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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

Ingredients

Servings:
4
Metric
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
  • Cooking oil - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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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Make

  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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (29)
Gluten-free (1)
No ratings yet.
Paleo (0)
Vegetarian (7)

16 reviews

Made with baked tofu.

By: Melissa
Posted: May 21, 2018
Diet: Vegetarian
0 Helpful

So good! I would eat this every night! Yum! I'm sure you could add other veggies too. I used tofu instead of seitan.

By: Ebony
Posted: Apr 03, 2015
Diet: Vegetarian
0 Helpful

I really wanted to love this, because I love the Singapore Noodles from restaurants. It didn't live up. Okay, but not a favorite.

By: Victoria
Posted: Nov 27, 2014
Diet: Original
0 Helpful

This was delightful! The spice level was perfect with homemade curry powder and a generous squirt of Sriracha. It was tough to fit everything in our pan at the final stage, but we succeeded with some slo-mo "tossing" of the shrimp and noodles. Made more than 4 servings even though we used about 3/4's of the noodles, carrots, and onion called for in the recipe.

By: Sundi
Posted: Oct 01, 2014
Diet: Original
0 Helpful

Great! Don't think I'll use the wok next time, though... corn starch burned on pretty bad.

By: Marabeth
Posted: Sep 20, 2014
Diet: Original
0 Helpful

Be sure to slice the carrots and celery thinly so they aren't crunchy.

By: Cate
Posted: Aug 14, 2014
Diet: Gluten-free
0 Helpful