Singapore Street Noodles

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 3 Heads Baby bok choy, leaves stems
  • 1 Bell pepper
  • 2 Carrots
  • 1 Clove Garlic
  • 1/2 cup Peas, frozen
  • 1 Scallions, Fresh

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1 tsp Fish sauce
  • 2 tbsp Gluten free soy sauce
  • 2 tbsp Honey
  • 1 tbsp Sriracha

• Pasta & Grains

  • 5 oz Rice noodles

• Baking & Spices

  • 1 tbsp Curry powder
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Coconut oil
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil

Found on fashionablefoods.com

Description

Ingredients

• ½ Cup Chicken Stock
• 2 Tablespoons Gluten-Free Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Sriracha
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Honey
• 1 Teaspoon Fish Sauce
• 1 Clove Garlic, finely minced
• 5 oz. Rice Noodles
• 3 Tablespoons Coconut Oil, divided
• 1 Bell Pepper (any color)
• 2 Carrots, peeled and thinly sliced
• 3 Heads Baby Bok Choy, stems separated and finely chopped, leaves roughly torn
• Salt & Pepper
• 2 Eggs, beaten
• 1 Pound Shrimp, peeled and deveined
• 1 Tablespoon Curry Powder
• ½ Cup Frozen Peas
• Fresh Scallions, chopped for garnish

Directions

• Whisk together the chicken stock, soy sauce, rice vinegar, sriracha, sesame oil, honey, fish sauce, and garlic. Set aside. 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. 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. 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. 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. Transfer noodles to serving bowls and top with scallions before serving.