Singapore Noodles
Servings: 6
Calories: 379kcal
Ingredients
- 8 oz vermicelli rice noodles
- 12 oz frozen shrimp 71-90 count
- 3 tablespoon avocado oil
- 3 eggs
- 3 cloves garlic
- 1 cup Char Siu Pulled Pork
- 3 tablespoon curry powder
- 1 teaspoon fine sea salt plus additional to taste
- ¼ cup water
- 1 teaspoon sesame oil
- 2 teaspoon tamari
- 12 oz coleslaw
- 1 red pepper sliced into thin strips
- 1 tablespoon red pepper flakes
Instructions
- Prepare noodles. Soak in boiling water for 1 minute (or see package details), drain and set aside. Cut to 8-10 inch strands to make them easier to handle. You want to noodles to be a bit undercooked (less than al dente) as they will continue to soften when added to the dish.
- Cook the eggs. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the eggs and cook for 1-2 minutes, stirring and breaking them up. Once cooked, remove to a plate and set aside.
- Add 1 tablespoon of oil to the skillet and add the minced garlic and shrimp, cook for 1-2 minutes until just cooked through. Add the peppers and coleslaw mixture and stir fry for 3-5 minutes until softened.
- Add the pulled pork and the rice noodles. Stir in using a scoop and lift motion.
- Sprinkle the curry powder, red pepper flakes and salt on top and mix (using the scoop and lift motion). Add the water, sesame oil, tamari and cooked egg.
- Remove from heat and top with scallions.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Rewarm in the microwave until heated through, adding a splash of water or chicken stock if it seems dry.
Nutrition
Calories: 379kcal | Carbohydrates: 40g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 171mg | Sodium: 969mg | Potassium: 398mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1324IU | Vitamin C: 47mg | Calcium: 100mg | Iron: 3mg
