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20 minutes
4
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
vermicelli (dry)
kid friendly
has meat
(?)
Has meat from:
roast pork
has pasta
(?)
Has pasta from:
vermicelli (dry)
has seafood
(?)
Has seafood from:
tiger shrimp
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
vermicelli (dry)
tiger shrimp
roast pork
vegetarian
(?)
Not vegetarian due to:
tiger shrimp
roast pork
pescetarian
(?)
Not pescetarian due to:
roast pork
paleo
(?)
Not paleo due to:
vermicelli (dry)
vegetable oil
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sugar as 77.2% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.9% of RDA
• Calories: 34.7% of RDA
• Carbs: 39.3% of RDA
• Fat (total lipid): 21.7% of RDA
• Fiber: 24.9% of RDA
• Fructose: 1.9% of RDA
• Protein: 31.4% of RDA
• Sodium: 48.9% of RDA
• Sugar: 77.2% of RDA
• Vitamin A (IU): 7.3% of RDA
• Vitamin B6: 16.8% of RDA
• Vitamin C: 13.7% of RDA
• Iron: 0.4% of RDA
• Magnesium: 20.3% of RDA
• Manganese: 5.2% of RDA
• Niacin: 22.8% of RDA
• Potassium: 15.2% of RDA
• Zinc: 52.6% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
108
g
Calories
694
 
Fiber
6.96
g
Iron
0.085
mg
Protein
35.3
g
Sodium
660
mg
Sugars
24.1
g
Fat (total lipid)
13.2
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
8
oz
+
-
 
soaked in water until pliable.
 
24
whole
+
-
 
small, heads removed, peeled and deveined.
 
3
tbsp
+
-
 
 
1
whole
+
-
 
cut into thin wedges.
 
1/2
cups
+
-
 
can use fresh or frozen. If using frozen, thaw out before using.
 
2
tsp
+
-
 
 
6
oz
+
-
 
Cantonese Roast Pork, or a thick slice of ham, diced.
 
1 1/2
tbsp
+
-
 
 
6
sprigs
+
-
 
trimmed.
 
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PREPARATION
PREPARING THE NOODLES & SHRIMP
1.
Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds.
2.
Use a strainer or tongs to pick up the noodles and transfer them into a bowl.
3.
In the same water, cook the shrimp until opaque, about 1 minute, and drain.
PREPARING THE STIR-FRY
4.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat.
5.
Stir-fry the onion until golden, about 3-5 minutes.
6.
Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top.
7.
Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes.
8.
Adjust the seasoning with salt and pepper, if necessary, and garnish with cilantro.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 694
Protein 35.3 g
Carbohydrates 108 g
Iron 0.09 mg
Fiber 6.96 g
Calcium 9.25 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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