Ready in 30 minutes
An Asian rice noodle with lots of veggies and a little shrimp.
The package directions on the rice noodles should be followed for the noodles to be softened. Set aside after draining.
In a small bowl mix the curry powder with the Oyster sauce and broth and also set this aside.
Bring a large pot of salted water to a boil. Blanch the shrimp for only a minute and set aside.
In the same boiling water blanch for a minute or two the cabbage, carrot, celery, broccoli, red pepper and scallions. Set these veggies aside.
In a large wok or skillet, heat the oil until almost smoking. Cook the sliced onion for 2-3 minutes while stirring. Toss in the drained noodles and add the curry mixture. Stir fry for a minute or so to mix well. Add the veggies, shrimp and continue stirring another minute or two.
Serve while hot.
ClarkeWalker 1y agoI loved it, but I had to make a few changes since I was missing a few ingredients. I replaced canola oil with olive oil, regular curry powder with 3 tbsp of madras curry powder, and oyster sauce with fish sauce. I also didn't have any napa so i just ditched it altogether. It was still really good. I like the idea of blanching the shrimp and veggies. Great technique.
weckle 6y agoA great way to use up left over veggies. I made it this morning to take to work for lunch and also added slivered scrambled eggs, much like Chinese fried rice.
weckle 6y agoThis is good for a gluten free diet. This fun noodle may be totally vegetarian by eliminating the shrimp and using vegetable broth. Chicken may be substituted for the shrimp and any variety of veggies may be used. [I posted this recipe.]