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.

Singapore stir-fried glass noodles with shrimp and snow peas

Signature Sauce

Singapore stir-fried glass noodles with shrimp and snow peas

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 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)
Sunbasket 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
  • Sunbasket stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • 2 teaspoons rice vinegar

Nutrition per serving

Calories 630, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 295mg (98% DV), Sodium 1560mg (68% DV), Total Carb. 77g (28% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 26g
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.


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

Wash produce before use


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.


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.


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.


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.


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.