The Pioneer Woman Tasty Kitchen
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Shrimp Singapore Noodles

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

I call this my “make your own take out”. These Asian inspired curried noodles with shrimp are going to make you feel like you ordered in, but won’t hurt your wallet or your waistline. The entire meal was cooked with only 2 Tablespoons of canola oil. Plus it is loaded with low-fat shrimp and a bunch of veggies. Ready in 30 minutes or less, you’ll be eating and enjoying this meal before you know it.

Ingredients

  • 1 package Extra Thin Egg Noodles Or Rice Sticks (12oz)
  • 2 Tablespoons Canola Oil
  • 1 whole Medium Onion, Chopped
  • 1 bunch Scallions (white And Green Parts)
  • 1 whole Green Bell Pepper, Chopped
  • ½ whole Red Bell Pepper, Chopped (or Red Chilies)
  • 1 whole Serrano Or Green Chili Sliced
  • 2 Tablespoons Ginger, grated
  • 2 cloves Cloves Of Garlic Grated
  • 1 Tablespoon Vietnamese Curry Powder
  • 1 teaspoon Red Chili Flakes (or To Taste)
  • 1 pound Cleaned Raw Shrimp (frozen Is Fine)
  • 1 cup Frozen Green Peas
  • ¼ cups Soy Sauce
  • 2 Tablespoons Fish Sauce

Preparation

Notes on noodles:
Traditionally rice sticks are used for this dish. I decided to go with an extra thin egg noodle. You can also substitute thin spaghetti. Cook the pasta according to the package instructions. Be careful not to overcook the pasta (you want it just shy of al dente). These noodles cooked in boiling water for 4 minutes. I rinsed them with cold water after draining them to stop the cooking process. I also did not salt the noodles because I wanted them to absorb the soy sauce and fish sauce later.

Notes on the curry powder: The curry powder is the main flavoring to the dish so it is important to get the right kind. You cannot use any Indian type curry powder because it will not flavor the dish properly. I actually used a Vietnamese brand of curry powder because it delivered the right balance of spices. If you cannot buy Vietnamese curry powder, try Chinese. If that is not available try Madras curry powder.

Directions:
In a large wok or frying pan, heat 2 Tablespoons of canola oil over medium high heat. Add your chopped onions, scallion whites and peppers. Stir fry for 2-3 minutes.

Next add your ginger and garlic and stir fry for 1-2 minutes. I actually used 2 Tablespoons of my pre-made ginger-garlic paste. See my TastyKitchen recipe box for my Ginger Garlic Paste recipe.

Next add your curry powder and red chili flakes. I suggest you start with 1 Tablespoon of curry powder. Once the flavors bloom, taste and see if you think you need more. I added 2 Tablespoons total.

Next add your shrimp and frozen peas. Stir fry until the shrimp starts to pink up and become almost cooked through.

Next add your soy sauce and fish sauce. If you do not have fish sauce add more soy sauce. I personally like the combination of both flavors. Now the fish and soy sauce are the “salt” in your dish. So I suggest you season with them according to your taste. Also add some of the scallion greens here. Leave a few pieces for garnish.

Add your cooked noodles to the pan and toss with all the ingredients. Toss for a few minutes. Taste for seasoning and if everything is fine, your dish is done.

Enjoy. Garnish with remaining scallions greens.

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Profile photo of bloggininpa

bloggininpa on 12.15.2011

very good and easy to make! I gave it a 4 because I would like to see more veggies in it!

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