Gluten-Free Singapore Noodles

Ingredients

• about 340 g Rice Noodles
• about 450 g Shrimp
• 2 medium Bell Peppers (mixed colors)
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Curry Powder
• 1 tsp Turmeric
• 3 tbsp Coconut Aminos
• 1 tbsp Fish Sauce (gluten-free)
• 2 tbsp Lime Juice
• 2 tbsp Coconut Oil
• 2 tbsp Green Onions (for garnish)
• 1/2 tsp Chili flakes (optional)

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

Instructions

1. 1Bring a large pot of water to a rolling boil. Carefully add the about 340 g Rice Noodles to the boiling water, then immediately remove the pot from the heat. Let the noodles soak for 5-7 minutes, or until they are tender but still have a slight chew; drain them thoroughly in a colander and rinse under cold water to prevent sticking, then set aside.
2. 2Prepare the vegetables: dice the 1 medium Onion into 1.27 cm (1.25 cm) pieces, slice the 2 medium Bell Peppers into thin strips about 0.635 cm (0.6 cm) wide, and mince the 4 cloves Garlic. Slice the 2 tbsp Green Onions into thin rounds for garnish and set them aside.
3. 3Heat the 2 tbsp Coconut Oil in a large wok or a 30.48 cm (30 cm) skillet over medium-high heat, which is approximately 176.7-190.6°C (175-190°C). Add the about 450 g Shrimp and cook for 3-4 minutes, turning once, until the shrimp turn pink and opaque throughout and reach an internal temperature of 63°C; remove the cooked shrimp from the wok and set aside in a bowl.
4. 4Add the diced 1 medium Onion and sliced 2 medium Bell Peppers to the same wok and cook for 5-7 minutes over medium-high heat, stirring occasionally, until the vegetables have softened slightly. Stir in the minced 4 cloves Garlic, 2 tbsp Curry Powder, and 1 tsp Turmeric, cooking for 1 minute until the spices are fragrant.
5. 5Pour in the 3 tbsp Coconut Aminos, 1 tbsp Fish Sauce (gluten-free), and 2 tbsp Lime Juice, stirring well to combine and bring the sauce to a gentle simmer. Add the cooked about 340 g Rice Noodles and the cooked about 450 g Shrimp back into the wok, tossing everything gently for 1-2 minutes until the noodles and shrimp are thoroughly coated in the sauce.
6. 6Transfer the Gluten-Free Singapore Noodles to serving plates. Garnish each serving with the sliced 2 tbsp Green Onions and, if using, the 1/2 tsp Chili flakes, then serve immediately.

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