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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (197g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 110.6mg||34 %|
|Sodium 607.9mg||21 %|
|Potassium 339.7mg||9 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 4.8g|
|Protein 13.9g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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