Asian 40 min

Singapore Noodles with Shrimp

Name: Singapore Noodles with Shrimp
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 tsp Sesame Seed Oil; 2 tablespoons Soy Sauce; 2 tablespoons Seasoned Rice Vinegar; 6 oz Vermicelli Rice Noodles; 2 large Egg; 2 tblsp Ground Ginger; 1 clove finely chopped Garlic; 2 Carrots; 1 sliced Jalapeno; 1/2 Onion; 1/2 tsp Salt; 4 oz Ham; 1/2 Napa Cabbage; 4 Scallions; 1/2 Red Pepper; 2 tsp Curry Powder; 1/2 lb Shrimp; 2 tablespoons Cilantro Leaves

seafoodhealthy

Ingredientsfor 2

550

Cal

30g

Protein

70g

Carbs

15g

Fat

12 tsp Sesame Seed Oil
22 tablespoons Soy Sauce
32 tablespoons Seasoned Rice Vinegar
46 oz Vermicelli Rice Noodles
52 large Egg
62 tblsp Ground Ginger
71 clove finely chopped Garlic
82 Carrots
91 sliced Jalapeno
101/2 Onion
111/2 tsp Salt
124 oz Ham
131/2 Napa Cabbage
144 Scallions
151/2 Red Pepper
162 tsp Curry Powder
171/2 lb Shrimp
182 tablespoons Cilantro Leaves

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Instructions

1
For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
2
Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
3
Cook the rice noodles: Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
4
Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
5
Scramble the eggs: In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
6
Cook the vegetables: Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
7
Add the remaining ingredients: Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
8
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
9
Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
10
Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
11
Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.