Singapore Noodles (25 Minutes)

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Singapore noodles (also know as Singapore Mei Fun) is a flavorful and vibrant stir-fried noodle dish that hails from Singaporean cuisine.

This dish features thin rice noodles, stir-fried with a combination of succulent shrimp, savory Canadian bacon strips, crunchy red pepper and carrots, and fragrant scallions.

The noodles are seasoned with a blend of aromatic spices, including curry powder, giving the dish its distinctive taste. Let’s begin!

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 ounces rice vermicelli noodles
  • 8 ounces shrimp, peeled and deveined
  • 4 ounces Canadian bacon, cut into thin strips
  • 1 red pepper, thinly sliced
  • 2 carrots, julienned
  • 4 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon curry powder
  • 1/2 teaspoon chili flakes (optional)
  • Salt and pepper to taste

Instructions

  1. Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Add the Canadian bacon strips to the skillet and stir-fry for 2-3 minutes until they start to turn slightly crispy.
  4. Add the shrimp, red pepper, and carrots to the skillet. Stir-fry for another 2-3 minutes until the shrimp are cooked through and the vegetables are slightly tender.
  5. Push the ingredients to one side of the skillet and add the cooked rice vermicelli noodles to the empty space. Sprinkle the curry powder, soy sauce, and chili flakes (if using) over the noodles. Toss everything together until well combined and the noodles are evenly coated with the spices and sauce.
  6. Stir in the sliced scallions and season with salt and pepper to taste. Continue to cook for an additional 1-2 minutes to allow the flavors to meld together.
  7. Remove from heat and serve the Singapore Mei Fun hot, garnished with additional scallions if desired.

Notes

Ensure that the rice vermicelli noodles are cooked just until they are al dente, as they will continue to cook when stir-fried. You can customize the recipe by incorporating other vegetables such as bean sprouts or snow peas. For an extra burst of freshness, squeeze a bit of lime juice over the dish before serving. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 10g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 120mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Homemade Unsweetened Iced Tea

Begin by choosing a quality black, green, or herbal tea – your preference will set the tone. Bring a pot of fresh water to a gentle boil and steep your tea bags or loose leaves, letting the tea brew a bit stronger than if you were making it hot, as it will mellow when chilled. Once you’ve achieved that deep, aromatic infusion, remove the tea and let it cool to room temperature. Transfer your tea to a pitcher and pop it into the fridge to cool down and intensify the flavors. When serving, fill a glass with ice cubes, pour over the chilled tea, and maybe add a slice of lemon or sprig of mint for a touch of flair.

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