Name: Singapore Curry Noodles
Prep time: 25 min
Total time: 25 min
Yield: 4 servings, 1-1/4 cups (300 mL) each
Ingredients: 220 g thin rice noodles , uncooked; 2 tsp. oil; 3 shallot s, finely chopped; 1 lb. (450 g) uncooked deveined peeled medium shrimp; 1 red pepper , cut into thin strips; 4 cloves garlic , minced; 2 Tbsp. red curry paste; 1 Tbsp. minced gingerroot; 1/3 cup <i>Kraft</i> Asian Sesame Dressing; 1 Tbsp. reduced-sodium soy sauce; 3 green onions , chopped

Make It

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Cook noodles in large pan of boiling water 3 min. or until desired doneness; drain.
Meanwhile, heat oil in large deep skillet or wok on medium-high heat. Add shallots; stir-fry 5 min. or until softened. Add shrimp, peppers, garlic, curry paste and ginger; stir-fry 3 to 4 min. or until shrimp turn pink. Remove from heat.
Add dressing, soy sauce, onions and noodles; mix lightly.

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Special Extra

Add 1 cup fresh bean sprouts to skillet along with the dressing, soy sauce, green onions and drained noodles.

Substitute

Substitute 2 tsp. red curry powder or plain curry powder for the curry paste. If you use plain curry powder, the flavour of the finished dish will be much milder.

Food Facts

Look for rice noodles, also called rice stick noodles, in Asian markets or in the Asian foods section of your grocery store.

Servings

4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
AMOUNT PER SERVING
Calories	450

% Daily Value
Total fat	11g
Saturated fat	1.5g
Cholesterol	170mg
Sodium	920mg
Carbohydrate	60g
Dietary fibre	3g
Sugars	8g
Protein	25g

Vitamin A	30 %DV
Vitamin C	80 %DV
Calcium	10 %DV
Iron	25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Singapore Curry Noodles

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