{Nourish} Singapore Noodles

As a clean food fanatic I have been having a tough time indulging in Chinese food take-out but man, I love it.  My solution?  Make it at home.  I love Singapore noodles, a curried noodle dish, so I cleaned it up for all of you to enjoy.  Made with rice noodles, I loaded up on the vegetables in the gluten free dish.  You can add some grilled chicken, shrimp or even pork (traditionally used) or simply whip up an egg or add a bit of organic tofu to round it out.

 

 

 

 

Singapore Noodles

  • 8 ounces dried rice vermicelli, soaked in hot water until tender (per package instructions), strain
  • 12large (16-20 ct) shrimp, peeled and deveined
  • 3 tablespoons vegetable oil
  • 1 tsp grated ginger
  • 1 tsp grated garlic
  • 1 small onion, cut into thin slices
  • 1 red bell pepper, sliced thinly
  • 1 cup shitake mushrooms, sliced
  • 2 cups broccoli florets
  • 1/2 cup fresh shelled green peas, or frozen peas, thawed
  • 3 teaspoons Indian curry powder, divided
  • pinch red pepper flakes
  • 1  tablespoons fish sauce
  • 2 tablespoons fresh cilantro or scallions, chopped

Preparation

  1. Toss shrimp with 1 tbsp oil, 1 tsp curry and a pinch or red pepper flakes.  Season with salt an pepper.
  2. Arrange shrimp on a baking dish and bake at 400 for 5-7 minutes or until cooked through.
  3. Heat 1 tablespoons of the oil in a large skillet or wok over high heat. Stir-fry the garlic, ginger, onion and pepper for 2-3 minutes.
  4. Add the shitakes and broccoli cook another 2-3 minutes until tender.
  5. Add the remaining tablespoon of oil, the noodles,  and sprinkle the curry powder, fish sauce and red pepper flakes over the top.
  6. Toss well, making sure all of the noodles become yellow.Add the shrimp.  Cook until heated through.  Garnish with cilantro.

Katie Cavuto MS RD

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