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Curry noodles with shrimp and vegetables in a light gray stone bowl.
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4.80 from 5 votes

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Pasta
Cuisine: Asian
Keyword: Rice Noodles, Singapore Noodles
Servings: 6 Servings
Calories: 273.6kcal



  • 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.


Weight Watchers Points: 5 (Blue - Freestyle SmartPoints), 6 (Green), 1 (Purple)


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