Singapore Noodle Curry Shrimp

Ingredients

• 1.5 cups baby peas frozen
• 0.7 cup chicken broth 
• 1.5 teaspoons curry powder 
• 1 teaspoon ginger root fresh minced
• 1 clove garlic minced
• 4  green onions chopped
• 1 tablespoon oyster sauce 
• 3 tablespoons vegetable oil; peanut oil preferred 
• 1 small bell pepper diced red
• 1 small onion red chopped
• 8 ounce rice noodles 
• 12 ounce cocktail shrimp frozen cooked
• 1.5 tablespoons soya sauce 
• 1.5 teaspoons sugar white

Equipment

• bowl
• frying pan

Directions

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; stir-fry for 10 seconds.
4. 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.
5. Add shrimp and peas, and cook until hot.
6. Add noodles, and cook until dish is heated thoroughly.
7. Serve immediately.