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Singaporean Noodles
with shrimp and sauteed sugar snap peas

Active: 35 min Total: 35 min
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


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


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

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  1. Toss shrimp with corn starch and some salt and pepper
  2. 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
  3. 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
  4. 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
  5. 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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