Indo-Chinese Noodles with Shrimp

Seeing this meal ready on the stove for the first time gave me a chuckle. Amina vehemently professes her distaste for Chinese food, yet produces what is very obviously a Chinese dish. Just last week, she even made chicken fried rice. I just rolled my eyes as I served myself a bowl of that deliciousness!

A dish such as Indo-Chinese Noodles with Shrimp, coming from a Fare East home cook is not really bizarre though, as the region is a major melting pot. Just like North America, many different ethnic groups settled in the region. With them, they brought their culture, religion, and their food, but sometimes they left their language behind. You'll encounter many Chinese individuals that do not speak a word of Chinese, but are happy to carry on a conversation with you in Hindu. The Far East is an interesting place to be!

Feel free to sub the protein for any other that you enjoy more (chicken, pork, or beef). Vegetarian is good too! You can also use whatever type of noodles you prefer. I love rice noodles, so that is what I make it with. Amina's original recipe calls for thin spaghetti. I hope you enjoy this recipe as much as I do! 

Indo-Chinese Noodles with Shrimp
t = teaspoons; T = Tablespoons

1 T vegetable oil

1 bunch green onions, chopped

2” fresh ginger, chopped

6 cloves garlic, chopped

½ bell pepper, chopped

¼ t black pepper

¼ t turmeric

1 t vegetable curry

1 chicken stock cube

1# shrimp, peeled & deveined, tails off, cut in half

½ white cabbage

4 T shredded carrot

16 oz thin spaghetti or rice noodles, cooked to package directions

Boil noodles per package directions. Heat oil. Add green onion. Sauté for a few mins. Add garlic, ginger, bell pepper, all spices, chicken stock, and shrimp. Stir. Cook on high for a 5-7 minutes or until shrimp is cooked. Add cabbage and carrot and cook for 3-4 minutes. Stir, add cooked noodles and stir to combine. Cover. Remove from heat and let stand for 4-5 mins. Stir and serve.