Singapore Street Noodles

Fresh veggies are stir-fried, tossed with thin rice noodles, and covered in a unique, but flavorful sauce. This quick meal is perfect for busy weeknights! {Gluten-free & Dairy-Free}

Happy Monday! I hope you had a wonderful Thanksgiving. We spend so much time preparing for it and then it’s over with in a flash. I hope you took the time to enjoy the day with your family and friends, and of course, ate some good food ?.

Did you go shopping on black Friday? I didn’t… and probably never will! Dealing with traffic, crowds, and long lines is just not appealing to me. I’m more of an online shopper and have found you can get amazing deals all season long. Plus, shopping in your PJ’s is so much more fun!

Kyle and I got our tree yesterday! It’s been years since I’ve had a real tree and I’m so happy to have one again. There is nothing better than the scent that fills the house! It took us most of the day to get it set up and decorated, but I’m so happy with how it came out. 

The holiday season always seems to fly by. It seems everyone has begun their holiday baking and cooking.. not me! I’ll get there soon enough, but in the meantime we all still need to eat dinner every night, right?

Quick (and healthy) meals are a must this time of year. Between all the hustle and bustle of the holidays and the temptation to eat too many cookies, it’s nice to have a fresh meal every night. Stir-fries are always my go-to when I need something full of veggies that comes together fast. 

This noodle dish is inspired by the Singapore street noodles at P.F Chang’s. I won’t call it a “copycat” because I kind of hate that word. It seems anytime I follow a copycat recipe of a restaurant favorite, it never comes out like I want it to. Plus, I don’t remember the last time I’ve actually been to P.F. Chang’s and ordered the Singapore street noodles… so these may taste nothing like the original! ?

However, from what I can remember, these are pretty darn close. The “secret” ingredient in this dish is the curry powder. It gives the sauce a unique flavor that is SO amazing. These noodles are eat-straight-out-of-the-pan good. Not that I would know anything about that…

The leftovers reheat well too, so you’ll be set for lunch the next day. 

That is if you actually have leftovers. 

Singapore Street Noodles

2015-11-30 16:49:20

Serves 4

Fresh veggies are stir-fried, tossed with thin rice noodles, and covered in a unique, but flavorful sauce. This quick meal is perfect for busy weeknights! {Gluten-free & Dairy-Free}

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Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

For the Sauce

1. ½ Cup Chicken Stock
2. 2 Tablespoons Gluten-Free Soy Sauce
3. 1 Tablespoon Rice Vinegar
4. 1 Tablespoon Sriracha
5. 1 Tablespoon Sesame Oil
6. 2 Tablespoons Honey
7. 1 Teaspoon Fish Sauce
8. 1 Clove Garlic, finely minced

For the Stir-Fry

1. 5 oz. Rice Noodles
2. 3 Tablespoons Coconut Oil, divided
3. 1 Bell Pepper (any color)
4. 2 Carrots, peeled and thinly sliced
5. 3 Heads Baby Bok Choy, stems separated and finely chopped, leaves roughly torn
6. Salt & Pepper
7. 2 Eggs, beaten
8. 1 Pound Shrimp, peeled and deveined
9. 1 Tablespoon Curry Powder
10. ½ Cup Frozen Peas
11. Fresh Scallions, chopped for garnish

Instructions

1. Whisk together the chicken stock, soy sauce, rice vinegar, sriracha, sesame oil, honey, fish sauce, and garlic. Set aside.
2. Cover the rice noodles with very hot water (not quite boiling) and let sit for 8 minutes. Drain and rinse the noodles with cold water; set aside.
3. Heat one tablespoon of the coconut oil in a wok (or large skillet) over high heat. Stir-fry the bell pepper, carrots, and bok choy until they are crisp-tender. Season the mix well with salt and pepper and remove to a bowl or plate. Place the wok back on the heat and scramble the eggs. Add the eggs to the veggies and place the wok back on the heat.
4. Add in another tablespoon of coconut oil and stir-fry the shrimp until lightly golden brown; about 30 seconds on each side. Transfer the shrimp to the veggies.
5. Heat the remainder of the coconut oil in the wok and add in the rice noodles. Stir-fry for 1 minute. Add the veggies, eggs, and shrimp back into the noodles. Mix in the curry powder and the frozen peas and toss for 1 minute. Whisk the sauce to make sure it’s well combined and then pour it into the sitr-fry. Toss well and remove the pan from the heat.
6. Transfer noodles to serving bowls and top with scallions before serving.

Notes

1. I use shrimp, but you can also use chicken or a mixture of both. You can also omit the meat all together if you prefer.

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