Singapore Noodles
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
27 mins
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Servings
4
-
Calories
353 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Singapore Noodles
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A simple and delicious stir fry recipe for Singapore Noodles. The noodles are tossed together shrimp, vegetables and a flavorful curry blend to make this a complete meal!
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Ingredients
- 1 pound extra-large shrimp, peeled and deveined
- 2 teaspoons fish sauce, divided
- 3 tablespoons vegetable oil, divided
- 6 ounces dried rice vermicelli
- 2 to 3 thinly sliced garlic cloves
- 2 teaspoons low sodium soy sauce
- 2 teaspoons curry powder
- 1 teaspoon rice wine vinegar
- ½ teaspoon ground white pepper
- ½ small onion, halved and thinly sliced
- ½ orange bell pepper, seeded and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- 12 snow peas, stems and strings trimmed and removed
Instructions
- Place shrimp, 1 teaspoon fish sauce and 1 teaspoon oil into a mixing bowl and toss together. Cover and refrigerate for 10 minutes.
- Place rice vermicelli in a large bowl and completely cover with boiling water for 5 to 6 minutes. Drain completely and set aside.
- In a small mixing bowl combine remaining fish sauce, soy sauce, curry powder, vinegar, and white pepper and whisk together.
- Place a wok or large skillet over high heat. Once pan is hot, add 2 teaspoons oil followed by shrimp and 1 tablespoon sauce mixture and sauté for 2 to 3 minutes or until shrimp has barely cooked through. Transfer shrimp to large plate.
- Place pan back over high heat. Add an additional 1 tablespoon oil to the pan along with onion, peppers, snow peas, and garlic. Sauté for 3 to 4 minutes or until the vegetables just begin to caramelize and char at the ends. Transfer vegetables to plate with shrimp.
- Add skillet back over heat and add remaining oil, noodles and sauce. Toss together and sauté for 1 to 2 minutes.
- Add vegetables and shrimp back to pan, over noodles, and toss together. Cook for 1 to 2 minutes or until everything is evenly coated and shrimp has finished cooking through. Remove from heat and serve.
Notes
- Variations:
- To prep ahead:
- To freeze ahead and reheat:
- Sugar snap peas can be swapped in for snow peas.
- Broccoli florets can be added to the dish for more body.
- Other proteins that are typical to Singapore noodles are scrambled eggs, cubes of tofu, cubes of ham, and char siu pork.
- Combine all sauce ingredients together, store in an airtight container in the refrigerator for up to 1 week.
- Soak noodles in hot water, cool completely and store in an airtight container for up to 5 days.
- Slice/prep vegetables and store in an airtight container, in the refrigerator for up to 3 days.
- Shrimp should be prepped the day of cooking.
- Prep all ingredients as described above then individually package in airtight, resealable freezer bags and freeze for up to 3 months.
- When ready to use, thaw sauce completely.
- Soak noodles in hot water until thawed and pliable.
- Thaw raw shrimp and marinate in fish sauce.
- Vegetables can be stir-fried frozen (just add a couple minutes to the cooking time).
Nutrition Information
Show Details
Serving
1serving
Calories
353kcal
(18%)
Carbohydrates
40g
(13%)
Protein
26g
(52%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
286mg
(95%)
Sodium
1280mg
(53%)
Potassium
202mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
964IU
(19%)
Vitamin C
46mg
(51%)
Calcium
183mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 286mg | 95% |
| Sodium | 1280mg | 53% |
| Potassium | 202mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 46mg | 51% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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