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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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.