Spicy Little Devils – Singapore Rice Noodles

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.

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