This curry dish is fast and flavorful.
Singapore-Inspired Noodles with Napa Cabbage, Peas and Shrimp
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Ingredients
- 8 ounces rice noodles, rinsed
- 3 tablespoons organic canola or olive oil, divided
- 1 cup chopped onion
- 6 cups chopped napa cabbage
- 1 pound shrimp, shelled and deveined
- 2 cups frozen peas
- 1 1/2 tablespoons low-sodium Asian fish sauce
- 3 tablespoons fresh curry powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Bring a medium pot of water to boil; add rice noodles and cook according to package instructions, usually for 1-2 minutes. Remove from heat; drain.
- In a large skillet or wok, heat 1 tablespoon oil. Sauté onion several minutes until translucent, then add the remaining 2 tablespoons oil and cabbage; sauté another 3 minutes.
- Add shrimp and cook a few minutes more, until shrimp is opaque. Add peas, fish sauce and cooked noodles to skillet. Sprinkle curry powder over ingredients. Cook and stir 5 minutes more, until curry coats all ingredients. Season with salt and pepper, adding more to taste, if desired.
Recipe Notes
Nutrition Facts
Singapore-Inspired Noodles with Napa Cabbage, Peas and Shrimp
Amount Per Serving
Calories 531
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 1g
5%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 172mg
57%
Sodium 734mg
31%
Total Carbohydrates 68g
23%
Dietary Fiber 6g
24%
Sugars 5g
Protein 30g
60%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 531 cal, 13g fat (7g mono, 4g poly, 1g sat), 172mg chol, 734mg sodium, 68g carb (6g fiber, 5g sugars), 30g protein
