Singapore-Inspired Noodles with Napa Cabbage, Peas and Shrimp
  • 8ounces rice noodles, rinsed
  • 3tablespoons organic canola or olive oil, divided
  • 1cup chopped onion
  • 6cups chopped napa cabbage
  • 1pound shrimp, shelled and deveined
  • 2cups frozen peas
  • 1 1/2tablespoons low-sodium Asian fish sauce
  • 3tablespoons fresh curry powder
  • 1/4teaspoon salt
  • 1/8teaspoon black pepper
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Singapore-Inspired Noodles with Napa Cabbage, Peas and Shrimp
Amount Per Serving
Calories 531 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 172mg 57%
Sodium 734mg 31%
Total Carbohydrates 68g 23%
Dietary Fiber 6g 24%
Sugars 5g
Protein 30g 60%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 531 cal, 13g fat (7g mono, 4g poly, 1g sat), 172mg chol, 734mg sodium, 68g carb (6g fiber, 5g sugars), 30g protein