Singapore Curry Noodles

25 4 servings, 1-1/4 cups (300 mL) each
Recipe By
1
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Prep Time
25
min.
Total Time
25
min.
Servings

4 servings, 1-1/4 cups (300 mL) each

Need a dynamite gluten-free recipe? Look no further. Our Singapore Curry Noodles made with rice noodles is a real winner!

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What You Need

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Make It

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  • Cook noodles in large pan of boiling water 3 min. or until desired doneness; drain.
  • Meanwhile, heat oil in large deep skillet or wok on medium-high heat. Add shallots; stir-fry 5 min. or until softened. Add shrimp, peppers, garlic, curry paste and ginger; stir-fry 3 to 4 min. or until shrimp turn pink. Remove from heat.
  • Add dressing, soy sauce, onions and noodles; mix lightly.

Special Extra

Add 1 cup fresh bean sprouts to skillet along with the dressing, soy sauce, green onions and drained noodles.

Substitute

Substitute 2 tsp. red curry powder or plain curry powder for the curry paste. If you use plain curry powder, the flavour of the finished dish will be much milder.

Food Facts

Look for rice noodles, also called rice stick noodles, in Asian markets or in the Asian foods section of your grocery store.

Servings

  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
AMOUNT PER SERVING
Calories 450
% Daily Value
Total fat 11g
Saturated fat 1.5g
Cholesterol 170mg
Sodium 920mg
Carbohydrate 60g
Dietary fibre 3g
Sugars 8g
Protein 25g
   
Vitamin A 30 %DV
Vitamin C 80 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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