How To Make Singapore Noodles with Shrimps & Chinese Cabbage
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Serves:
Ingredients
- 8 oz rice vermicelli noodles
- 1 lb shrimps, peeled and deveined
- 2 cups Chinese cabbage, shredded
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- Salt and pepper to taste
Instructions
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Cook the rice vermicelli noodles according to the package instructions. Drain and set aside.
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In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the garlic and onion, and cook until fragrant and lightly browned.
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Add the shrimps to the pan and cook until they turn pink and are cooked through. Remove the shrimps from the pan and set aside.
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In the same pan, add the Chinese cabbage and cook until slightly wilted.
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Push the cabbage to one side of the pan and add the curry powder to the empty side. Toast the curry powder for a minute or two until fragrant.
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Mix the cabbage with the curry powder and add the cooked noodles, soy sauce, oyster sauce, and sugar. Toss everything together until well combined and heated through.
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Return the cooked shrimps to the pan and toss everything together. Cook for an additional minute.
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Season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 340kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 180mg
- Sodium : 900mg
- Total Carbohydrates : 47g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 20g
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