Singapore Noodles with Shrimp

This dish is light, fast and extremely flavorful. A great dish to try any night of the week! While this dish is packed with your micronutrients, you can use low sodium soy sauce and less shrimp to cut back on sodium and cholesterol.

Serves: 2 | Serving Size: 1/2 of dish

Ingredients:

• 4 ounces rice vermicelli
• 12 ounces large shrimp, peeled, deveined and tails removed
• 1 1/2 teaspoon curry powder
• 1/8 teaspoon sugar
• 4 teaspoons oil of your choice
• 3 shallots, sliced thin
• 2 red bell peppers cut into 1/4 inch wide strips
• 1 garlic clove, minced
• 1/2 cup low sodium chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons mirin
• 1/2 teaspoon Sriracha sauce
• 2 ounces (1 cup) julienne Napa cabbage
• 1/4 cup minced fresh cilantro

Directions:

1. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened/limp, but not fully tender, about 20 minutes.; drain, set aside.
2. Meanwhile, pat shrimp dry with paper towels and toss with 1/4 teaspoon curry powder and sugar.
3. Heat 2 teaspoons of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add shrimp in a single layer and cook without stirring until beginning to brown (about 60 seconds). Flip shrimp and continue cooking until spotty brown and just pink around the edges, about 30 seconds. Transfer to bowl, set aside.
4. Add remaining 2 teaspoons of oil to now empty skillet, heat over medium heat until simmering. Add shallots, bell peppers, cabbage and remaining 1/4 teaspoon curry powder and cook until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
5. Stir in drained noodles, shrimp and any accumulated juices, chicken broth, soy sauce, mirin and sriracha and cook, tossing gently until noodles, shrimp and vegetables are well coated with sauce. Stir in cilantro and serve.

Nutrition Information:
Per serving: Calories: 480; Total Fat: 10;  Cholesterol: 260mg; Sodium: 2078mg; Total Carbohydrates: 65; Dietary Fiber: 5; Sugars: 10g; Protein: 51g
Nutrition Bonus: Potassium: 409; Vitamin A: 204%; Vitamin C: 180%; Calcium: 31%; Iron: 25%

Adopted from: America’s Test Kitchen (2014). “Singapore Noodles with Shrimp.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 242. Print.