Curried Singapore Rice Noodles with Shrimps
|Thai rice noodles||8 4⁄5 Ounce (1 Package, Thin Variety, International Foods)|
|Curry powder||1 Tablespoon (Mccormick Gourmet Collection Hot Madras)|
|Oyster sauce||1⁄4 Cup (4 tbs) (International Foods)|
|Thai stock||1⁄4 Cup (4 tbs) (Culinary Stock, Food You Feel Good About)|
|Raw shrimp||16 Ounce, peeled and deveined (1 Package, 41-50 Ct, Food You Feel Good About)|
|Cut asian slaw||12 Ounce, cleaned (1 Pkg, Food You Feel Good About)|
|Green onions||1 Cup (16 tbs), cut into thin strips 2-2.5 inches long|
|Vegetable oil||5 Teaspoon, divided (Wegmans)|
|Egg||1 Large (Wegmans)|
|Onion||1⁄2 Large, peeled, thinly sliced (About 1 Cup)|
1. Bring large pot of water to boil on HIGH. Remove from heat; immerse noodles in water 2 min. Transfer noodles with slotted spoon to large bowl. Return water to stovetop Drain noodles and rinse in cold water. Cover with plastic wrap and set aside.
2. Combine curry powder, oyster sauce, and stock in small bowl; set aside.
3. Blanch shrimp 30 seconds in reserved pot of boiling water. Add slaw and green onion; blanch 5 seconds. Drain well; set aside.
4. Drizzle 2 tsp oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add egg; cook, scrambling it, just until set. Set aside. Wipe out pan with paper towel.
5. Drizzle remaining Tbsp oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. Add onion slices; cook, stirring, about 2 min.
6. Add noodles and curry powder/stock mixture to pan. Stir fry about 1 min. Add shrimp, vegetables, and egg. Stir fry 1 min.
Calories 336 Calories from Fat 103
% Daily Value*
Total Fat 11 g17.7%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 225.4 mg75.1%
Sodium 663.4 mg27.6%
Total Carbohydrates 30 g9.8%
Dietary Fiber 3.8 g15.2%
Sugars 4.5 g
Protein 28 g56.8%
Vitamin A 42.8% Vitamin C 41.6%
Calcium 12.4% Iron 26.6%
*Based on a 2000 Calorie diet