Della Casa Pasta Spaghetti. Seasonal Vegetables, Asian Crunch (Peanuts, Crispy Shallots, Toasted Sesame Seeds), Singapore, Pastured Raised Eggs.

Contains: Eggs, Peanuts, Sesame, Wheat

Singapore Noodles
with Stir Fried Seasonal Veggies & Asian Crunch

Despite the name, Singapore noodles aren’t actually from Singapore—they’re believed to have originated in Cantonese kitchens, particularly in places like Hong Kong, as a flavorful stir-fried noodle dish built around curry spice. Traditionally made with thin rice vermicelli, the dish is known for its vibrant yellow color, aromatic curry notes, and a balance of savory, lightly smoky flavors from high-heat wok cooking. Over time, it’s become a staple on Chinese takeout menus around the world, often adapted with different proteins, vegetables, and even noodles—like spaghetti—while keeping its signature combination of spice, texture, and quick stir-fry technique.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 20 minutes
Allergens: Egg


IN THE BOX


Della Casa Spaghetti
Seasonal Vegetables
Singapore Sauce
Pastured Raised Eggs
Fresh Herbs
Lime
Asian Crunch


NEED AT HOME
Salt & Pepper

1. COOK NOODLES
Bring a pot of salted water to a boil. Add spaghetti and cook for 5 minutes. Drain and toss with a little oil to prevent sticking. Set aside.

1. COOK EGGS
Heat a large sauté pan or wok over medium-high heat with a little oil. Crack the egg into the pan, season with salt and pepper, and scramble until just cooked. Remove and set aside.

2. STIR-FRY VEGETABLES
In the same pan, add a bit more oil if needed. Add the vegetables, season with salt and pepper, and cook over high
heat for 3–5 minutes until tender-crisp. Remove and set aside.

2. STIR-FRY NOODLES
Add a drizzle of oil to the pan and add the noodles. Season lightly with salt and pepper and stir-fry for 1–2 minutes.

4. FINISH & PLATE
Return the vegetables and egg to the pan. Add Singapore sauce and toss everything together over high heat until well coated. Taste and adjust seasoning with salt and pepper as needed. Turn off heat and fold in fresh herbs.
Divide between bowls. Top with Asian crunch and finish with a squeeze of lime.

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