Spicy Singaporean Curry Shrimp Stir-Fry
with Rice Noodles and Veggies- Shrimp
- Soy
- Peanuts
- Sulphites
- Wheat
- Mustard
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Crustaceans
- Fish
- Wheat
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Carrot • Rice noodles (rice, water) • Edamame (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Spinach • Peanuts • Soy sauce (soy, sulphites, wheat) (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) • Curry powder (mustard) (cumin, coriander, mustard, turmeric, fenugreek, black pepper, ginger powder, dehydrated garlic powder, chili, cardamom).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
150 g
Rice Noodles
1 unit(s)
Carrot
113 g
Edamame
(Contains: Soy)
28 g
Baby Spinach
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
7 g
Curry Powder
(Contains: Mustard)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add rice noodles. Cook for 10-12 min, stirring occasionally, until noodles are tender but still slightly chewy to the bite.
- Drain noodles. Rinse under warm water until noodles are slightly cool. Return to the pot.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Roughly chop spinach.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- In a medium bowl, whisk together curry powder, soy sauce, ginger-garlic puree and 1/3 cup (2/3 cup) water.
- Heat a large non-stick pan over medium-high.
- When hot, add peanuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then edamame and carrots. Cook for 3 min, stirring occasionally, until carrots begin to soften. Season with salt and pepper.
- Reduce heat to medium.
- Add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper.
- Add rice noodles, sauce and spinach (from step 2). Cook for 1 min, stirring often, until noodles are coated and spinach has wilted slightly. Season with salt and pepper.
- Divide noodles between bowls.
- Sprinkle peanuts over top.
