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Friday, December 7, 2012

Singapore Shrimp Noodles

I love when I can throw together a dinner that is healthy, easy and very tasty. I didn't have rice noodles and the angel hair worked great. I also think this would well with chicken instead of shrimp. If you want more heat, you can add sriracha to individual plates or into the broth-soy sauce-sugar mixture. 


As most of you know, I am pregnant. Therefore I did not have any wine with this dinner. However, I would recommend a semi-dry Gewurztraminer or Riesling with this dish.


Serves: 2


·         6  oz of skinny rice noodles or angel hair
·         1/2 cup  chicken broth 
·         3 tablespoons soy sauce
·         1 teaspoon brown sugar 
·         3  tsp peanut oil, divided
·         1 large egg, lightly beaten 
·         1 red bell pepper cut into strips 
·         1 tablespoon  fresh ginger, minced or grated
·         ¼ or ½ teaspoon crushed red pepper 
·         4  garlic cloves, minced 
·         1 tablespoon curry powder
·         8 ounces shrimp, peeled and deveined (or sliced chicken thighs)
·         1/2 cup green onions, sliced


1.      Cook noodles according to package directions, Drain.
2.      Combine broth and brown sugar. Stir until sugar dissolves. Add soy sauce. Set aside.
3.      Heat 1 tsp oil in a large nonstick skillet over medium-high heat.
4.      Add egg; stir-fry 1 minute or until soft-scrambled, stirring constantly.
5.      Remove from pan.
6.      Heat the remaining 2 teaspoons oil in pan over medium-high heat.
7.      Add bell pepper strips, ginger, crushed red pepper, and garlic; stir-fry for 2-3 minutes.
8.       Add curry powder and shrimp; stir-fry 3 minutes. (If you substitute chicken you will need to cook for a few minutes longer).
9.      Stir in noodles, broth mixture, and egg; cook 1 minute or until thoroughly heated.
10.  Sprinkle with green onions.
11.  Serve.

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