I LOVED it. I did make a few changes though - skipped the shrimp, added chicken and slivered carrots and mushrooms. I also tripled the sauce but only doubled the rest. DEFINI...

This was very tasty. Next time I might add a touch more curry powder but I followed the recipe exactly this time and found it quick and easy.