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Curried Shrimp and Vegetable Stir Fry Recipe

Curried Shrimp and Vegetable Stir Fry recipe

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

1
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.
2
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.
3
In a small bowl, mix together the soy sauce, oyster sauce, and fish sauce.
4
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.
5
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.
6
Add the minced garlic, curry powder, and ground ginger to the wok. Stir-fry for another minute until fragrant.
7
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.
8
Stir in the spring onions and cook for an additional minute.
9
Serve the curried shrimp and vegetable stir fry hot, garnished with extra spring onions if desired.

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