High Protein Singapore Noodles

Elevate your weeknight dinner routine with these High Protein Singapore Noodles—a vibrant and nutritious twist on the classic takeout favorite! Packed with a powerhouse trio of proteins—tender chicken breast, golden seared tofu, and succulent shrimp—this recipe delivers bold flavors and satisfying textures in every bite. Aromatic garlic, ginger, and curry powder infuse the dish with a fragrant warmth, while crisp-tender vegetables like red bell pepper, carrots, and snow peas add a burst of color and crunch. Tossed with silky rice vermicelli and finished with a drizzle of soy sauce and chopped spring onions, this quick and easy stir-fry is both wholesome and irresistible. Perfect for meal prep or a crowd-pleasing dinner, these protein-rich Singapore noodles are ready in just 40 minutes and serve up restaurant-style flavor at home!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 g Rice vermicelli noodles
• 200 g Chicken breast, thinly sliced
• 200 g Firm tofu, cubed
• 200 g Shrimp, peeled and deveined
• 3 tbsp Soy sauce
• 2 tbsp Curry powder
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 100 g Snow peas, trimmed
• 3 Spring onions, chopped
• 3 Eggs, beaten
• 2 tbsp Sesame oil
• 0.5 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Soak the rice vermicelli noodles in warm water for about 10 minutes or until they're soft. Drain and set aside.

Step 2

In a large pan or wok, heat 1 tablespoon of sesame oil over medium-high heat.

Step 3

Add the thinly sliced chicken breast and cook for about 5 minutes until lightly browned and cooked through. Remove from the pan and set aside.

Step 4

In the same pan, add the cubed tofu and cook until golden on all sides, about 5 minutes. Remove from the pan and set aside.

Step 5

Add the shrimp to the pan and cook until pink and opaque, about 3 minutes. Remove from the pan and set aside.

Step 6

Add the remaining sesame oil to the pan along with minced garlic and grated ginger. Sauté for 1 minute until fragrant.

Step 7

Add the red bell pepper, julienned carrot, and snow peas to the pan. Stir-fry for 2-3 minutes until they start to soften.

Step 8

Move the vegetables to the side of the pan and pour in the beaten eggs. Scramble the eggs until set, then mix them with the vegetables.

Step 9

Return the chicken, tofu, and shrimp to the pan. Add the curry powder, soy sauce, salt, and black pepper. Stir well to combine.

Step 10

Add the soaked rice vermicelli to the pan. Toss everything together until the noodles are evenly coated with spices and sauce, and are heated through.

Step 11

Sprinkle chopped spring onions over the noodles just before serving.

Step 12

Serve hot and enjoy your high protein Singapore noodles!

Nutrition Facts

Serving size	(1440.0g)

Amount per serving	% Daily Value*
Calories	2191.5

Total Fat 70.7g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 11.7g
Cholesterol 1115.6mg	0%
Sodium 7866.9mg	0%
Total Carbohydrate 208.3g	0%
Dietary Fiber 18.3g	0%
Total Sugars 16.5g
Protein 185.3g	0%

Vitamin D 146IU	0%
Calcium 1739.6mg	0%
Iron 27.3mg	0%
Potassium 2922.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.8%

Protein: 33.5%

Carbs: 37.7%