Singapore Noodles with 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) contains 350 calories, 46 g carbohydrate, (2 g fiber), 26 g protein, 7 g fat, (1 g saturated fat), 200 mg cholesterol, 280 mg omega-3 fats, and 530 mg sodium.
  • Calories per Serving: 350
  • Servings: 4
Singapore Noodles with Shrimp


You'll Need

Stir-fry pan


  1. Bring large pot of water to boil on HIGH. Remove from heat; immerse noodles in water 2 min. Transfer noodles with slotted spoon to large bowl. Return water to stovetop.  Drain noodles and rinse in cold water. Cover with plastic wrap and set aside.
  2. Combine curry powder, oyster sauce, and stock in small bowl; set aside.
  3. Blanch shrimp 30 seconds in reserved pot of boiling water. Add slaw and green onion; blanch 5 seconds. Drain well; set aside.
  4. Drizzle 2 tsp oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add egg; cook, scrambling it, just until set. Set aside. Wipe out pan with paper towel.
  5. Drizzle remaining Tbsp oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. Add onion slices; cook, stirring, about 2 min.
  6. Add noodles and curry powder-stock mixture to pan. Cook, stirring, about 1 min. Add shrimp, veggies, and egg. Cook, stirring, 1 min. 


Chef Tips
  • If noodles become sticky, rinse gently in warm water to separate.  Noodles can be soaked ahead, then covered and refrigerated.
  • Drizzle with Sriracha Hot Chili Sauce


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