Low Sodium Singapore Noodles
Bright, vibrant, and packed with flavor, Low Sodium Singapore Noodles offer a healthier twist on a classic takeout favorite, perfect for those looking to cut back on salt without sacrificing taste. This dish combines delicate rice vermicelli noodles, succulent shrimp, and a colorful medley of fresh vegetables like bell peppers, carrots, and onion, all stir-fried to perfection. Aromatic garlic, ginger, and bold curry powder create a fragrant base, while low-sodium soy sauce and unsalted chicken broth tie the dish together with a light, savory sauce. Finished with fresh cilantro, green onions, and a squeeze of lime, these Singapore Noodles deliver a satisfying balance of spice and tang in just 35 minutes, making them ideal for quick weekday meals or impressive dinner parties. A true crowd-pleaser, it's a guilt-free way to enjoy the famed Singapore noodle experience!
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 2 tablespoons vegetable oil
- 200 grams medium shrimp, peeled and deveined
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 medium carrots, julienned
- 3 cloves garlic, minced
- 1 inch piece ginger, finely grated
- 2 tablespoons curry powder
- 0.5 teaspoon ground white pepper
- 2 tablespoons low-sodium soy sauce
- 0.5 cup unsalted chicken broth
- 3 green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for 5-7 minutes until softened. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side until pink and opaque. Remove the shrimp from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced onion, red bell pepper, green bell pepper, and carrots. Stir-fry for about 3-4 minutes until the vegetables start to soften.
Add the minced garlic and grated ginger to the vegetables, cooking for another minute until fragrant.
Sprinkle the curry powder and ground white pepper over the vegetable mixture, stirring to combine and evenly coat the ingredients.
Return the shrimp to the wok. Add the drained noodles, low-sodium soy sauce, and unsalted chicken broth. Toss everything together to evenly coat the noodles and ingredients with the sauce, cooking for an additional 2-3 minutes until the noodles are heated through.
Remove the wok from heat and stir in the sliced green onions and chopped cilantro.
Serve the Singapore noodles hot with lime wedges on the side for squeezing over top right before eating.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5636 mg | 245% | |
| Total Carbohydrate | 209.1 g | 76% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 20.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 284 mg | 22% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1934 mg | 41% | |
*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.
