Total Time
Prep 45 mins
Cook 15 mins

Ingredients Nutrition


  2. Boil noodles until cooked but still firm- 3 minutes.
  3. Drain and rinse with cold water, then refrigerate.
  4. Thaw shrimp and cut off tails.
  5. Beat eggs and stir fry/scramble.
  6. Set aside.
  7. Blanch bean sprouts, water chestnuts and corn.
  8. Set aside.
  9. Slice onion and set aside.
  10. Mix sauce ingredients in bowl and set aside.
  11. STIR FRY.
  12. Add 2 tbsp peanut oil to hot wok.
  13. When oil begins to smoke, toss in garlic, ginger, shrimp& blanched vegetables.
  14. Stir-fry on high heat for 2 minutes.
  15. Add sauce and continue cooking about three minutes.
  16. Remove to holding bowl.
  17. Rinse wok and return to high heat.
  18. When it is dry, reduce heat to medium and add remaining peanut oil.
  19. Heat oil to moderate (don`t let it smoke).
  20. Add curry powder, stirring to mix with oil.
  21. Cook curry powder for about 30 seconds, making sure it doesn't burn.
  22. Add noodles and toss to coat and heat them.
  23. Add vegetables and toss together.
  24. Turn heat down to low.
  25. Slice tomatoes.
  26. Add eggs and tomatoes and shrimp and mix together.
Most Helpful

5 5

A very good noodle dish! Clearly explained, well laid out and and easy to follow. Lacking bean sprouts and not really liking water chestnuts, I omitted them, but did dice a green pepper and use that instead. Other than that, this recipe was followed to the letter, and gave us a wonderfully spicy stir-fried noodle dish, chock-full of goodness, I think the chilli oil in particular is a good addition here. I made this for DH and I, which gave us enough left for lunch today ..... Just as good!!! Thanks Rhonda, we really enjoyed this! Made for My 3 Chefs, November 09