Healthy Takeout Shrimp Singapore Noodles

With Snow Peas and Bell Pepper

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Shellfish, Soy

Calories Conscious
A note about serious food allergies

“Healthy” and “Takeout” aren’t two words we often see together, but we made it possible in this Singapore-style rice noodle dish. Plump shrimp are tossed with curry and pan-seared before being mixed with scrambled egg, red pepper, and crisp snow peas in a soy/fish/oyster sauce mixture and served over rice vermicelli. It’s simple, healthy, and ridiculously flavorful.

In Your Box (serves 2)

  • Info
    8 oz. Shrimp
  • 1 Red Bell Pepper
  • 3 Green Onions
  • 2 oz. Snow Peas
  • 8 oz. Rice Noodles, Vermicelli
  • 2 tsp. Curry Powder
  • Info
    4 fl. oz. Liquid Egg
  • Info
    1 fl. oz. Oyster Sauce
  • Info
    2 fl. oz. Soy Sauce - Gluten-Free
  • Info
    0.17 fl. oz. Fish Sauce
  • 1 tsp. Sugar
  • Nutrition (per serving)

  • Calories
    613
  • Carbohydrates
    105g
  • Fat
    1g
  • Protein
    30g
  • Sodium
    3357mg
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Recipe Steps

You Will Need

  • Olive Oil
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Bring a medium pot of lightly salted water to a boil. Rinse shrimp under cold water and blot dry. Stem, core and cut red bell pepper into thin strips. Halve green onions and separate white and green halves. Cut white parts into 1" pieces and thinly slice green parts on an angle (see picture). Cut snow peas into strips lengthwise.

  • Step 2 - Soak the Rice Noodles
    2

    Soak the Rice Noodles

    Remove boiling water from heat and add ½ to ¾ of the rice vermicelli noodles (depending on how much you love noodles.) Soak for 5 minutes, stirring often, then drain in a colander and rinse with cold water to prevent sticking. Set aside.

  • Step 3 - Cook the Shrimp and Eggs
    3

    Cook the Shrimp and Eggs

    Heat 1 tsp. olive oil in a large pan over medium-high heat. Add shrimp and ½ tsp. curry powder and cook 30 seconds. Move shrimp to outside rim of pan and add eggs to empty center. Let sit for 10 seconds until they begin to set. Stir gently to scramble. As they set more fully, break into smaller pieces. Remove shrimp and eggs to a plate and set aside.

  • Step 4 - Stir-Fry the Vegetables
    4

    Stir-Fry the Vegetables

    Add whites of green onion, red pepper, and snow peas to pan. Stir often and cook until peppers begin to soften, about 3 minutes. Add half of remaining curry powder, and stir to coat. Add back shrimp and eggs. Add oyster sauce, soy sauce, fish sauce, and sugar. Stir to incorporate, and simmer 30 seconds.

  • Step 5 - Finish the Noodles
    5

    Finish the Noodles

    Add remaining curry powder and drained rice vermicelli to pan. Toss long enough to heat noodles through, then remove from heat.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of noodles in a shallow bowl, dividing shrimp evenly, and garnish with green onions.