RECIPES OF SINGAPORE

Ingredients

2/3 cup

1 tbsp

1 1/2 tbsp

1 1/2 tbsp

3 tbsp

1 1/2 tsp

1 clove

1 tsp

1 small

1 small

4

1 package

1 1/2 cups

1/2 package

Chicken broth

Oyster sauce

Soy sauce

White sugar

Peanut oil

Curry powder

Garlic (minced)

Fresh ginger root (minced)

Red bell pepper (diced)

Red onion (chopped)

Green onions (chopped into 1 inch pieces)

Frozen cooked cocktail shrimp (12 ounce)

Frozen baby peas

Rice noodles (broken into 3 inch pieces and soaked) (8 ounce)

1. Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl and set aside
2. In a large skillet, heat the oil over medium-high heat
3. Add curry powder, garlic and ginger and stir-fry for 10 seconds
4. Add peppers, onions and scallions and stir-fry for 3 to 5 minutes
5. Stir in chicken stock mixture, and bring to boil over high heat
6. Add shrimp and peas and cook until hot
7. Add noodles and cook until dish is heated thoroughly
8. Serve immediately