Beef Prawn And Chicken Curried Noodles Recipes

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BEEF , PRAWN AND CHICKEN CURRIED NOODLES



Beef , Prawn and Chicken Curried Noodles image

Make and share this Beef , Prawn and Chicken Curried Noodles recipe from Food.com.

Provided by Brian Holley

Categories     Curries

Time 28m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb finely sliced beef
1/2 lb prawns, cooked and shelled
1 cup cooked chicken
2 tablespoons curry powder
4 ounces butter
1 tablespoon celery, chopped
1 onion, chopped
2 cups carrots, chopped
1 cup cabbage, shredded
1/2 teaspoon black pepper
1 garlic clove, crushed and chopped
1 lb noodles, cooked
1 cup chicken stock
1/2 teaspoon salt

Steps:

  • Mix together the beef, prawns and chicken with the curry powder.
  • Melt the butter in a large pan, and fry the mixture over medium heat for 5 minutes.
  • Stir, cover, and cook for 5 minutes.
  • Add the vegetables, garlic and pepper, cook for 3 minutes.
  • Add the stock and noodles, stir well to blend everything together, season with salt and cook for another 5 minutes.
  • Serve with a green crisp salad.

Nutrition Facts : Calories 1580.3, Fat 112.8, SaturatedFat 50.3, Cholesterol 368.6, Sodium 1031.3, Carbohydrate 95.9, Fiber 7.6, Sugar 8, Protein 45.3

SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

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