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.
- 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
- Toss shrimp with 1 tbsp oil, 1 tsp curry and a pinch or red pepper flakes. Season with salt an pepper.
- Arrange shrimp on a baking dish and bake at 400 for 5-7 minutes or until cooked through.
- 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.
- Add the shitakes and broccoli cook another 2-3 minutes until tender.
- Add the remaining tablespoon of oil, the noodles, and sprinkle the curry powder, fish sauce and red pepper flakes over the top.
- Toss well, making sure all of the noodles become yellow.Add the shrimp. Cook until heated through. Garnish with cilantro.
Katie Cavuto MS RD