Dairy-Free & Egg-Free Singapore Noodles

Name: Dairy-Free & Egg-Free Singapore Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Rice noodles; 0.5 lb Shrimp (peeled and deveined); 0.5 lb Pork tenderloin (thinly sliced); 1 Red bell pepper (sliced); 1 Green bell pepper (sliced); 1 Onion (sliced); 2 cloves Garlic (minced); 2 tablespoons Curry powder; 1 teaspoon Turmeric powder; 3 tablespoons Soy sauce (low sodium); 2 tablespoons Vegetable oil; 1 tablespoon Rice vinegar; 1 tablespoon Dairy-Free Fish Sauce

Curry-infused rice noodles with shrimp, pork, and vegetables, entirely free of dairy and egg.

35m4 servings

Contains wheatContains soyContains shellfishContains fishDAIRY-freeEGG-free

480 cal|35g protein|55g carbs|12g fat|4g fiber

Ingredients

about 450 g Rice noodles
about 225 g Shrimp (peeled and deveined)
about 225 g Pork tenderloin (thinly sliced)
1 Red bell pepper (sliced)
1 Green bell pepper (sliced)
1 Onion (sliced)
2 cloves Garlic (minced)
2 tablespoons Curry powder
1 teaspoon Turmeric powder
3 tablespoons Soy sauce (low sodium)
2 tablespoons Vegetable oil
1 tablespoon Rice vinegar
1 tablespoon Dairy-Free Fish Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Place the about 450 g rice noodles in a large bowl and cover them completely with hot water. Let them soak for 10-15 minutes, or until they are softened but not mushy. Drain the noodles well and set them aside.
2Heat the 2 tablespoons of vegetable oil in a large 30.48 cm wok or skillet over medium-high heat, which is about 190°C. Add the about 225 g shrimp and the about 225 g pork tenderloin. Cook, stirring occasionally, for 4-6 minutes, until the shrimp turns pink and opaque and the pork is no longer pink inside, reaching an internal temperature of 63°C for the pork.
3Add the 1 sliced onion, 2 cloves minced garlic, 1 sliced red bell pepper, and 1 sliced green bell pepper to the wok. Stir-fry for 3-5 minutes, until the vegetables are slightly softened but still have a little crispness.
4Stir in the 2 tablespoons of curry powder and 1 teaspoon of turmeric powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5Pour in the 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of dairy-free fish sauce. Stir to combine everything and bring the mixture to a gentle simmer.
6Add the soaked and drained about 450 g rice noodles to the wok. Toss everything together gently for 2-3 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
7Serve the Singapore noodles immediately.

Substitutions

Fish Sauce → Dairy-Free Fish Sauce

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