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Singapore-Inspired Noodles with Napa Cabbage, Peas and Shrimp

Servings 4 people
Calories 531kcal

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.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 531 cal, 13g fat (7g mono, 4g poly, 1g sat), 172mg chol, 734mg sodium, 68g carb (6g fiber, 5g sugars), 30g protein

Nutrition

Calories: 531kcal | Carbohydrates: 68g | Protein: 30g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 172mg | Sodium: 734mg | Fiber: 6g | Sugar: 5g