Ever since my major health kick, I’ve been experimenting with a variety of ingredients and cooking up exciting dishes in my kitchen. Part of caring for my body means eating out less, cooking more at home, and being smart with what I put into my meals. For one of the recipes I created last week, I decided to get in touch with my Singaporean roots. I grew up with this mouthwatering noodle entrée at most family gatherings. There are a plethora of different ways to make it depending on your taste. Since I’m such an avid noodle lover and David is a curry fanatic, I had to make my own version and share it with you guys! Note that even though I am being more mindful of my foods, I haven’t completely cut out carbs. I firmly believe in balance and moderation 🙂 Remember that being healthy shouldn’t be a chore. You should still be able to eat the foods you enjoy. Just make smart choices when you can. With that said, I’ve balanced out the vermicelli noodles in this dish with plenty of fresh & colorful veggies, and high-protein additions like shrimp and eggs for a wholesome meal!
I promise this delectable dish will impress your family and friends at social functions. Let’s get right to it, with the ingredients you’ll need and the simple steps to make it!
Prep Time: 10 minutes
Cook Time: 15 minutes
- 6 oz of rice vermicelli noodles
- a handful of snow peas
- a red bell pepper, sliced long ways
- 2-3 eggs
- 6 oz of large shrimp with tails off
- 3 stalks of green onions, sliced long ways ~2 inch length
- a red onion, sliced
- a handful of cilantro, diced up
- a tablespoon of garlic, diced up
- 2 tablespoons of olive oil
- 3 tablespoons of curry powder
- 2 tablespoons of low-sodium soy sauce
- 2 tablespoons of oyster sauce
- 2 teaspoons of fish sauce
- salt and pepper to taste
- 1 lime sliced into four pieces (cut into two halves) for lime juice to taste
*The numbers I’ve provided above are just guestimates – honestly when I cook I don’t measure everything out to the tee because I like to cook to taste. Feel free to experiment with different amounts of a certain ingredient you like or don’t like, throw in substitutions, add more or less sauces… you get the point. Don’t be afraid to make this your own 🙂
- Chop/slice up the bell pepper, onions, cilantro, and garlic. Set aside.
- In a pot or pan, boil the vermicelli noodles until soft, and drain.
- In another pot or pan, lightly boil the shrimp to defrost if you’re using frozen ones. Remove the tails after the shrimp is softened, if needed.
- Coat another pan with olive oil generously and start scrambling the eggs. Then, add the garlic, snow peas, shrimp. Stir-fry until fragrant. Add salt, pepper, and a couple dashes of curry powder. Mix well & set aside.
- Coat the same pan with olive oil again, this time stir-frying the sliced bell pepper, green onions, red onions. As usual, add some salt, pepper, and curry powder to taste. Once everything is soft and cooked through, mix in the cooked ingredients from step 3.
- Add in the low-sodium soy sauce, oyster sauce, and fish sauce. Stir-fry until sauces are evenly coating the veggies, shrimp, and scrambled eggs.
- Rinse the cooked vermicelli noodles in cold water so that they aren’t sticking together. Then, toss into the pan with everything else. Mix well again.
- It’s taste test time! See if you’d like to add more of any spices or sauces to complete the dish to your liking.
- Garnish with cilantro and lime juice to taste.
- Serve and enjoy while hot!