Shrimp Singapore Noodles
with Loads of Crisp Veggies
Cooking time
15 minutes
Servings
4
Calories
410 /serving
Singapore noodles—actually a Hong Kong invention—are an irresistible combo of curried rice noodles stir-fried with meat and veg. Fast and flavourful, their appeal is universal. Tossing in shrimp, carrots and string peas is a global success story right at home.
We will send you:
- 570g Shrimp (BAP-certified)
- 100g Nantes carrots
- 100g String peas (sugar snap peas or snow peas)
- 2 Garlic cloves
- 300g Shredded cabbage
- 90ml Ponzu lime sauce
- 225g Rice noodles
- 24g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Shrimp • Soy • Sulphites • Wheat
You will need:
Grater
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
7 g
Saturated Fat
1 g
Sodium
1820 mg
Total Carb
58 g
Sugars
7 g
Protein
26 g
Fibre
4 g
Preparation
Sauté the carrots & cabbage
- Bring a medium pot of salted water to a boil.
- Grate the carrots.
- Roughly chop the garlic.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the carrots, cabbage and S&P. Sauté, 3 to 4 min., until softened.
- Transfer to a bowl and reserve the pan.
Boil the noodles
- Meanwhile, in a large bowl, combine the noodles and boiling water; stir gently to separate.
- Let sit for 3 to 5 min. until al dente.
- Drain, rinse under cold water and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the stem ends of the string peas; pull off the tough string along each pod.
- Pat the shrimp dry (remove the shells from the tails if desired). In a medium bowl, toss with a drizzle of oil, the spices (start with ½) and S&P.
Cook the shrimp & string peas
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the shrimp and string peas.
- Cook, stirring often, 2 to 4 min., until the shrimp* are opaque and cooked through and the string peas are crisp-tender.
Combine the noodles
- To the pan, add the cabbage, carrots, noodles and ponzu. Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
