The term “Singapore-style noodles” is quite flexible. It often refers to a combination of Chinese and Thai or Chinese and Indian cuisine in a single recipe.
Difficulty: Easy
Calories per Serving: 406.21 kcal
Servings: 3
Cooking Time: 20 minutes
Macronutrients (per serving):
Carbohydrates: 16.59 g
Protein: 9.67 g
Fat: 67.50 g
Ingredients (for 3 servings):
- 300 g (10.58 oz) rice vermicelli (funchoza)
- 200 g (7.05 oz) raw shrimp
- 2 eggs
- 150 g (5.29 oz) soybean sprouts or mung bean sprouts
- 1 sweet green pepper
- 1–2 tbsp red curry paste
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine or dry white wine
- Vegetable oil
Cooking Instructions:
Prepare the Shrimp:
Peel and devein the shrimp, leaving the tails intact. Make a shallow cut along the back and remove the dark intestinal vein.
Beat the eggs in a small bowl, leaving the yolks whole. Thinly slice the sweet pepper.
Sauté the Aromatics:
Heat vegetable oil in a wok over medium heat. Pour in the beaten eggs and cook for 30 seconds. Push them to the side.
Add the sweet pepper and sprouts to the wok. Sauté for 1 minute.
Add the shrimp and sauté for an additional 1 minute.
Add Flavor and Noodles:
Mix the red curry paste with light and dark soy sauces, rice wine, and 2 tbsp of water.
Pour the spicy mixture into the wok and stir vigorously with the eggs and vegetables for 1 minute.
Add the soaked and drained rice vermicelli to the wok. Cook over high heat, stirring vigorously, for 3 minutes.
Serve Immediately:
Serve the Singapore-style shrimp noodles immediately.
Enjoy your flavorful shrimp rice noodles! 🍤🍜🌶️
