Singapore-Style Noodles Recipe

Name: Singapore-Style Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces uncooked rice vermicelli; 1/4 teaspoon cumin seeds; 1/8 teaspoon coriander seeds; 1/8 teaspoon mustard seeds; 1 whole clove; 1/8 teaspoon ground red pepper; 1 cup (1-inch) pieces green onions; 5 teaspoons canola oil, divided; 5 bacon slices, cut into 1-inch pieces; Cooking spray; 1 pound large tail-on shrimp, peeled and deveined; 1/4 teaspoon black pepper; 1/4 teaspoon salt, divided; 2 tablespoons low-sodium soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon hoisin sauce; 2 teaspoons chili garlic sauce (such as Lee Kum Kee); 1 1/2 teaspoons grated peeled fresh ginger, divided; 1 cup (1 1/2-inch) julienne-cut red bell pepper

Servings: persons

5 ounces uncooked rice vermicelli
1/4 teaspoon cumin seeds
1/8 teaspoon coriander seeds
1/8 teaspoon mustard seeds
1 whole clove
1/8 teaspoon ground red pepper
1 cup (1-inch) pieces green onions
5 teaspoons canola oil, divided
5 bacon slices, cut into 1-inch pieces
Cooking spray
1 pound large tail-on shrimp, peeled and deveined
1/4 teaspoon black pepper
1/4 teaspoon salt, divided
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon hoisin sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 teaspoons grated peeled fresh ginger, divided
1 cup (1 1/2-inch) julienne-cut red bell pepper

1
Soak noodles in warm water 2 minutes. Drain well. Combine cumin, coriander, mustard seeds, and clove in a spice or coffee grinder; pulse until finely ground. Stir in red pepper.
2
Preheat broiler.
3
Combine green onions, 2 teaspoons oil, and bacon. Place onion mixture on a rimmed baking sheet coated with cooking spray. Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper and 1/8 teaspoon salt.
4
Combine cumin mixture, remaining 1/8 teaspoon salt, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; saute 2 minutes. Add remaining 1 teaspoon ginger; saute 45 seconds. Add to shrimp mixture.
5
Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

1025

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 5 ounces uncooked rice vermicelli, 1/4 teaspoon cumin seeds, 1/8 teaspoon coriander seeds, 1/8 teaspoon mustard seeds, and more.

Yes, Singapore-Style Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore-Style Noodles

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