BETTER THAN TAKEOUT - Singapore Noodles Recipe

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in calories, while spaghetti is more affordable.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is leaner, and tofu is a budget-friendly protein.

curry powder

🥗Healthier: turmeric and cumin mix

💰Cheaper: curry paste

Turmeric and cumin provide similar flavors with health benefits.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories, while almond milk is often cheaper.

Bring 8 cups of water to a boil then turn off the heat. Soak the rice noodles for 2-8 minutes depending on the thickness.

Remove the noodles from the water and spread them on a cooling rack to evaporate excess moisture.

Slice the char siu thinly; season the shrimp with a pinch of salt and black pepper; crack and beat the eggs until the whites are no longer visible; julienne the bell pepper, carrot, onion, and cut the garlic chives into 1.5 inches long.

Mix all the sauce ingredients in a bowl.

Heat the wok until smoking hot, add oil, and pour in the egg. Wait for it to set, then break it into big pieces and push it to the side.

Sear the shrimp in the hot wok until pink, then push to the side and toss the char siu for 10-15 seconds.

Remove all proteins and set aside.

Add more oil to the wok, along with garlic and carrot, then add the noodles and fluff them over high heat.

Add the sauce and all vegetables except for the garlic chives, then reintroduce the proteins back into the wok and stir until well combined.

Add the garlic chives and give it a final toss before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens