Report by Shinshins crews via Oluwakemisola
Ingredients
2/3 container chicken broth1 tablespoon clam sauce1 1/2 tablespoons soy sauce1 1/2 teaspoons white sugar3 tablespoons nut oil1 1/2 teaspoons curry powder1 clove garlic, minced
1 little red chime pepper, diced 1 little red onion, slashed 4 green onions, hacked into 1 inch pieces1 (12 ounce) bundle solidified cooked mixed drink shrimp1 1/2 mugs solidified child peas1/2 (8 ounce) bundle rice noodles, broken into 3 inch pieces and drenched
Prep
15 m
Cook
10 m
Prepared In
25 minute
Consolidate chicken stock, shellfish sauce, soy sauce and sugar in a little bowl, and put aside.
In a substantial skillet, warm the oil over medium-high warmth. Include curry powder, garlic, and ginger; panfry for 10 seconds. Include peppers, onions, and scallions; panfry for 3 to 5 minutes. Blend in chicken stock blend, and heat to the point of boiling over high warmth. Include shrimp and peas, and cook until hot. Include noodles, and cook until the point that dish is warmed completely. Serve quickly.
Nourishment Facts
Per Serving: 231 calories; 7.6 g fat; 25 g starches; 14.8 g protein; 110 mg cholesterol; 491 mg sodium
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