Singapore Noodle Curry Shrimp

Singapore Noodle Curry Shrimp

This Singapore noodle shrimp curry is a vibrant, flavorful dish that’s perfect for a delightful dinner, all made conveniently in one skillet. Combining the delicate textures of tender shrimp with the aromatic spices and rich curry sauce, this meal promises a taste explosion with every bite.

The noodles soak up the creamy curry, infusing each strand with a harmonious blend of coconut milk, ginger, garlic, and a hint of chili for just the right amount of heat. Perfect for busy weeknights or when you’re craving something exotic yet comforting, this Singapore noodle shrimp curry brings the best of Southeast Asian cuisine right to your table with minimal fuss and maximum flavor.

Singapore Noodle Curry Shrimp

This Singapore noodle shrimp curry is made in one skillet for a delicious dinner!

Nutrition Facts (Per Serving):

Calories: 231

Total Fat: 8g

Saturated Fat: 1g

Cholesterol: 111mg

Sodium: 491mg

Total Carbohydrate: 25g

Dietary Fiber: 3g

Total Sugars: 4g

Protein: 15g

Vitamin C: 27mg

Calcium: 48mg

Iron: 3mg

Potassium: 195mg

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings 6

Calories 231 kcal

Equipment

• Large skillet
• Small bowl for sauce mixture
• Spoon or spatula for stir-frying
• Serving plates or bowls

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

Instructions

 

• Prepare the Sauce: Combine chicken broth, oyster sauce, soy sauce, and sugar in a small bowl; set aside.
• Stir-fry Aromatics: In a large skillet, heat oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds.
• Cook Vegetables: Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes.
• Combine Ingredients: Stir in chicken broth mixture and bring to a boil over high heat. Add shrimp and peas, and cook until hot.
• Add Noodles: Add noodles, and cook until the dish is heated thoroughly.
• Serve: Serve immediately.

Notes

• For a spicier version, add a pinch of chili flakes.
• You can substitute shrimp with chicken or tofu if preferred.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.