Singapore Noodles

Singapore Noodles

Serves 4


Rich in magnesium, potassium, vitamin K and B vitamins, this delicious dinner also offers a full day’s amount of the antioxidants vitamin C and selenium.

8 oz. vermicelli noodles
¼ cup canola oil, divided
4 eggs, beaten
2 tbsp. Kowalski's Organic Curry Powder
1 pinch cayenne pepper (or more to taste)
1 tbsp. sugar
2 tbsp. low-sodium tamari
12 oz. peeled and deveined shrimp, chopped
3 cloves garlic, finely minced into a paste with ¼ tsp. kosher salt
¼ tsp. ground ginger
1 red pepper, cut into matchsticks
3 oz. sugar snap peas, sliced in half on the diagonal
4 oz. fresh bean sprouts
⅔ cup low-sodium chicken broth
2 tbsp. freshly squeezed lime juice
4 green onions, thinly sliced
¼ oz. fresh basil leaves, thinly sliced
4 lime wedges
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Prepare noodles according to pkg. directions. Meanwhile, heat 2 tsp. oil in an extra-large nonstick skillet over medium heat. Cook eggs in oil, stirring constantly, just until barely done; quickly remove from skillet and set aside. Return skillet to stovetop; heat 2 tbsp. oil, curry powder, cayenne and sugar over medium-low heat, stirring constantly until very fragrant (3-4 min.). Drain noodles and add to pan with oil mixture; add tamari and quickly toss to combine. Remove noodles from pan; set aside. Return pan to stovetop; heat 2 tsp. oil over medium-high heat until shimmering but not smoking. Add shrimp, garlic and ginger; cook and stir until shrimp is just barely cooked through. Remove shrimp from skillet to bowl with the noodles; set aside. Return pan to stovetop; heat remaining oil over medium heat until shimmering. Add peppers and peas; cook 2 min. Add bean sprouts and broth; cook 1 min. Add noodles and shrimp; increase heat to medium-high and cook until liquid is absorbed (about 2 min.). Stir in eggs and lime juice. Garnish with green onions and basil; serve immediately with lime wedges.