|Singapore Noodles with Shrimp|
1/2 lb. thin spaghetti or rice noodles
1 & 1/2 Tbls. olive oil
1 & 1/2 Tbls. pure sesame oil
3 large cloves garlic, minced
1 medium sized onion, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
1 cup petite peas
1 lb. medium shrimp, peeled and deveined
1 cup bean sprouts
3 Tbls. yellow curry powder
1/4 cup low sodium chicken broth
8 ozs. Stir Fry Sauce from recipe below
DIRECTIONS FOR SINGAPORE NOODLES:
Prepare the Stir Fry Sauce recipe below and set aside 8 oz.
Cook spaghetti or rice noodles according to package directions and set aside.
In a large deep skillet, heat olive oil and sesame oil on medium/high.
When oils are hot, stir in garlic, onion, carrots and celery.
Keep stirring and cooking for about 1 minute.
Lower heat to medium/low and stir in the curry powder and chicken broth.
Cover and let simmer for 3 minutes.
Then add in shrimp and bean sprouts, stirring and cooking until shrimp turns white.
Now add in 8 ozs. of the Stir Fry sauce and mix well.
Then add in the spaghetti or rice noodles. Stir to combine.
Serve warm. Serves 4
Recipe adapted from Allrecipes.com
All Purpose Stir Fry Sauce Ingredients:
2/3 cup lite soy sauce
1/2 cup low sodium chicken broth
1/3 cup rice wine vinegar
4 Tbls. white sugar
1 Tbls. pure sesame oil
1/4 tsp. black pepper
3 Tbls. cornstarch
1/2 cup water
DIRECTIONS FOR SAUCE:
In a medium saucepan over medium heat, combine first 6 ingredients.
Stir and bring to a boil.
In a separate small bowl combine the cornstarch and water, mix well.
Reduce heat to medium/low and add in the cornstarch mixture.
Simmer while stirring until mixture thickens slightly, them remove from heat and set aside 8 oz. of this sauce to use in the Singapore Noodle recipe. Save the remaining sauce in a sealed container in the fridge for use whenever you want to add more flavor to any Asian recipes. Can last for about 2 months in the fridge.
Recipe adapted from Food.com