Curried Rice Noodles with Shrimp

Curried Rice Noodles with Shrimp

A great noodle dish if you like curry. Very similar to the Singapore Curry rice noodles which is a Southeast Asian favorite.

  • 1 package of Annie Chun’s Maifun Rice Noodles
  • 1 TBSP sesame oil
  • 2 TBSP vegetable or canola oil (divided)
  • 1/2 lb raw shrimp, shelled and deveined
  • 2 scallions, finely chopped
  • 1 cup fresh shiitake mushrooms, finely sliced (can substitute with white or brown buttom mushrooms)
  • 1 cup celery, thinly sliced diagonally
  • 1 1/2 TBSP curry powder
  • 3 TBSP Annie Chun’s Teriyaki Sauce
  • 1 TBSP rice cooking wine
  • 1 cup chicken broth
  • 1 TBSP cornstarch
  • 2 TBSP water


  1. Cook noodles as directed, drain well then toss with sesame oil and set aside.
  2. In stir-fry pan or wok, heat one tablespoon of oil over medium-high heat.
  3. Add shrimp and cook until slightly opaque then stir in scallions; remove from pan and set aside.
  4. Heat remaining tablespoon of oil in pan and add mushrooms and celery and stir-fry just until tender.
  5. Mix in curry powder until curry is fragrant.
  6. Combine Annie Chun’s Teriyaki Sauce and cooking wine; add to stir-fry mixture and blend well.
  7. Then, add chicken broth and bring to a boil.
  8. Mix cornstarch with two tablespoons of water then mix into stir fry mixture.
  9. Add cooked shrimp and noodles and mix until noodles are well coated with sauce.
  10. Serve immediately.
Serves 2-3