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Singapore Shrimp Noodles

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  Angel hair pasta 6 Ounce
  Olive oil 1 Teaspoon
  Scallions 1 Bunch (100 gm), cut on the diagonal into 1" pieces
  Sweet red pepper To Taste, cut into short strips
  Snow peas 1 Cup (16 tbs)
  Minced garlic 2 Clove (10 gm)
  Grated ginger 1 1⁄2 Teaspoon
  Medium shrimp 1 Pound, peeled and deveined
  Curry powder 1 Tablespoon
  Defatted reduced sodium chicken broth 2⁄3 Cup (10.67 tbs), reduced
  Light coconut milk 1⁄2 Cup (8 tbs)
  Harissa/Chili paste 1⁄4 Teaspoon
  Coconut extract 1 Teaspoon
  Salt 1⁄4 Teaspoon

Cook the angel hair in a large pot of boiling water according to the pack age directions.
Drain and return to the pot.Warm the oil in a large nonstick skillet over medium heat.
Add the scal lions, pepper, snow peas, garlic, and ginger; cook, stirring frequendy, for 1 minute.
Add the shrimp and curry powder; cook for 2 to 3 minutes, or until the shrimp are opaque.
Add the broth, coconut milk, harissa or chili paste, coconut extract (if using), and salt (if using).
Bring to a simmer.
Pour over the pasta and toss well.
Cook, stirring constandy, for 1 to 2 minutes, or until the pasta has absorbed most of the sauce.

Recipe Summary

Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 376 Calories from Fat 76

% Daily Value*

Total Fat 8 g12.7%

Saturated Fat 2.7 g13.4%

Trans Fat 0 g

Cholesterol 172.4 mg57.5%

Sodium 380.8 mg15.9%

Total Carbohydrates 42 g14.1%

Dietary Fiber 4.7 g18.6%

Sugars 4.1 g

Protein 31 g62.3%

Vitamin A 20.7% Vitamin C 55.8%

Calcium 11.9% Iron 32.7%

*Based on a 2000 Calorie diet

Singapore Shrimp Noodles Recipe