One of my favorite dishes at a local Chinese restaurant is Singapore Noodles. It’s made with shrimp and rice noodles that have a light curry flavor and a yellow hue. I was surprised to learn that the dish is not from Singapore, but an American version found in many Chinese American restaurants.

The addition of crisp vegetables adds great texture and more color. Rice noodles are made with rice flour and their delicate texture add another light touch to the dish.

Helpful hints:

Vermicelli or angel hair pasta can be used instead of rice noodles. The texture will be different but still good.

2 teaspoons ground ginger can be used instead of fresh ginger.

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Singapore Noodles

INGREDIENTS

4 ounces rice noodles

1 1/2 tablespoons reduced-sodium soy sauce

1 tablespoon water

2 tablespoons canola oil, divided use

1 cup sliced onion

1 cup snow peas

1 cup sliced red bell pepper

1 tablespoon chopped fresh ginger

3 crushed garlic cloves

1 teaspoon curry powder

3/4 pound peeled raw shrimp

DIRECTIONS

Fill a large saucepan three quarters full of water and bring it to a boil. Add the noodles and boil for 4 to 5 minutes. The noodles should be softened but still a little firm. Drain and set aside. Mix the soy sauce, water and 1 tablespoon oil in a small bowl for the sauce and set aside. Heat the remaining 1 tablespoon oil in a large skillet over medium high heat. Add the onion, snow peas, red bell pepper, ginger, garlic and curry powder. Saute 2 minutes. Add the shrimp and continue to saute 2 minutes or until the shrimp start to turn pink. Add the drained noodles and sauce. Toss well for 1 to 2 minutes making sure all the ingredients are coated with the sauce. Divide in half and serve on two dinner plates.

Yield 2 servings. Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”/Tribune News Service