Reviewed: Oct. 12, 2009

Made this tonight. It was very good. Did not have the noodles or the peas so I substituted rice and edamame (which we prefer over peas anyway). Next time I would add more curry.

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Corklady

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Reviewed: May 21, 2009

DELICIOUS! 100% for flavor, lost one star for the colour which could be improved if you use more curry.

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cheffy

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Reviewed: Jan. 11, 2009

Quick to make and absolutely delicious! I have made a few adjustments to this recipe to suit my tastes. First off I make double the sauce and when making the sauce I upped the the curry power to 3 tablespoons (use 1.5 tablespoons if you are not doubling your sauce)and added 1 teaspoon of cayenne pepper (use more or less depending on how hot you like your curry). I also use ramen noodles rather than the rice noodles.

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Kim

Cooking Level: Intermediate

Home Town: Dalhousie, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Oct. 29, 2008

Not that great - very average. My family ate it, but didn't have seconds or eat the leftovers, so I threw a lot away.

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diane

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Living In: Murphy, Texas, USA

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Reviewed: Sep. 2, 2008

Pretty good! It could have used a bit more ginger and curry, which we will do next time, but we will definitely make again. Simple and delicious. You should note that we used deveined and peeled shrimp that was a bit tough, and that might have been the reason I couldn't give it 5 stars. Next time, we are putting the shrimp in towards the end to see if that helps. Definitely a keeper though. Thanks.

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Masty

Cooking Level: Intermediate

Home Town: Edgewood, Kentucky, USA

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Reviewed: May 15, 2008

I followed the recipe to the tee. I doubled the sauce and made a chicken version for my husband who won't eat seafood and he liked it too. My 1 year old couldn't get enough. Definitely a keeper in our house. Thank you! Yum!

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MELLYMAMA

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2008

I had high hopes based on other reviews, but I actually found this to have an almost complete lack of flavor. Sorry, I won't be making this again.

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KISMET37

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Sep. 23, 2007

marinated shrimp for 1-2 hrs in sauce,increased curry powder 2 tsp, used large packaged of rice noodles. tuned out well.

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carnette

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Reviewed: May 12, 2007

Yummy! I didn't add peas because I didn't have them - but after tasting, I don't think I would like the peas with it. I used spaghetti noodles and they were fine. My hubby loved this and so did I!

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Sooze

Cooking Level: Intermediate

Living In: St. John's, Newfoundland, Canada

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Reviewed: Mar. 30, 2007

This is good. I added cubed firm tofu at the same time as the onions and peppers, and this was a nice addition. I used less shrimp. Its taste would depend largely on the quality and strength of your curry powder; I had to add extra to give it enough flavor. It was also good with a squeeze of lime juice on it.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 15, 2007

I love all the ingredients used in this recipe (except peas), so I expected something better. It was not bad, but it was not amazing either. Lacked flavor/spice for me. I had even added in some chili powder. However, it was super easy to make. If I make again, will definitely add more curry powder. I also think, instead of using pre- cooked shrimp, I'd like to use raw and cook in some of these spices...I found the shrimp itself flavorless. I served with rice and chili sauce instead of noodles.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 24, 2007

Great recipe. But something was missing. It was a tad bland for my taste, but I will surely make it again using a bit more spices.

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mirchy

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Reviewed: Jan. 3, 2007

I made this for dinner tonight and my hubby kept saying..boy this good! I thought so too and easy to prepare. I had fresh shrimp which I stir-fried first, then followed the recipe except had no oyster sauce so subbed Frank's Hot Sauce in same quantity. Will make this often!

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DABEARSLADY

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

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Reviewed: Dec. 15, 2006

I didn't have most of the ingredients, but it came out simply great. I had some Thai-style veggies, that I added, and I also added maybe 2 Tablespoons of soy milk, which gave it a nice flavor with the curry...The whole dish came out fantastic... :)

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Vicci

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 31, 2006

I used less sugar, more curry powder, and threw in some beansprouts. The flavor was excellent, but I've decided once and for all that I don't like rice noodles - the texture is so unpleasant. Next time, I will just use regular angel hair pasta. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Sep. 6, 2006

Excellent, very quick and healthy. I added bean sprouts at the end for an added crunchy texture. It's definitely a keeper recipe. Thanks!

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Lillie L

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Reviewed: Jul. 28, 2006

Just the recipe I was looking for, great taste, will make again. Thanks

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katnap

Cooking Level: Intermediate

Living In: Kingston, Nova Scotia, Canada

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Reviewed: Jun. 13, 2006

Although this dish is very tasty, it doesn't have the stronger curry flavor that Singapore noodles usually have (which could simply be solved by adding more powder), but it's a great and easy dish nevertheless.

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OWELIVEEYAYE

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Reviewed: Mar. 1, 2006

Absolutely love this, have made it a few times, with minor differences... always was good.

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SarahD

Cooking Level: Intermediate

Living In: Mandan, North Dakota, USA

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Reviewed: Nov. 1, 2005

I enjoyed cooking this dish. I've never cooked with ginger root before, and was suprised at how it enhanced the flavor. Good dish to cook if you want to impress someone. ;-)

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Don'tBFooled

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Singapore Noodle Curry Shrimp

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