Singapore Rice Noodle with Shrimp

We have been serving this at our family restaurant for many years. It’s not your typical stir fried noodle. It has a lot of fresh vegetable and is a great source of protein. And the curry spice is what makes this a weekly staple in our house.

There are so many ways you can make modifications. Feel free to adjust the veggies to your liking, adding more vegetables will bump up the fiber and antioxidant profile. Or if you don’t like shrimp, try tofu or chicken!

Ingredients:

Serves 2

For the Noodles:

• 7 oz (200g) thin rice vermicelli noodles

• 1/2 lb (225g) shrimp, peeled and deveined

• 2 eggs, lightly beaten

• 1/2 small onion, thinly sliced

• 2 cups cabbage, thinly sliced

• 1 carrot, julienned

• 2 scallions, chopped

• 2 cloves garlic, minced

• 1 tbsp ginger, minced

• 1 small chili, sliced (optional, for heat)

• 1 cup cilantro, chopped

• 3 tbsp oil (vegetable or peanut)

For the Sauce:

• 2 tbsp curry powder

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1/2 tsp sugar

• 1/4 cup chicken or vegetable broth

Instructions

1. Soak the Noodles – Place rice noodles in a bowl of warm water for about 5 minutes until they soften. Drain and set aside. Other option is to follow package instructions.

2. Prepare the Sauce – In a small bowl, mix the curry powder, soy sauce, oyster sauce, sesame oil, sugar, and broth. Stir well.

3. Cook the Eggs – Heat 1 tbsp of oil in a large wok or pan over medium heat. Pour in the beaten eggs and scramble until just set. Remove and set aside.

4. Stir-Fry the Shrimp – Add another tbsp of oil to the pan, increase heat to high, and cook the shrimp for about 1-2 minutes per side until pink. Remove and set aside.

5. Sauté the Aromatics – Add the remaining oil to the pan. Stir-fry the garlic, ginger, onion, scallions and chili (if using) until fragrant, about 30 seconds.

6. Add the Veggies & Noodles – Toss in the cabbage, carrot, and noodles. Pour the sauce over and stir everything together, making sure the noodles absorb the flavor.

7. Finish & Serve – Return the eggs and shrimp to the pan. Toss well, add cilantro, and stir-fry for another minute. Serve hot!

   Macronutrient Profile (Per Serving, Serves 2)

   • Calories: 510 kcal

   • Protein: 38g

   • Carbohydrates: 60g

   • Fat: 16g

   Macronutrient Breakdown (Total for Recipe)

   • Calories: 1,020 kcal

   • Protein: 76g

   • Carbohydrates: 120g

   • Fat: 32g

   Micronutrient Profile (Per Serving, Serves 2)

   Vitamins:

   • Vitamin A: 80% DV (from carrots, scallions, and eggs)

   • Vitamin C: 50% DV (from cabbage, chili, and cilantro)

   • Vitamin D: 10% DV (from eggs)

   • Vitamin B12: 40% DV (from shrimp)

   • Folate (B9): 25% DV (from cabbage and cilantro)

   Minerals:

   • Calcium: 15% DV (from shrimp and sesame oil)

   • Iron: 20% DV (from shrimp, eggs, and curry powder)

   • Magnesium: 12% DV (from shrimp and vegetables)

   • Potassium: 20% DV (from shrimp, cabbage, and carrots)

   • Sodium: 45% DV (varies based on soy sauce and oyster sauce)

   Other Nutrients:

   • Omega-3 Fatty Acids: 0.7g (from shrimp and eggs)

   • Antioxidants: Present in garlic, ginger, curry powder, and cilantro

   • Fiber: 6g (from vegetables and rice noodles)