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Recipe Reviews (4 out of 5 stars)

Singapore Noodle Salad

Yields: 6 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Asian Delight BBQ Rub 1 oz bag $2.05
Chile, Crushed Red Pepper Flakes 2 floz bottle $2.55

Ingredients:

  • 1 cup Curry Vinaigrette*
  • 1 lb. medium-sized shrimp
  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 tsp. lime juice
  • 1 tsp. Asian Delight BBQ Rub
  • 1-7 or 8 oz. package rice sticks (very thin noodles)
  • 2 Tbsp. peanut oil
  • 8 oz. smoked ham, cut into ½-inch julienne
  • 1 red bell pepper, cut into ½-inch julienne
  • 1 green bell pepper, cut into ½-inch julienne
  • 1 bunch scallions, cut diagonally into ½-inch pieces
  • 2 cups fresh bean sprouts
  • 1 or 2 jalapeño peppers, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 4 hard-boiled eggs, sliced
  • 1 tsp. crushed red pepper flakes, optional

Notes:

To make this recipe gluten-free, use a gluten-free soy sauce. *Click here for the Curry Vinaigrette recipe.

 

Directions:

Peel and devein shrimp and place in a medium bowl. Add soy sauce, honey, lime juice and Asian Delight. Stir to combine, cover and marinate in refrigerator for 30 min. Meanwhile, bring large pot of water to boil, break rice sticks in half, add to water and boil 1 to 2 min. until tender. Drain, rinse under cold water and set aside to air dry for 30 min. Heat oil over medium-high heat in large skillet. Add marinated shrimp and saute until pink and cooked through. Remove shrimp from heat and set aside. Add noodles to large salad bowl, add ½ cup Curry Vinaigrette and toss gently to coat noodles in dressing. Add remaining ingredients and remaining ½ cup of vinaigrette and toss gently to combine.

Serving Suggestions:

This salad is best served right away at room temperature.

Yields:

6 servings

Thanks to:

Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Singapore Noodle Salad


  • Review by: zchicagoSCH
    9/16/13

    I made this yesterday after visiting the new Savory Spice in Chicago. I liked the freshness of this, although a couple things: I didn't know whether to keep the marinade with the shrimp, so I left it on when I cooked them, but did not add it to the noodles. It seemed too juicy. But I could have sauteed the shrimp in the marinade without the oil. Next time I will scoop out the marinated shrimp and sautee them without the sauce. I also added a bunch of sauteed tofu. Also,the Curry Vinaigrette was too oily. Granted I subsituted Rice Wine as I didn't have sherry. With those two changes I could see keeping this recipe around to make for lunch at the office.

“I just received your package and it was wrapped so well and smelled wonderful even through the wrapping. I have never smelled raw cacoa that smelled so good and same with the cinnamon. Thank you, thank you!”

-Sandy S. from Terra Bella, CA

Singapore Noodle Salad


Yields: 6 servings

Ingredients:

  • 1 cup Curry Vinaigrette*
  • 1 lb. medium-sized shrimp
  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 tsp. lime juice
  • 1 tsp. Asian Delight BBQ Rub
  • 1-7 or 8 oz. package rice sticks (very thin noodles)
  • 2 Tbsp. peanut oil
  • 8 oz. smoked ham, cut into ½-inch julienne
  • 1 red bell pepper, cut into ½-inch julienne
  • 1 green bell pepper, cut into ½-inch julienne
  • 1 bunch scallions, cut diagonally into ½-inch pieces
  • 2 cups fresh bean sprouts
  • 1 or 2 jalapeño peppers, thinly sliced
  • 2 Tbsp. chopped fresh cilantro
  • 4 hard-boiled eggs, sliced
  • 1 tsp. crushed red pepper flakes, optional

Notes:

To make this recipe gluten-free, use a gluten-free soy sauce. *Click here for the Curry Vinaigrette recipe.

 

Directions:

Peel and devein shrimp and place in a medium bowl. Add soy sauce, honey, lime juice and Asian Delight. Stir to combine, cover and marinate in refrigerator for 30 min. Meanwhile, bring large pot of water to boil, break rice sticks in half, add to water and boil 1 to 2 min. until tender. Drain, rinse under cold water and set aside to air dry for 30 min. Heat oil over medium-high heat in large skillet. Add marinated shrimp and saute until pink and cooked through. Remove shrimp from heat and set aside. Add noodles to large salad bowl, add ½ cup Curry Vinaigrette and toss gently to coat noodles in dressing. Add remaining ingredients and remaining ½ cup of vinaigrette and toss gently to combine.

Serving Suggestions:

This salad is best served right away at room temperature.

Yields:

6 servings

Thanks to:

Mary Johnston, Savory Franchising Team employee
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.