Singapore Rice Noodles
2/3 cup chicken broth
1 tbsp (càs) oyster sauce
1 1/2 tbsp (càs) soy sauce
1 1/2 tsp (càc) white sugar
3 tbsp (càs) peanut oil
1 1/2 tsp (càc) curry powder
1 clove garlic
1 tsp (càc) minced fresh ginger root
1 red bell pepper
1 small red onion
4 green onions
1 (12 ounce) package frozen cooked cocktail shrimp
1 1/2 cups frozen baby peas
8 ounce (200 g) package rice noodles, broken into 3 inch pieces and soaked
Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
In a large skillet, heat the oil over medium-high heat. Add curry powder, crushed garlic, and crushed ginger; stir-fry for 10 seconds.
Add chopped 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.