High Protein Singapore Noodles
Elevate your weeknight dinners with these flavorful High Protein Singapore Noodles, a perfect blend of bold spices, tender proteins, and vibrant veggies. This recipe uses rice vermicelli noodles as its base and packs in a protein trio of juicy chicken breast, golden tofu, and succulent shrimp, making it ideal for fitness enthusiasts or those seeking a satisfying, balanced meal. Enhanced with aromatic curry powder, fresh ginger, and garlic, the dish delivers a delightful medley of flavors, while crisp vegetables like bell peppers, carrots, and snow peas add texture and brightness. With a quick prep and cook time of just 40 minutes, this nutrient-rich stir-fry is perfect for busy nights or meal prep. Serve hot and garnish with spring onions for a zesty finish—it's a high-protein twist on a beloved takeout classic!
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Recipe Information
Ingredients
- 200 g Rice vermicelli noodles
- 200 g Chicken breast, thinly sliced
- 200 g Firm tofu, cubed
- 200 g Shrimp, peeled and deveined
- 3 tbsp Soy sauce
- 2 tbsp Curry powder
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Carrot, julienned
- 100 g Snow peas, trimmed
- 3 Spring onions, chopped
- 3 Eggs, beaten
- 2 tbsp Sesame oil
- 0.5 tsp Salt
- 0.5 tsp Black pepper
Instructions
Soak the rice vermicelli noodles in warm water for about 10 minutes or until they're soft. Drain and set aside.
In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat.
Add the thinly sliced chicken breast and cook for about 5 minutes until lightly browned and cooked through. Remove from the pan and set aside.
In the same pan, add the cubed tofu and cook until golden on all sides, about 5 minutes. Remove from the pan and set aside.
Add the shrimp to the pan and cook until pink and opaque, about 3 minutes. Remove from the pan and set aside.
Add the remaining sesame oil to the pan along with minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the red bell pepper, julienned carrot, and snow peas to the pan. Stir-fry for 2-3 minutes until they start to soften.
Move the vegetables to the side of the pan and pour in the beaten eggs. Scramble the eggs until set, then mix them with the vegetables.
Return the chicken, tofu, and shrimp to the pan. Add the curry powder, soy sauce, salt, and black pepper. Stir well to combine.
Add the soaked rice vermicelli to the pan. Toss everything together until the noodles are evenly coated with spices and sauce, and are heated through.
Sprinkle chopped spring onions over the noodles just before serving.
Serve hot and enjoy your high protein Singapore noodles!
Nutrition Facts
Calories |
2192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 7867 mg | 342% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 16.5 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1740 mg | 134% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
