Gluten-Free Singapore Noodles

Ingredients

• 8 oz Thin Rice Noodles (Gluten-Free)
• 0.5 lb Shrimp
• 1 medium Bell Pepper
• 1 medium Onion
• 1 medium Carrot
• 2 tbsp Curry Powder
• 2 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Sesame Oil
• 2 cloves Garlic

Instructions

1. 1Place the 8 oz Thin Rice Noodles (Gluten-Free) in a large heatproof bowl. Pour enough boiling water over the noodles to fully submerge them. Let the noodles soak for 5-7 minutes, or until they are tender but still firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Prepare the vegetables: Slice the 1 medium Bell Pepper into strips approximately 1/4-inch (0.6 cm) wide and 2 inches (5 cm) long. Thinly slice the 1 medium Onion into half-moons. Cut the 1 medium Carrot into matchsticks approximately 1/8-inch (0.3 cm) thick and 2 inches (5 cm) long. Mince the 2 cloves Garlic finely.
3. 3Heat a large wok or a 12-inch (30 cm) skillet over medium-high heat, aiming for a surface temperature of 400°F (200°C). Once the pan is hot, add the 0.5 lb Shrimp and stir-fry for 2-3 minutes, turning frequently, until they turn pink and opaque, and reach an internal temperature of 145°F (63°C). Remove the cooked shrimp from the wok and set them aside in a clean bowl.
4. 4Using the same wok or skillet over medium-high heat (400°F/200°C), add the sliced 1 medium Bell Pepper, sliced 1 medium Onion, and matchstick 1 medium Carrot. Stir-fry for 3-4 minutes, stirring constantly, until the vegetables are crisp-tender. Add the minced 2 cloves Garlic and continue to stir-fry for 1 minute more, until the garlic becomes fragrant.
5. 5Reduce the heat to medium (350°F/175°C). Stir in the 2 tbsp Curry Powder with the vegetables and cook for 1 minute, stirring constantly, until the curry powder smells fragrant.
6. 6Return the cooked 0.5 lb Shrimp to the wok with the vegetables. Add the prepared 8 oz Thin Rice Noodles (Gluten-Free) and the 2 tbsp Soy Sauce (Gluten-Free). Increase the heat to medium-high (400°F/200°C) and stir-fry everything together for 2-3 minutes, tossing constantly, until the noodles and vegetables are well coated with the sauce and heated through.
7. 7Remove the wok from the heat. Drizzle the 1 tbsp Sesame Oil over the noodles and stir gently to combine all ingredients. Serve the Gluten-Free Singapore Noodles immediately.

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