Singapore Noodles with Chicken & Shrimp

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 cups; about 11 oz) contains 350 calories, 36 g carbohydrate, (3 g fiber), 26 g protein, 11 g fat, (2 g saturated fat), 170 mg cholesterol, and 570 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 350
  • Servings: 6
  • Active Time: 40 minutes
  • Total Time to Make: 40 minutes
Singapore Noodles with Chicken & Shrimp

Ingredients

Directions

  1. Place rice noodles in large bowl; cover with water. Soak 20 min. Drain; cover with paper towel. 
     
  2. Add chicken and shrimp to large pot of boiling, salted water; blanch 2 min. Reduce heat to simmer; stir gently. Drain; set aside. 
      
  3. Add 1 Tbsp canola oil to stir-fry pan on HIGH; heat until oil faintly smokes. Add noodles; cook, stirring, about 3 min. Remove noodles; set aside.
     
  4. Add 1 Tbsp canola oil to pan on HIGH. Add egg; spread evenly on bottom of pan with spatula to form crepe. Cook 30 seconds. Fold over; remove from pan. Set aside.
     
  5. Add remaining canola oil to pan; heat until oil faintly smokes. Add ginger, garlic, peppers, onions, and curry powder; cook, stirring, 30 sec. Add chicken, shrimp, Asian slaw, and noodles; cook, stirring, 30 sec. Add broth, soy sauce, snow peas, and green onion strips; cook, stirring, 30 sec. Add chili oil, ponzu, and lime juice; toss to combine.
     
  6. Transfer to serving dish. Cut egg crepe in thin strips; add to noodle mixture. Garnish with chopped green onions.

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