What ingredients do I need for Singapore Noodles with Shrimp?

Singapore Noodles with Shrimp uses 18 ingredients. Check ingredient labels and cross-contact risk before cooking.

What dietary or allergen labels apply?

Recipe labels include: Dairy-free, Fish-free, Nut-free, Peanut-free, Contains eggs, Contains sesame, Contains shellfish, Contains soy. Always verify packaged ingredients against your personal dietary needs.

How long does this recipe take?

The listed total time is about 10 minutes. Follow the doneness cues in the instructions when timing varies by kitchen setup.

Can I scale the servings?

The recipe is listed for 4 servings. If you scale it, adjust ingredient quantities carefully and check texture and doneness.

What should I check before cooking?

Follow the recipe steps as written and verify ingredient labels, certifications, and cross-contact risk before making substitutions.

Singapore Noodles with Shrimp

Singapore Noodles with Shrimp | pashutFree

Instructions

Servings:4

1For 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.
2Make the sauce:.
3Add the sesame oil, soya sauce, and rice vinegar to a bowl and mix until evenly combined.
4Cook the rice noodles:.
5Bring 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; stop when they are tender but still have some bite (they will cook a little more once you add them to the frying pan).
6Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7Scramble the eggs:.
8In a small bowl whisk together the eggs. Heat the frying pan or Dutch oven over medium heat. Add 1 tablespoon of the peanut or rapeseed 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.
9Cook the vegetables:.
10Add 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.
11Add the remaining ingredients:.
12Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or rapeseed oil. When the oil is hot, add the ham, cabbage, spring onions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
13Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
14Add the noodles in batches:.
15Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
16Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
17Taste for seasoning and add more salt or soya sauce, if you like. Sprinkle with coriander leaves and serve.

Ingredients

2 tsp Sesame Seed Oil
2 tablespoons soya 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

Singapore Noodles with Shrimp

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Singapore Noodles with Shrimp

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דירוג ותגובות

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Instructions

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Nutrition

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Chef tips

Culinary reasoning