Singapore stir-fried glass noodles with shrimp and snow peas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Speedy Stir-Fry

Singapore stir-fried glass noodles with shrimp and snow peas

Gluten-Free, Dairy-Free

2 Servings, 700 Calories/Serving

20–30 Minutes

Gluten-free glass noodles, wild shrimp, and our flavor-packed stir-fry blend will transport you to the streets of Southeast Asia.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (mung bean) noodles
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • 1 red bell pepper
  • 6 scallions
  • 2 ounces snow peas
  • 2 pasture-raised organic eggs
  • ¼ pound shredded Savoy cabbage
  • 2 ounces shredded carrots
  • Sun Basket stir-fry blend (tamari - sesame oil - fresh garlic - fresh ginger)
  • 1 teaspoon rice vinegar

Nutrition per serving

Calories: 700, Protein: 31g (62% DV), Fiber: 6g (24% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 8g, Saturated Fat: 3.5g (18% DV), Cholesterol: 335mg (112% DV), Sodium: 1730mg (72% DV), Carbohydrates: 82g (27% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs, Crustacean Shellfish, Soybeans

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the glass noodles

Bring a medium sauce pot of water to a boil. Remove from the heat, add the glass noodles, and soak until just tender, 3 to 5 minutes. Drain and rinse with cold water.
While the water heats and the noodles soak, prepare the shrimp.

2

Prep and cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.

3

Prep the remaining stir-fry ingredients

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Trim the root ends from the scallions; cut 4 scallions on the diagonal into 2-inch pieces. Thinly slice the remaining 2 scallions for garnish.
  • Trim the ends from the snow peas; cut the snow peas in half on the diagonal.
  • Crack the eggs into a small bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.

4

Cook the stir-fry

In the same pan used for the shrimp, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the eggs and cook without stirring until just starting to set, about 30 seconds. Add the bell pepper and 2-inch scallion pieces and stir with the eggs; season with salt and pepper and cook, stirring often, until the vegetables are crisp-tender, 2 to 3 minutes. Stir in the cabbage, carrots, and snow peas and cook until the vegetables are just tender, 1 to 2 minutes.
Stir in the noodles, stir-fry blend, and rice vinegar and cook until the noodles are warmed through, 1 to 2 minutes. Remove from the heat, toss in the shrimp, and season to taste with salt and pepper.

Serve

Transfer the stir-fry to individual bowls, garnish with the sliced scallions, and serve.