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Curried Shrimp and Vegetable Stir Fry Recipe

Name: Curried Shrimp and Vegetable Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Rice Vermicelli Noodles; 1 Yellow Onion; 1 Green Bell Pepper; 1 Carrot; 100 g Snow Peas; 3 Spring Onions; 3 Cloves of Garlic; 1 Tbsp Curry Powder; 1 Tbsp Soy Sauce; 1 Tbsp Oyster Sauce; 200 g Shrimp, peeled and deveined; 1 Tbsp Sesame Oil; 1 Tbsp Vegetable Oil; 1 Tbsp Fish Sauce; 1/2 Tsp Ground Ginger

Stashcook

This dish is a yummy mix of shrimp, noodles, and veggies with a curry twist. It's like a rainbow in a bowl, with lots of colors and flavors. You cook it all in one big pan, and it's ready in less than 30 minutes!

Ingredients

200 g Rice Vermicelli Noodles

1 Yellow Onion

1 Green Bell Pepper

1 Carrot

100 g Snow Peas

3 Spring Onions

3 Cloves of Garlic

1 Tbsp Curry Powder

1 Tbsp Soy Sauce

1 Tbsp Oyster Sauce

200 g Shrimp, peeled and deveined

1 Tbsp Sesame Oil

1 Tbsp Vegetable Oil

1 Tbsp Fish Sauce

1/2 Tsp Ground Ginger

Method

Fill a large bowl with boiling water and soak the rice vermicelli noodles for 2 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.

Prepare the vegetables by slicing the yellow onion, green bell pepper, carrot, and snow peas into thin strips. Chop the spring onions and mince the garlic.

In a small bowl, mix together the soy sauce, oyster sauce, and fish sauce.

Heat the vegetable oil and sesame oil in a wok or large frying pan over high heat. Add the shrimp and stir-fry until they turn pink, about 2-3 minutes. Remove the shrimp and set aside.

In the same wok, add the yellow onion, green bell pepper, carrot, and snow peas. Stir-fry for about 3 minutes until the vegetables start to soften.

Add the minced garlic, curry powder, and ground ginger to the wok. Stir-fry for another minute until fragrant.

Return the shrimp to the wok and add the cooked noodles. Pour the sauce mixture over the noodles and toss everything together to combine well.

Stir in the spring onions and cook for an additional minute.

Serve the curried shrimp and vegetable stir fry hot, garnished with extra spring onions if desired.

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