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. 

WINE: GEWURZTRAMINER OR RIESLING

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.

RECIPE: SINGAPORE SHRIMP NOODLES

Serves: 2

Ingredients:

·         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

Directions:

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.