3 MORE Better-Than-Takeout Dinner Recipes | Singapore Noodles, Thai Beef & Spring Roll Stir Fry

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These 5 ingredient recipes all come together in under 30 minutes each! If you try one of these yummy dinner recipes be sure to let me know!
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Singapore Noodles
1 tablespoon sesame oil
1 yellow onion, finely sliced
1 red pepper, julienned
1/2 cup julienned carrot
1 pound peeled shrimp
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 cups cooked vermicelli rice noodles
1 cup snow peas
1/4 cup soy sauce
1 tablespoon fish sauce
1 tablespoon agave
1 tablespoon curry powder
1 teaspoon ground turmeric
1/4 cup sliced green onions
In a large skillet, heat the oil over medium-high heat. Add the onion and red pepper and cook until they begin to soften, about 3 minutes. Stir in the carrots and cook until they begin to soften, about 2 minutes. Stir in the shrimp and cook until they turn pink, about 3 minutes. Stir in the garlic and ginger and cook until they become fragrant, about 1 minute. Add the noodles, snow peas, soy sauce, fish sauce, agave, curry powder, and turmeric. Mix everything together and allow the soy sauce to reduce, about 1 minute.
Serve immediately topped with the green onions or store in the refrigerator for up to 3 days.
Thai Basil Beef Bowls
1/4 cup soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon chili garlic sauce
1 teaspoon honey
1 teaspoon cornstarch
1 tablespoon sesame oil
2 cups sliced steak
1 yellow onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon grated fresh ginger
1 cup Thai basil
4 cups cooked white rice
Sesame seeds for garnish
Salt and freshly ground black pepper"
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, chili garlic sauce, honey, and cornstarch.
In a large skillet, heat the oil over medium-high heat. Add the beef to the skillet and cook, stirring, until it is almost cooked through, about 2 minutes. Add the onion, red pepper and green pepper to the skillet. Cook, stirring occasionally until they begin to soften, about 3 minutes. Add the garlic and ginger and cook until it becomes fragrant, about 30 seconds. Add the sauce to the skillet and cook until it begins to thicken, about 1 minute. Stir in the basil leaves and cook until they have wilted, about 1 minute.
Serve the beef immediately over a bowl of cooked rice or store in the refrigerator for up to 3 days.
Spring Roll Stir Fry
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 teaspoon agave
3 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon sesame oil
2 cups sliced mushrooms
1 yellow onion, finely sliced
1 cup shredded green cabbage
1/2 cup julienned carrots
1 brick extra firm tofu, crumbled
3 cups cooked rice noodles
1/4 cup sliced green onions
Sesame seeds for garnish
In a small bowl, whisk together the soy sauce, hoisin sauce, agave, garlic and ginger. Set it aside.
In a large skillet, heat the oil over medium-high heat. Stir in the onions and mushrooms and cook until they soften, about 3 minutes. Stir in the cabbage and carrots and cook until they begin to soften, about 2 minutes. Add the tofu, noodles and sauce. Mix everything together well.
Serve immediately topped with the green onions and sesame seeds or store it in the refrigerator for up to 5 days.
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