Shrimp Singapore Noodles
with Loads of Crisp Veggies
Cooking time
15 minutes
Servings
4
Calories
420 /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 surefire global success story right at home.
We will send you:
- 570g Shrimp (BAP-certified)
- 300g Shredded cabbage
- 100g Matchstick carrots
- 15ml Minced garlic
- 200g String peas (sugar snap peas or snow peas)
- 90ml Ponzu lime sauce
- 225g Rice noodles
- 24g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Shrimp, Soy, Wheat
You will need:
Large heatproof bowl
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
8 g
Saturated Fat
1 g
Sodium
1840 mg
Total Carb
62 g
Sugars
8 g
Protein
27 g
Fibre
4 g
Preparation
Sauté the carrots & cabbage
Bring a medium pot of salted water to a boil. 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 heatproof 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 that runs the length of 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.
