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  • 6servings
  • 10minutes
  • 231calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, C, E, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup chicken broth

  2. 1 tablespoon oyster sauce

  3. 1 1/2 tablespoons soy sauce

  4. 1 1/2 teaspoons white sugar

  5. 3 tablespoons peanut oil

  6. 1 1/2 teaspoons curry powder

  7. 1 clove garlic, minced

  8. 1 teaspoon minced fresh ginger root

  9. 1 small red bell pepper, diced

  10. 1 small red onion, chopped

  11. 4 green onions, chopped into 1 inch pieces

  12. 1 (12 ounce) package frozen cooked cocktail shrimp

  13. 1 1/2 cups frozen baby peas

  14. 1/2 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Instructions Jump to Ingredients ↑

  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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