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–+ servings

Singapore Noodles

Asian, Indian, Cross culture Noodle dish filled with fresh veggies and super tasty
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Chinese, Indian
Calories: 442
Ingredients Method Nutrition Notes

Ingredients
  

Sauce
  • 2 tbsp Toasted Sesame Oil
  • 2 tbsp Soy Sauce Low Sodium
  • 2 tbsp Rice Vinegar Seasoned
Noodles
  • 2 tbsp Ginger Peeled, minced finely or grated
  • 3 tbsp neutral oil
  • 1 clove Garlic Peeled, minced
  • 1 large Jalapeno Pepper seeded, diced
  • 1 ea Large Carrots Peeled, Shaved, diced
  • 1/2 large Onion Peeled, thin sliced
  • 6 ea Green Onions washed, cut to 1/2 " lengths
  • 1 ea Bell Pepper Seeded, cut to 1" strips
  • 2 tbsp Curry Powder
  • 12 oz Shrimp peeled, deveined
  • 4 oz Mushrooms Washed, sliced
  • 1 cup Sugar Snap Peas Washed, split
  • 2 tbsp Cilantro leaves Or Parsley, Chopped
  • 6-8 oz Rice Stick Noodles
  • 2 ea Eggs Large
  • Salt To taste

Method
 

Sauce
  1. Mix all in small glass bowl, set aside
Noodles
  1. Prepare noodles as per package instruction, (some will say soak, some will say cook)
  2. One may want to cut the noodles into smaller sections
Assembly
  1. In a large skillet over medium heat, scramble eggs to produce soft curds, set aside and cover
  2. Re oil the pan and add ginger, garlic, carrots and onion. Saute on medium heat until they start to soften. (2-3 Minutes)
  3. Add scallions, green pepper, and curry powder. Saute on medium heat to soften, 1-2 minutes
  4. Add the shrimp, 1 tbsp of sauce and saute until cooked through 3-4 minutes.
  5. Return the eggs, 1/2 the sauce and 1/2 the noodles, snap peas, toss to reheat and coat, (~ 2 minutes)
  6. Add remaining noodles and sauce, toss to reheat and coat, (~ 2 minutes)

Nutrition

Calories: 442kcalCarbohydrates: 43gProtein: 22gFat: 20gSaturated Fat: 2gCholesterol: 216mgSodium: 1248mgPotassium: 327mgFiber: 3gSugar: 3gVitamin A: 404IUVitamin C: 26mgCalcium: 160mgIron: 4mg

Notes

I'll garnish this with the diced herbage.
Pass some additional soy, and or Sambol along on the side.
I've found tossing the rice noodles with sesame oil, or neutral oil after cooking help prevent sticky / gummy noodles.
As with all things Asian, stir fry, or just in the kitchen, Misen Place is key.  Do your prep first.

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