Singapore Noodles Recipe with Shrimp
Singapore noodles, with a few changes, is one of my family's favorite meals. Shrimp, edamame and tons of veggies & flavor!
Servings: 6 Servings
Calories: 273.6kcal
Ingredients
- 8 oz. pad Thai rice noodles (I used brown rice noodles)
- 1 lb. raw shrimp shells & tails removed
- 1 cup shelled edamame
- 2 teaspoon avocado oil
- 1 tablespoon minced ginger
- 3 garlic cloves minced
- 2 cups shredded red cabbage
- ½ large red bell pepper cut into thin strips
- 2 teaspoons curry powder
- 2 teaspoons fish sauce
- 1 ½ tablespoons soy sauce
Instructions
- Bring a large pot of water to a boil over high heat. Add the rice noodles according to package directions. One minute before the noodles finish cooking, add the shrimp and edamame to the water.
- Pour the noodles, shrimp and edamame into a colander and immediately run under cold water, using tongs to toss. Set aside.
- Heat the avocado oil in a large nonstick saucepan set over medium-high heat.
- Add the ginger and garlic, and cook for 1 minute.
- Add the cabbage and bell pepper, and cook until the vegetables are just tender, about 2 minutes.
- Reduce the heat to medium. Add the rice noodles, shrimp and edamame to the skillet. Sprinkle the curry powder over the noodles, along with the fish sauce and soy sauce.
- Toss to coat the noodles. Cook until the noodles are warm, about 2 minutes. Serve.
Notes
Weight Watchers Points: 5 (Blue - Freestyle SmartPoints), 6 (Green), 1 (Purple)
Nutrition
Serving: 1cup | Calories: 273.6kcal | Carbohydrates: 36.7g | Protein: 22.4g | Fat: 3.8g | Saturated Fat: 0.5g | Cholesterol: 114.8mg | Sodium: 524.8mg | Fiber: 2.2g | Sugar: 2.3g