Singapore Noodles
User Reviews
5
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Prep Time
10 mins
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Cook Time
17 mins
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Total Time
27 mins
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Servings
4
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Calories
353 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Asian
Singapore Noodles
Description
This Singapore Noodles recipe starts by marinating shrimp with fish sauce and oil, then soaking rice vermicelli in boiling water until tender. A sauce is prepared by mixing fish sauce, soy sauce, curry powder, rice wine vinegar, and white pepper, which imparts characteristic flavor. Cooking involves separately sautéing shrimp briefly until almost done, followed by vegetables including onion, bell peppers, garlic, and snow peas until they show slight caramelization.
The noodles and sauce are then stir-fried together, incorporating the cooked shrimp and vegetables to blend all components. The curry powder lends a mild spice and warm aroma, while the mix of fresh vegetables provides a crisp texture offsetting the softness of the noodles and shrimp. The fish sauce and soy sauce contribute depth and saltiness without overwhelming.
This dish serves well as a satisfying main course that showcases the subtle curry spice fused with seafood and fresh garden vegetables. It can be adapted by swapping snow peas with sugar snap peas or adding broccoli and other proteins like tofu or shredded cooked chicken. The preparation method ensures the noodles remain pliable and ingredients retain their distinct textures.
Ingredients
- 1 pound Shrimp extra-large, peeled and deveined
- 2 teaspoons fish sauce divided
- 3 tablespoons vegetable oil divided
- 6 ounces dried rice vermicelli
- 2 to 3 garlic thinly sliced, cloves
- 2 teaspoons soy sauce low sodium
- 2 teaspoons curry powder
- 1 teaspoon rice wine vinegar
- ½ teaspoon ground white pepper
- ½ onion small, halved and thinly sliced
- ½ bell pepper orange, seeded and thinly sliced
- ½ bell pepper red, 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
- Snow peas can be substituted with sugar snap peas for variation in texture.
- Broccoli florets may be added to increase vegetable content and body.
- Alternate proteins like scrambled eggs, tofu, ham cubes, or char siu pork can be added to suit preference.
- Prepare the sauce ahead and store refrigerated for up to one week.
- Soaked noodles can be refrigerated in an airtight container for up to five days before use.
- Vegetables can be prepped and kept sealed in the refrigerator for up to three days.
- Shrimp should be prepared fresh on the day of cooking for best quality.
- For freezing, assemble ingredients in sealed bags and store up to three months, then thaw completely before cooking. Frozen vegetables can be stir-fried directly, adding cooking time as needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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