Name: Singapore-Style Noodles with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 ounces cellophane (mung bean) noodles; 2 tablespoons chicken broth; 3 tablespoons soy sauce; 2 teaspoons honey or agave nectar; 1/4 to 1/2 teaspoon sriracha (more or less to taste); 2 tablespoons vegetable oil; 3/4 lb large shrimp, peeled and deveined (tails left on); 4 cloves garlic, very finely chopped; 1 tablespoon fresh ginger, very finely chopped; 2 teaspoons curry powder; 1/2 red bell pepper, sliced into very thin strips; 1/2 yellow bell pepper, sliced into very thin strips; 4 cups cabbage, thinly sliced; 4 scallions, sliced; Freshly ground black pepper

Yum

Cellophane noodles are easy to prepare and are a perfect choice for our version of Singapore noodles – a fast, flavorful stir fry of shrimp, cabbage and sweet bell peppers seasoned with fresh ginger, garlic, sriracha and curry powder.

Singapore-Style Noodles with Shrimp

A fast and easy stir fry of cellophane noodles, shrimp, cabbage, sweet bell pepper, garlic, ginger and yellow curry powder.

Author: Lynne Webb
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings

Ingredients

6 ounces cellophane (mung bean) noodles
2 tablespoons chicken broth
3 tablespoons soy sauce
2 teaspoons honey or agave nectar
1/4 to 1/2 teaspoon sriracha (more or less to taste)
2 tablespoons vegetable oil
3/4 lb large shrimp, peeled and deveined (tails left on)
4 cloves garlic, very finely chopped
1 tablespoon fresh ginger, very finely chopped
2 teaspoons curry powder
1/2 red bell pepper, sliced into very thin strips
1/2 yellow bell pepper, sliced into very thin strips
4 cups cabbage, thinly sliced
4 scallions, sliced
Freshly ground black pepper

Instructions

Bring a large pot of water to a simmer, remove from the heat and add the cellophane noodles. Soak until the noodles are tender, about 7 to 12 minutes. Check them frequently so they don’t get mushy. Drain and set aside.
In a small bowl, combine the chicken broth, soy sauce, honey and sriracha. Set aside.
Heat the oil in a wok or large skillet over high heat. Add the shrimp and stir-fry until pink and opaque, 1-1/2 to 2 minutes. Using a slotted spatula, transfer to a plate and set aside.
Add the garlic, ginger and curry powder to the pan and stir fry until fragrant, 30 seconds.
Add the red and yellow pepper and stir fry for 1 minute. Add the cabbage and continue to stir fry for an additional 1-1/2 minutes, or until the cabbage is crisp-tender.
Return the shrimp to the pan along with the scallions and soy sauce mixture. Start adding the cellophane noodles, a handful at a time, tossing to combine each addition with the vegetables and sauce.
Season with freshly ground black pepper, transfer to individual plates and serve immediately.