This Chinese-American classic is known as ‘Singapore’ Noodles. It’s made up of stir-fried rice noodles called vermicelli. This dish is traditionally made with pork, chicken and shrimp, however I chose to omit the pork and chicken and just use shrimp. A vegetarian version with some tofu would be great as well. The vegetables in this dish can vary, but they mostly consist of peppers and bean sprouts. Have a bunch of vegetables in the fridge that you need to use up? Toss them in!
The signature ingredient in this recipe is curry powder. This fragrant spice is what gives the noodles it’s incredible flavour. Another spice used is turmeric, which is an ancient superfood. Turmeric is the ingredient found in curry powder, and it’s what gives it the bright yellow colour. Curcumin is the active ingredient in turmeric that offers all the health benefits, as it’s both an antioxidant and anti-inflammatory. The health benefits from turmeric are extensive, so it’s worth while to incorporate this super-spice into your diet more often.
This is a light and nutritious meal that’s easy to make and way better than take-out.
- 2 teaspoons mirin (rice wine)
- 1 teaspoon corn starch
- 2 teaspoon low-sodium soy sauce
- 1/2 cup chicken stock
- 10 ounces shrimp, peeled
- 1 package of dried vermicelli rice noodles
- 3 tablespoon vegetable oil
- 1 egg, beaten (optional)
- 2 green onion, chopped (more for garnish)
- 2 cloves garlic, chopped
- 3/4 cup carrots, sliced
- 1.5 cups bean sprouts
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- sea salt to taste
- 1 teaspoon curry powder
- 1 teaspoon turmeric powder
- In a small bowl, add mirin, corn starch, soy sauce and chicken stock. Stir well. Add shrimp to bowl, mix well and set aside.
- Blanch rice noodles in boiling water for 45 seconds. Remove from boiling water and place in a large bowl with cold water. Set aside.
- Heat wok on medium-high heat with 1 tablespoon oil. Add egg and scramble until done (1 minute), set aside in a separate plate/bowl.
- Add remaining oil (2 tablespoons). Fry onion and garlic until fragrant.
- Add shrimp, holding aside the marinade. Cook shrimp until they start to turn pink.
- Next add in the vegetables, sprouts and salt. Stir constantly for 2 minutes.
- Add curry and turmeric powder, stir and fry until fragrant.
- Pour in the marinade, and stir to combine well and cook for 1-2 minutes.
- Return the egg and rice noodles to the wok. Stir well to evenly coat the noodles.
- Serve immediately and garnish with green onion.