Low Sodium Singapore Noodles

Elevate your weeknight dinner game with these vibrant and flavorful Low Sodium Singapore Noodles! This recipe is a healthier twist on the beloved takeout classic, featuring tender rice vermicelli, juicy shrimp, and a rainbow of crisp vegetables like bell peppers, carrots, and onions. A fragrant blend of curry powder, garlic, and ginger infuses every bite with bold, aromatic spices, while low-sodium soy sauce and unsalted chicken broth create a lighter, heart-healthy sauce. Ready in just 35 minutes, this easy stir-fry dish is perfect for busy nights without sacrificing taste or nutrition. Serve it hot, garnished with fresh cilantro, green onions, and a squeeze of lime for a zesty finishing touch. Whether you're craving a quick, wholesome meal or looking to reduce your sodium intake, these Singapore noodles deliver on flavor and satisfaction!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams rice vermicelli noodles
• 2 tablespoons vegetable oil
• 200 grams medium shrimp, peeled and deveined
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 medium carrots, julienned
• 3 cloves garlic, minced
• 1 inch piece ginger, finely grated
• 2 tablespoons curry powder
• 0.5 teaspoon ground white pepper
• 2 tablespoons low-sodium soy sauce
• 0.5 cup unsalted chicken broth
• 3 green onions, sliced
• 0.25 cup fresh cilantro, chopped
• 2 lime wedges

Directions

Step 1

Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for 5-7 minutes until softened. Drain and set aside.

Step 2

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side until pink and opaque. Remove the shrimp from the wok and set aside.

Step 3

Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced onion, red bell pepper, green bell pepper, and carrots. Stir-fry for about 3-4 minutes until the vegetables start to soften.

Step 4

Add the minced garlic and grated ginger to the vegetables, cooking for another minute until fragrant.

Step 5

Sprinkle the curry powder and ground white pepper over the vegetable mixture, stirring to combine and evenly coat the ingredients.

Step 6

Return the shrimp to the wok. Add the drained noodles, low-sodium soy sauce, and unsalted chicken broth. Toss everything together to evenly coat the noodles and ingredients with the sauce, cooking for an additional 2-3 minutes until the noodles are heated through.

Step 7

Remove the wok from heat and stir in the sliced green onions and chopped cilantro.

Step 8

Serve the Singapore noodles hot with lime wedges on the side for squeezing over top right before eating.

Nutrition Facts

Serving size	(1183.4g)

Amount per serving	% Daily Value*
Calories	1381.2

Total Fat 31.5g	0%
Saturated Fat 4.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 390.6mg	0%
Sodium 5635.8mg	0%
Total Carbohydrate 209.1g	0%
Dietary Fiber 17.0g	0%
Total Sugars 20.2g
Protein 74.2g	0%

Vitamin D 357.6IU	0%
Calcium 284.3mg	0%
Iron 16.6mg	0%
Potassium 1933.6mg	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: 20.0%

Protein: 21.0%

Carbs: 59.0%