Shrimp Singapore Noodles

• 1 package Extra Thin Egg Noodles Or Rice Sticks (12oz)
• 2 Tablespoons Canola Oil
• 1 whole Medium Onion, Chopped
• 1 bunch Scallions (white And Green Parts)
• 1 whole Green Bell Pepper, Chopped
• 1/2 whole Red Bell Pepper, Chopped (or Red Chilies)
• 1 whole Serrano Or Green Chili Sliced
• 2 Tablespoons Ginger, grated
• 2 cloves Cloves Of Garlic Grated
• 1 Tablespoon Vietnamese Curry Powder
• 1 teaspoon Red Chili Flakes (or To Taste)
• 1 pound Cleaned Raw Shrimp (frozen Is Fine)
• 1 cup Frozen Green Peas
• 1/4 cups Soy Sauce
• 2 Tablespoons Fish Sauce

1. Notes on noodles: Traditionally rice sticks are used for this dish.
2. I decided to go with an extra thin egg noodle.
3. You can also substitute thin spaghetti.
4. Cook the pasta according to the package instructions.
5. Be careful not to overcook the pasta (you want it just shy of al dente).
6. These noodles cooked in boiling water for 4 minutes.
7. I rinsed them with cold water after draining them to stop the cooking process.
8. I also did not salt the noodles because I wanted them to absorb the soy sauce and fish sauce later.
9. Notes on the curry powder: The curry powder is the main flavoring to the dish so it is important to get the right kind.
10. You cannot use any Indian type curry powder because it will not flavor the dish properly.
11. I actually used a Vietnamese brand of curry powder because it delivered the right balance of spices.
12. If you cannot buy Vietnamese curry powder, try Chinese.
13. If that is not available try Madras curry powder.
14. Directions: In a large wok or frying pan, heat 2 Tablespoons of canola oil over medium high heat.
15. Add your chopped onions, scallion whites and peppers.
16. Stir fry for 2-3 minutes.
17. Next add your ginger and garlic and stir fry for 1-2 minutes.
18. I actually used 2 Tablespoons of my pre-made ginger-garlic paste.
19. See my TastyKitchen recipe box for my Ginger Garlic Paste recipe.
20. Next add your curry powder and red chili flakes.
21. I suggest you start with 1 Tablespoon of curry powder.
22. Once the flavors bloom, taste and see if you think you need more.
23. I added 2 Tablespoons total.
24. Next add your shrimp and frozen peas.
25. Stir fry until the shrimp starts to pink up and become almost cooked through.
26. Next add your soy sauce and fish sauce.
27. If you do not have fish sauce add more soy sauce.
28. I personally like the combination of both flavors.
29. Now the fish and soy sauce are the salt in your dish.
30. So I suggest you season with them according to your taste.
31. Also add some of the scallion greens here.
32. Leave a few pieces for garnish.
33. Add your cooked noodles to the pan and toss with all the ingredients.
34. Toss for a few minutes.
35. Taste for seasoning and if everything is fine, your dish is done.
36. Enjoy.
37. Garnish with remaining scallions greens.

egg noodles, canola oil, onion, scallions, green bell pepper, red bell pepper, serrano, ginger, garlic, curry, red chili flakes, shrimp, soy sauce, fish sauce

Taken from tastykitchen.com/recipes/main-courses/shrimp-singapore-noodles/ (may not work)