Singapore Noodle Curry Shrimp

• 2/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons white sugar
• 3 tablespoons peanut oil
• 1 1/2 teaspoons curry powder
• 1 clove garlic, minced
• 1 teaspoon minced fresh ginger root
• 1 small red bell pepper, diced
• 1 small red onion, chopped
• 4 green onions, chopped into 1 inch pieces
• 1 (12 ounce) package frozen cooked cocktail shrimp
• 1 1/2 cups frozen baby peas
• 1/2 (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

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. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

chicken broth, oyster sauce, soy sauce, white sugar, peanut oil, curry powder, clove garlic, fresh ginger root, red bell pepper, red onion, green onions, shrimp, frozen baby peas, rice noodles

Taken from www.allrecipes.com/recipe/42674/singapore-noodle-curry-shrimp/ (may not work)