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Singapore Noodle Curry Shrimp

Singapore Noodle Curry Shrimp

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Martorella

One skillet, and it's dinner!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

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. 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.
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Reviews

EAKE
14
1/17/2005

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 stirfried large shrimp in with the peppers, onions and scallions and instead of the noodles I served everything over rice. My family enjoyed this dish very much. I will surely be making this again.

PERSEPHONE
12
12/1/2004

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. DEFINITELY will be in the regular rotation!

Chicken
9
12/2/2010

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.