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Singapore stir-fried glass noodles with shrimp and snow peas
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.

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

Ingredient IQ

Glass noodles go by many names and guises. Wonderfully chewy and crystal clear, they make excellent gluten-free alternatives to wheat or rice noodles since they’re usually made with root vegetable or bean starch. While they have little flavor, they absorb what surrounds them. These made from mung beans soak up the savory richness of our stir-fry blend.

Nutrition per serving

Instructions

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.

5

Serve

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

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.