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Cajun Shrimp & Andouille Singapore Noodles

This is where Cajun meets takeout energy. You’ve got that smoky sausage, curry-kissed noodles, and shrimp cooking in minutes—big wok vibes, big aroma, and nonstop action for live. This dish hits fast and looks incredible on camera.

Prep 20 minCook 15 minTotal 35 min4 servingsMedium0 calories
Cajun Shrimp & Andouille Singapore Noodles

Directions

Stir-fried rice noodles tossed with smoky andouille sausage, juicy shrimp, curry spice, and vibrant vegetables—bold, fast, and packed with fusion flavor.

  1. 1.Prep the noodles:
  2. 2.Soak rice vermicelli in hot water for 5–7 minutes until just tender. Drain and set aside.
  3. 3.Season the shrimp:
  4. 4.Toss shrimp with Cajun seasoning, curry powder, and black pepper. Set aside.
  5. 5.Sear the sausage:
  6. 6.Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add andouille sausage and cook until browned and slightly crispy. Remove and set aside.
  7. 7.Cook the shrimp:
  8. 8.In the same pan, add shrimp and cook 2–3 minutes until just pink. Remove and set aside.
  9. 9.Scramble the eggs:
  10. 10.Add remaining oil, pour in beaten eggs, and scramble quickly. Remove and set aside.
  11. 11.Stir-fry the vegetables:
  12. 12.Add onion, bell peppers, garlic, and ginger to the pan. Stir-fry 3–4 minutes until slightly softened but still vibrant.
  13. 13.Build the dish:
  14. 14.Add drained noodles to the pan. Toss to combine with vegetables.
  15. 15.Add the sauce:
  16. 16.Pour in soy sauce, oyster sauce, hoisin, fish sauce (if using), sugar, sesame oil, curry powder, and chicken broth. Toss everything together until noodles are evenly coated.
  17. 17.Finish the noodles:
  18. 18.Return sausage, shrimp, and eggs to the pan. Toss over high heat for 2–3 minutes until everything is hot and well combined.
  19. 19.Garnish and serve:
  20. 20.Top with green onions, cilantro, red pepper flakes, and a squeeze of lime.

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