My younger son usually avoids any food that might be considered “spicy” but he loves this dish. I think it’s the rice noodles that get him! It’s shown here with the wide pad Thai noodles, but the very thin rice noodles cook in about a minute and work equally well.
Singapore Noodles with Shrimp
1 TBL rice wine vinegar
2 TBL curry powder
1/8 tsp turmeric
2 TBL soy sauce
1/2 cup oyster sauce
2 TBL sweet chili sauce
2 TBL ketchup
Shrimp and Vegetables:
2 TBL olive oil
1 cup shredded cabbage
1/2 cup onion, chopped
1 cup baby carrots
1 TBL minced garlic
1 cup bean sprouts
1/2 lb cooked shrimp
1/2 cup dry roasted peanuts
1/2 lb. rice noodles
1 tsp sesame oil
2 TBL fresh cilantro
First, make the sauce. Mix all sauce ingredients and set aside.
Boil water for rice noodles and cover the pot until needed.
Heat olive oil in a heavy skillet. Add onions and cook 2 minutes. Add carrots and shredded cabbage and cook until cabbage wilts. Add garlic and bean sprouts.
When vegetables begin to get tender, stir in sauce and shrimp. Add rice noodles to pot and cook as directed on package.
When noodles are cooked, drain and rinse in cold water. Stir in sesame oil and sprinkle with cilantro.
Serve vegetables and shrimp on a bed of noodles. Sprinkle chopped peanuts over the top and squeeze 1/4 lime over the dish before eating.
Nutrition information for this recipe does not include rice noodles, which vary by brand. Check the label on the package and add to the totals shown here:
This is a Meatless Friday featured recipe! Check it out at CatholicMom.com!
copyright 2014 Barb Szyszkiewicz