Ingredients
6
6 servings
- •0.66666668653488 cup chicken broth
- •1 tablespoon oyster sauce
- •1.5 tablespoons soy sauce
- •1.5 teaspoons white sugar
- •3 tablespoons peanut oil
- •1.5 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
- •1.5 cups frozen baby peas
- •0.5 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked
Instructions
- Combine chicken broth, oyster sauce, soy sauce, and sugar in a small bowl; set aside.
- In a large skillet, heat 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 broth mixture and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until the dish is heated thoroughly. Serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 231
- Carbohydrate: 25g
- Fat: 8g
- Fiber: 3g
- Protein: 15g
- Sugar: 4g
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