Singaporean Noodles
with shrimp and sauteed sugar snap peas

Name: Singaporean Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 12 oz Rice noodles ((sub angel hair pasta)); 1 lb Frozen shrimp, deveined & shelled; 1 Onions, sliced; 1 lb Carrots, sliced thinly; 3 stalks Celery, sliced thinly; 1 Tbsp Corn starch; 2 tsp + 2 tsp Cooking oil; 1 Tbsp Curry powder; 1/2 cup Chicken stock; 3 Tbsp Soy sauce, low-sodium; up to you Hot sauce (opt); 3/4 lb Sugar snap peas, trimmed; 2 tsp Oil, cooking

Active: 35 min Total: 35 min

Original

These noodles have just a hint of fragrant curry powder, making them an exotic treat. If you can't find thin rice noodles (also known as vermicelli) in your grocery story, feel free to substitute angel hair pasta for a just as delicious dish. Paleo eaters will use grated zucchini instead of noodles

Proteins

Shellfish

Cuisines

Asian - More SE Asia

Ingredients

Metric

Servings:

Singaporean Noodles:

Rice noodles - 12 oz ((sub angel hair pasta))
Frozen shrimp - 1 lb , deveined & shelled
Onions - 1 , sliced
Carrots - 1 lb , sliced thinly
Celery - 3 stalks , sliced thinly
Corn starch - 1 Tbsp
Cooking oil - 2 tsp + 2 tsp
Curry powder - 1 Tbsp
Chicken stock - 1/2 cup
Soy sauce, low-sodium - 3 Tbsp
Hot sauce (opt) - up to you

Simple Sauteed Sugar Snap Peas:

Sugar snap peas - 3/4 lb , trimmed
Oil, cooking - 2 tsp

Prep

Noodles – Prepare according to package instructions. Drain and toss with a bit of oil or water to keep from sticking
Shrimp – Defrost in a bowl of lukewarm water. Drain and dry with paper towels
Onions / Carrots / Celery / Sugar snap peas – Prep as directed

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Make

Toss shrimp with corn starch and some salt and pepper
Heat up a wok over medium-high heat. Add 2 tsp. (30 ml)oil and then shrimp to heated oil. Toss and sauté until pink on the outside. Remove from wok and set aside
Return wok to heat. Add 2 tsp. (30 ml) oil and then onions to heated oil with curry powder and some salt. Saute until softened, ~3 minutes. Add in carrots and celery with some salt, spaced about 3 minutes apart
Add noodles and shrimp after celery's cooked for ~3 minutes. Toss with chicken stock, soy sauce, and hot sauce. Cook for another 3 to 5 minutes. Season to taste with salt & pepper
Set noodles aside and return wok to heat one last time. Add in remaining 2 tsp. (10 ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy

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