Singapore Noodle Bowl
Packed with curry flavor, stir-fried vegetables, and shrimp, Singapore-style noodles make for a perfect weeknight dinner. We swapped out the traditional, but delicate, rice vermicelli for resilient Chinese egg noodles, which held together during cooking. To develop complex flavor, we bloomed curry powder and aromatics in oil before adding soy sauce, sugar, and lime juice and tossing with the noodles. Sautéed carrots and red bell peppers, along with shrimp and cilantro, completed this speedy, satisfying dish. You can use any thin fresh Chinese egg noodle in this recipe; boil until just tender but still chewy. After preparing the Sautéed Shrimp, you can reuse the skillet for this recipe.
Servings: 2
Ingredients
- ¼ cup water
- 2 teaspoons soy sauce
- 1½ teaspoons sugar
- 1 teaspoon lime juice plus lime wedges for serving
- 6 ounces fresh Chinese noodles
- 4 teaspoons vegetable oil divided
- ½ red bell pepper sliced thin
- 1 small carrot peeled and cut into 2-inch-long matchsticks
- 1 tablespoon curry powder
- 2 garlic cloves minced
- ½ teaspoon grated fresh ginger
- ¾ cup Sautéed Shrimp
recipe here, warmed - ¼ cup fresh cilantro leaves
- 1 scallion sliced thin on bias
Instructions
- Whisk water, soy sauce, sugar, and lime juice together in small bowl until sugar is dissolved; set aside. Bring 2 quarts water to boil in large saucepan. Add noodles and cook, stirring often, until nearly tender. Drain noodles and rinse thoroughly with cold water; set aside.
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add bell pepper and carrot and cook, stirring frequently, until crisp-tender, about 2 minutes; transfer to bowl, cover with aluminum foil, and set aside until ready to serve.
- Add remaining 1 tablespoon oil, curry powder, garlic, and ginger to now-empty skillet and cook over medium heat until fragrant, 15 to 30 seconds. Add soy sauce mixture and noodles, tossing to coat noodles with sauce, and cook until liquid is absorbed but noodles are still glossy, 1 to 2 minutes. Season with salt and pepper to taste. Divide among individual serving bowls, then top with vegetable mixture and shrimp and sprinkle with cilantro and scallions. Serve with lime wedges.