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.

Signature Sauce

Singapore stir-fried glass noodles with shrimp and snow peas

Dairy-Free, Gluten-Free

4 Servings, 630 Calories/Serving

20–30 Minutes

Inspired by Singapore street food, these mung bean glass noodles are tossed with shrimp and a colorful array of vegetables for a simple, gluten-free family meal.

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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.
  • 10 ounces glass (mung bean) noodles
  • 1 pound shrimp
  • 1 red bell pepper
  • 6 scallions
  • ¼ pound snow peas
  • 4 pasture-raised organic eggs
  • 6 ounces shredded Savoy cabbage
  • ¼ pound shredded carrots
  • Sun Basket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 2 teaspoons rice vinegar

Ingredient IQ

Wonderfully chewy glass noodles make an excellent gluten-free choice, as they’re usually made from root vegetable or bean starch. They have little taste, but they absorb the flavors around them. Here, noodles made from mung beans soak up our heady stir-fry blend.

Nutrition per serving

Calories: 630, Protein: 26g (52% DV), Fiber: 5g (20% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 7g, Saturated Fat: 3g (15% DV), Cholesterol: 295mg (98% DV), Sodium: 1560mg (65% DV), Carbohydrates: 77g (26% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Eggs, Crustacean Shellfish, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

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

Wash produce before use

1

Cook the noodles

Bring a large 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 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side. Transfer to a plate. Wipe out the pan.

3

Prep the vegetables; cook the eggs

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the bell 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. Using a whisk or fork, lightly beat until just blended.
In the same pan used for the shrimp, warm 1 teaspoon oil over medium heat until hot but not smoking. Add the eggs and cook, stirring gently, until just starting to set but still slightly undercooked, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

4

Cook the vegetables

In the same pan used for the eggs, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the bell pepper and 2-inch scallion pieces, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add the cabbage, carrots, and snow peas and cook, stirring occasionally, until the vegetables are just tender, 2 to 3 minutes.
Stir in the noodles, eggs, stir-fry blend, and rice vinegar and cook until the noodles are warmed through and the eggs are set, 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.

Kids Can!

  • Rinse the noodles with cold water.
  • Measure out the oil.
  • Season the dish to taste.
  • Garnish with scallions.
  • Monitor the cooking times.