Singapore-Style Noodles with Shrimp

 

Ingredients

Yield: 4 servings

Chefs Note: T = tablespoon  t= teaspoon

3/4 pound large shrimp, peeled and deveined (leave tails on)

6 ounces cellophane noodles

2 T chicken broth

3 T soy sauce ( low sodium)

2 t honey

1/4 - 1/2 t sriracha

2 T vegetable oil

4 cloves garlic minced

1 T fresh ginger, minced

2 t curry powder

1/2 red bell pepper, sliced very thin strips

1/2 yellow bell pepper, sliced very thin strips

(Chefs Note: you can also use One whole red or yellow pepper instead of 1/2)

4 cups cabbage, thinly sliced

4 scallions, sliced

Freshly ground  black pepper

Method

-Bring a large pot of water to a simmer, remove from the heat and add the cellophane noodles. Soak until the noodles are tender - 7 to 12 minutes 

-In a small bowl, combine the chicken broth, soy sauce, honey and sriracha; set aside

-Heat the oil in a wok or large skillet over high heat; add the shrimp and stir fry until pink and opaque. With a slotted spatula, transfer to a plate and set aside

-Add the garlic, ginger and curry powder to the pan and stir fry until fragrant, 30 seconds.

-Add the red and yellow peppers and stir fry for 1 minute; add the cabbage and continue to stir fry for about 1 1/2 minuets, until the cabbage is crisp tender.

-Return the shrimp to the pan with the scallions, and soy sauce mixture; add the noodles a little at a time, tossing to combine each addition with the vegetables, shrimp and sauce.

-Serve with freshly ground black pepper.

Enjoy

Chef Ed