Crockpot Singapore Noodles Recipe
A slow-cooked noodle dish packed with shrimp, vegetables, and a flavorful curry sauce.
Ingredients
For the Noodles:
- 6 oz vermicelli rice noodles
- 1 lb shrimp peeled and deveined
- 1 cup bell peppers thinly sliced
- 1 cup carrots julienned
- ½ cup snow peas
- 2 cloves garlic minced
- 1 teaspoon grated ginger
For the Sauce:
- 1 ½ cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoon honey
For Garnish:
- 2 green onions sliced
- 1 tablespoon sesame seeds
- 1 lime cut into wedges
Instructions
Step 1: Prepare the Sauce
- In a bowl, whisk together chicken broth, soy sauce, oyster sauce, curry powder, turmeric, red pepper flakes, sesame oil, and honey.
Step 2: Load the Crockpot
- Place shrimp, bell peppers, carrots, snow peas, garlic, and ginger in the crockpot.
- Pour the sauce over everything and stir gently to combine.
- Cover and cook on LOW for 1.5 hours.
Step 3: Add the Noodles
- Break vermicelli noodles into smaller sections and add them to the crockpot.
- Toss gently to coat, then cover and cook for another 30 minutes.
Step 4: Serve & Garnish
- Stir noodles and veggies to ensure everything is evenly mixed.
- Top with sliced green onions, sesame seeds, and a squeeze of lime.
- Serve hot and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: ~350
- Total Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
Vitamins & Minerals (Per Serving)
- Vitamin A: 30%
- Iron: 15%
- Potassium: 12%
- Magnesium: 10%
- Vitamin C: 20%
Pro Tips for Perfect Singapore Noodles
- Like it spicier? Add extra crushed red pepper or a dash of chili oil.
- Want extra protein? Swap shrimp for chicken or tofu.
- Don’t overcook the noodles! They soak up sauce fast, so check them after 20 minutes.
- Meal prep win! Leftovers store well and taste even better the next day.