This American-Style Singapore Noodles recipe combines the traditional flavors of Singaporean cuisine with a touch of American influence. Made with a mix of colorful vegetables, tender shrimp, and savory spices, this dish is sure to become a new favorite in your meal rotation. Perfect for a quick weeknight dinner or a special weekend meal.
Ingredients
- 8 oz rice vermicelli noodles
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup snap peas
- 1 lb shrimp, peeled and deveined
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon curry powder
- 1 teaspoon chili paste
- Salt and pepper to taste
- Green onions, chopped, for garnish
- Lime wedges, for serving
Directions
- Soak the rice noodles in a large bowl of hot water until softened, about 10 minutes. Drain and set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add the onion and garlic, and cook until fragrant.
- Add the bell pepper, carrot, broccoli, and snap peas to the skillet. Cook until vegetables are tender-crisp.
- Push vegetables to the side of the skillet and add the shrimp. Cook until pink and opaque.
- Push shrimp and vegetables to the side and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
- Add the drained noodles to the skillet along with soy sauce, curry powder, and chili paste. Toss everything together to combine.
- Season with salt and pepper to taste. Cook for an additional 2-3 minutes until noodles are heated through.
- Serve hot, garnished with chopped green onions and a squeeze of lime juice.
