Gluten-Free Singapore Noodles with Shrimp

Ingredients

• 12 oz Rice noodles
• 1 lb Shrimp
• 1 medium Red bell pepper
• 1 medium Yellow bell pepper
• 1 medium Onion
• 2 tablespoons Curry powder
• 3 tablespoons Gluten-free soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 3 cloves Garlic
• 1 inch Ginger
• 2 stalks Green onions

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (212°F / 100°C). Add the 12 oz of rice noodles and cook for 3 to 5 minutes, or until they are tender but still slightly firm to the bite. Drain the noodles thoroughly in a colander and set them aside.
2. 2Slice the 1 medium red bell pepper and 1 medium yellow bell pepper into thin strips, about 1/4-inch thick. Slice the 1 medium onion into thin slices, about 1/8-inch thick. Mince the 3 cloves of garlic. Peel and finely mince the 1 inch of ginger. Slice the white parts of the 2 stalks of green onions into 1/2-inch pieces and the green parts into 1/4-inch pieces, keeping them separate.
3. 3Heat a large 12-inch wok or skillet over medium-high heat (approximately 375°F / 190°C). Add the 1 teaspoon of sesame oil. Once the oil shimmers, add the 1 lb of shrimp and cook for 3 to 4 minutes, stirring occasionally, until they turn pink and opaque and reach an internal temperature of 145°F (63°C). Remove the cooked shrimp from the skillet and set them aside.
4. 4Using the same 12-inch wok or skillet over medium-high heat (approximately 375°F / 190°C), add the sliced 1 medium onion, the sliced 1 medium red bell pepper, and the sliced 1 medium yellow bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced 3 cloves of garlic and the minced 1 inch of ginger, and cook for another 1 minute, stirring constantly, until fragrant.
5. 5Reduce the heat to medium (approximately 325°F / 160°C). Stir in the 2 tablespoons of curry powder, the 3 tablespoons of gluten-free soy sauce, and the 1 tablespoon of rice vinegar into the vegetables. Cook for 1 minute, stirring constantly, to combine the flavors and allow the curry powder to bloom.
6. 6Return the cooked 12 oz of rice noodles and the cooked 1 lb of shrimp to the skillet with the vegetables and sauce. Increase the heat to medium-high (approximately 375°F / 190°C). Add the sliced white parts of the 2 stalks of green onions. Toss everything together gently using tongs or two spatulas for 2 to 3 minutes, ensuring the noodles, shrimp, and vegetables are evenly coated and heated through.
7. 7Transfer the Singapore noodles immediately to serving plates. Garnish each serving with the sliced green parts of the 2 stalks of green onions before serving.

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