Singapore Noodles With Garlic Shrimp (GF, V & VG Options)
A delicious Cantonese style vermicelli noodle cooked with curry powder, vegetables, aromatics and a protein of your choice. Side note: This dish didn’t originate in Singapore, but is said to have been created in Hong Kong. Wherever its origins, Singapore noodles are quick and easy to prepare. This recipe offers an excellent way to use up little bits and pieces of vegetables.
Equipment
- Colander
- Wok or saute pan
Ingredients
- 5-6 oz rice noodles or a bundle
- 1/2 medium green bell pepper cut into cubes or strips
- 1/2 medium red bell pepper cut into cubes or strips
- 1/4 medium yellow bell pepper cut into cubes or strips
- 10-15 snow peas or sugar peas cut into 1/3’s stemmed, tough strings removed,
- 3/4 cups broccoli florets
- 1 medium carrot julienned
- ½ cup bean sprouts
- 2 large cabbage leaves nappa or green cut into bit size pieces
- 1/2 medium red onion sliced
- 3 green onions chopped set some of the tops aside for garnish
- 8-12 jumbo shrimp peel and deveined
- 4 large eggs beaten
- 1 tbsp curry powder or 2 tbsp of Wendy's Singapore Curry Mix
- 1/4 tsp mushroom seasoning
- 1/4 tsp sugar
- 1/2 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp garlic granules
- 1/4 tsp onion powder
- 1/4 tsp black or white pepper
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 4 dried chili pepper
- 2 tsp light soy sauce
- 1/4 tsp dark soy
- 1/2 tbsp sesame oil
- 1 tsp shaoxing wine
- 3-4 tbsp cooking oil
Instructions
- Mix curry, mushroom seasoning, garlic granules, onion powder, salt, pepper, sugar and turmeric and set aside. Wendy's Singapore Curry Mix
Marinade
- Add shaoxing wine to shrimp with a pinch of salt and pepper and set aside to marinade for 10 minutes.
Rice noodle prep
- Pour hot water over noodle and agitate. Leave in hot water for 2-3 minutes. Remove and drain in a sieve. Be sure to follow manufactures instructions and do not over cook your noodles.
Egg prep
- On medium to high heat, add 1 tbsp of oil to the wok. When oil is hot, add beaten eggs to make an extra-large omelet. Remove omelet from wok and cut into thin 1/4" ribbons. Set aside.
Cook Shrimp
- On medium high heat a little more oil to the wok. When oil is hot add the marinaded shrimp and cook until 95% almost done. Set aside.
Cooking the noodles
- Heat wok to medium high heat. Add a splash of oil to the wok and when hot sauté ginger for 30 seconds. Then add garlic and cook for 60 seconds. Add sliced onions with a generous pinch of salt and cook for 2 minutes. Add carrots, cabbage and bell peppers. Cook for 2-3 minutes. Remove all the vegetables from wok and set aside. Do not wash or rinse wok.
- On medium low heat, add 1 tbsp of oil to the wok and immediately add the curry powder mix; sauté for 2-3 minutes. The curry becomes darker in color and fragrant. Be careful not to burn it as this will make the curry bitter. If you burn it, wash your wok and start the blooming process of the curry mix again.
- Increase wok to medium heat, and add the cooked shrimp, vegetables and broccoli into the wok with the sautéed curry powder mix. Stir well to coat vegetables and shrimp, 30-60 seconds.
- To the vegetables in the wok add noodles, egg ribbons, bean sprouts if using, snow peas, light soy sauce, dark soy sauce and sesame oil. Cook for 2 minutes stirring well to incorporate all ingredients and finish cooking the shrimp. Each strand of the rice noodles must be coated with the curry mixture.
- Add green onions and toss. Serve immediately.
Notes
Dietary Lifestyles
This dish can be made to suit any dietary life style by adding the protein of your choice. If you are using chicken or poultry, meat – beef, pork, lamb etc., it must be fully cooked.
For Vegan and vegetarian options, remove eggs and animal protein. Gluten free option: ensure the soy sauce is wheat free. What Vegetables Should I Use?
You can use any vegetables that you have on hand. Be sure to julienne them. Why Sauté The Curry Powder?
Sautéing the curry powder for 2-3 minutes blooms or releases the flavor and essence of the spices, allowing them to marry and prevents a gritty texture from forming. If you burn it, wash your wok and start the blooming process of the curry mix again. Here’s the recipe of Wendy’s Singapore Curry Mix Why Cook The Shrimp Part Way?
Cooking the shrimp 95% of the way, prevents them from being over cooked and becoming rubbery when added back into the dish toward the end of the cooking time. Chili Time
You can make this as chili pepper hot as you want. Or without any pepper heat. This recipe doesn’t have chili peppers listed, but I used fresno and serrano chilies, along with a hot curry powder mix.
This dish can be made to suit any dietary life style by adding the protein of your choice. If you are using chicken or poultry, meat – beef, pork, lamb etc., it must be fully cooked.
For Vegan and vegetarian options, remove eggs and animal protein. Gluten free option: ensure the soy sauce is wheat free. What Vegetables Should I Use?
You can use any vegetables that you have on hand. Be sure to julienne them. Why Sauté The Curry Powder?
Sautéing the curry powder for 2-3 minutes blooms or releases the flavor and essence of the spices, allowing them to marry and prevents a gritty texture from forming. If you burn it, wash your wok and start the blooming process of the curry mix again. Here’s the recipe of Wendy’s Singapore Curry Mix Why Cook The Shrimp Part Way?
Cooking the shrimp 95% of the way, prevents them from being over cooked and becoming rubbery when added back into the dish toward the end of the cooking time. Chili Time
You can make this as chili pepper hot as you want. Or without any pepper heat. This recipe doesn’t have chili peppers listed, but I used fresno and serrano chilies, along with a hot curry powder mix.
Nutrition
Serving: 6ServingsCalories: 265kcalCarbohydrates: 31gProtein: 8gFat: 12gSaturated Fat: 2gCholesterol: 136mgSodium: 474mgPotassium: 233mgFiber: 2gSugar: 3gVitamin A: 2458IUVitamin C: 37mgCalcium: 53mgIron: 2mg
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