Singapore Noodles with Shrimp and Garlic

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Buffer this pageEmail this to someoneShare on LinkedIn

Singapore noodles 3-11Prep 20 mins.   Cook 10 mins.   Eat 30 mins.

One of my favorite dishes from our Quick One-Dish Meals Cooking Class was the Singapore Noodles with Shrimp and Garlic.  Yum!  I can’t wait to try these again.  This recipe came to me from Martha Rose Shulman’s book, Ready When You Are.  

Natalie, Lisa and Jason show off their Singapore Noodle dish

Natalie, Lisa and Jason show off their Singapore Noodle dish

I adapted it for the class and here is the recipe for you to try.  It’s very important when making this dish to get your Mise en Place (have all your ingredients prepped before you begin cooking).

Print This Recipe 

Singapore Noodles with Shrimp and Garlic

About 1 pound rice noodles, called rice sticks (linguine width)
3 Tbs canola oil
4 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
1 serrano chile, seeded and minced
2 Tbs Thai fish sauce
2  Tbs soy sauce
4 tsp curry powder
4 scallions or Green Onions, cut in 1/2 inch lengths
1 cup bean sprouts
2 eggs, beaten
1/2 cup chicken stock
2 Tbs fresh cilantro chopped
Sriracha sauce (optional, to taste)

1. Soak the rice noodles in hot water for 20 minutes or more. Drain noodles prior to beginnning recipe and set aside.  While noodles are soaking, prep all ingredients.  In small bowl, combine fish sauce, soy sauce and curry powder.

2. Heat a wok or large skillet over medium heat and add 2 Tbs of oil and the garlic.  Stir fry the garlic for 15 seconds or until fragrant.  Then add the shrimp and the chili and cook until shrimp turn pink, about 2 minutes. Remove shrimp to another bowl.  Add the fish sauce mixture to the pan with the noodles. Stir-fry for a minute and remove to the bowl with the shrimp.  Add 1 Tbs oil, the scallions, and the bean sprouts and stir-fry for a minute. Remove to noodle-shrimp bowl.

3. Add the eggs to the skillet and stir until lightly scrambled, then add the previously cooked ingredients back into the pan and toss.  Add the stock, stir together, cover and simmer for 1 minute.  Remove from the heat, taste and add salt if desired.  Transfer to a platter, sprinkle the cilantro and serve with lime wedges and optional Sriracha sauce.

Servings: 6  464 calories per serving

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Leave a Reply