Singapore-Style Noodles

One of my favorite noodle dishes is definitely Singapore noodles. The origin of this dish isn’t quite known, but the name roughly reflects the Indian-Chinese combination of curry and rice noodles like the cultural fusion in Singapore. The bright yellow color comes from turmeric, which is a warm spice found in curry powder. It has anti-inflammatory, antimicrobial, and antibacterial properties, and many studies have proven its various other health benefits. Besides, it adds such good flavor to dishes such as this! I loaded this recipe with vegetables and shrimp, making it a well-rounded dish full of micronutrients and protein.

Singapore-Style Noodles
Prep Time: 30 mins
Cook Time: 25 mins
Yield: 4 servings

Ingredients

• 6 oz dry rice vermicelli noodles
• 8 oz shrimp, shell removed
• 2 eggs, beaten
• 1 bell pepper, julienned
• 1 medium carrot, julienned
• ½ Napa cabbage, julienned
• ½ white onion, thinly sliced
• 1 green chili, thinly sliced
• 2 cloves garlic
• 2 tbsp Shaoxing cooking wine
• 3 tbsp soy sauce
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 2 tsp cooking oil, separated
• Optional: sliced green onion, chopped cilantro
  
  

Directions

1. Soak and/or cook noodles al dente according to packaging.
2. Heat 1 tsp oil in a wok over medium heat. Add beaten egg and swirl around pan, scrambling them until just set. Remove into a separate bowl and set aside.
3. Add remaining oil to wok and add shrimp. Add cooking wine and cook shrimp until opaque for 2-3 minutes. Remove from wok and set aside.
4. Add bell pepper, carrot, cabbage, onion, chili, and garlic to the pan with more oil if necessary. Sauté for 3-5 minutes until vegetables soften before adding soy sauce, garam masala, and turmeric. Stir to evenly coat all vegetables.
5. Drain noodles and rinse in cold water before adding to the wok. Toss to evenly coat noodles in the sauce before adding back the eggs and shrimp. Cook for 2 minutes or until everything is heated through.
6. Remove from heat and top with green onion and cilantro.  

Per serving: 400 calories: 52.2 g carbs; 8.2 g fat; 28.4 g protein