Reviewed: Jun. 9, 2009

I gave this recipe only a three because I had to make adjustments. But it`s a good base recipe. To start, don't use pasta. that's just wrong. I used vermicelli noodles from the Asian market. I reduced the curry powder to 1tbs and it was plenty. I added a it of ginger powder (I didn't have fresh). I used cayenne pepper for spicy. I used only shrimp, red pepper, onion, and an oriental mix of frozen veggies. I also added fish sauce (about a tbs), sesame oil (1 tbs), and sugar (2tbs). This turned out pretty good. It could have used some minced pork and also some scrambled eggs. With the changes, my picky fiance told me this was good.

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Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Jun. 4, 2009

My husband has been craving Singapore Rice Noodles like we used to get from the Chinese restaurant around the corner. Now thanks to your recipe he can have them anytime. I just substitute rice noodles for the vermicelli and it's even better than the restaurant's offering!

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Shanyodo

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Reviewed: May 16, 2009

This dish turned out better than our local Chinese Restaurant's! I followed the suggestions of other reviewers and used chicken stock instead of water, used part sesame oil and added some chili flakes for a bite. I doubled the recipe, had 10 people to feed, and there were NO leftovers! Everyone LOVED it! Thanks for a great recipe!

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EAKE

Cooking Level: Professional

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Reviewed: Apr. 23, 2009

I followed this recipe almost exactly and it's the first curry dish that my children ate without protest. I even served it for my home daycare and every single child cleaned their plate. The only change I made was adding more shrimp (I had a pound on hand). I will make this recipe again in the future.

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IamPatSajak

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Reviewed: Apr. 18, 2009

This was very good. My kids loved it. I used chicken broth instead of water and added extra soy sauce. I also used fish oil and seasame oil as reccomended by other reviewers. I used chicken thigh and shrimp only plus I added cabbage and snow peas...I left out the celery (just dont like it). It made alrge amount and we are looking forward to the leftovers! Thanks for sharing it with us!

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pixiestix

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

Like some other reviewers, I found that the curry didn't really absorb into the meat and noodles. Instead, it was like having a gritty coating of spices on all the ingredients. I thought maybe I was biased having grown up on Indian curries, but my non-Indian hubby didn't like the dish, either. Too bad because the recipe seemed to have a lot of potential, so I made a lot. I managed to salvage the leftovers by turning them into a stew--made a curry base with garam masala, tomato paste, onions, garlic and ginger, then added a bunch of chicken broth and the leftover noodles/meat/veggies. The resulting stew still wasn't fantastic, but better than the noodles themselves.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Apr. 5, 2009

I've never had authentic singapore noodles, so I didn't have anything to compare these to, but my whole family loved this. I had my doubts making it because the sauce didn't seem like it would be anything special, so I put a few drops of Frank's hot buffalo sauce for a kick. I mixed the buffalo sauce, soy sauce and curry together before pouring it over everything. I omitted the pork and added scallions. Also I had to use spaghetti noodles, and they worked just fine. This will be made again for sure.

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JoeRik

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2009

Does not taste like authentic Singapore Noodles. It should be rice vermicelli, not pasta! It was lacking the real flavors. I tried adding some fish sauce & sesame oil. Still too bland. The curry that should be used are the ones you buy at the Asian grocery, not supermarket kinds.

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dewy

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

Being a Singaporean, I thought this was pretty decent. I believe the quality of curry powder is very crucial to this dish, I would encouraged you to buy curry powder from a store which sells product imports from the S.E. Asia for flavor authenticity. I also added couple of eggs (beaten) at the end when I turn off the heat and mix well. Sort of like Carbonara-style.

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ehickey

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Reviewed: Mar. 29, 2009

This is a great dish! I put the chicken and pork in a marinade of soy sauce, br sugar and garlic for a few hours first for extra flavor. I also used sesame oil and cut the curry back to 1 tablespoon. Can't wait to make this again.

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Vickie

Cooking Level: Expert

Living In: Kalona, Iowa, USA

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Reviewed: Mar. 26, 2009

I was pretty impressed with this recipe - used only shrimp for the meat and onion (both yellow and green), bean sprouts, and red bell pepper for the veggies. Angel hair pasta instead of vermicelli. And...for a change I used just the seasonings the recipe called for instead of modifying the taste. It probably took longer to boil the water for the pasta and peel the shells off the shrimp than it did to cook this!

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gapch1026

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Reviewed: Mar. 19, 2009

After going on the Recipe Exchange to pick the brains of others for shrimp recipes, I took Pixie's advice and made this dish and I am glad I did! Wow! This is a new regular on my menu! I used only shrimp for this, and I didn't have any sprouts (which I will make sure I have next time). I also added an entire bag of prewashed green beans to this. For the sauce, I doubled the soy sauce and added a tsp. of sesame oil, but left the curry and water the same and was very pleased with the result! We all loved it! I was only going to give this four stars because I made a few changes, but thisa dish is so good, it would still be amazing as written!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Feb. 6, 2009

Gosh, I wish I had as good luck as everyone else did on this dish as I had high hopes. I would rate it lower but my dislike of the dish could be to the fact that I may not like curry?? The curry was sooooo over powering in the dish. Also, I didn't like the texture of the noodles, they were too mushy. Anyway, enough bashing the dish as I see many people had great luck with it!

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Rachel H.

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Issaquah, Washington, USA

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Reviewed: Feb. 3, 2009

i did it! looked, smelled, and tasted just like my local Chinese delivery, but customized for my tastes :) i'm a vegetarian, so i left out the meat and the fish sauce suggested by some others, didn't use onions or celery cause i just don't like them, and i used broccoli, carrots, and snow peas, sautéed in sesame oil...i was very liberal with the soy sauce and curry powder, and i added some crushed red pepper for an extra kick...this recipe is a keeper!

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tlove

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 26, 2009

super delicious, full of flavor no doubt about it! I added more soy sauce because I love it and took out the sprouts because my husband hates it. But even he said how awesome this dish was and he is hard to please with anything involving curry. Awesome! :D

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Happy Eater

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Munich, Bayern, Germany

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Reviewed: Jan. 20, 2009

My new favorite comfort food. Delicious!

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mswhitneyleigh

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Reviewed: Jan. 6, 2009

Great for leftovers too!

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CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Indianapolis, Indiana, USA

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Reviewed: Jan. 4, 2009

Very tasty! Left out the pork, figured chicken and shrimp would be enough. Added snow peas and mushrooms and left out the celery. Can't stand the stuff. This was very yummy. Kinda bummed I couldn't find vermicelli noodles, which I love. Used spaghetti instead.

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Christina

Cooking Level: Intermediate

Home Town: Fort Lawn, South Carolina, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 4, 2009

Great meal, even the picky members of my family enjoyed it. I did tone it down a little using only 2 tablespoons of curry powder instead of 3. Prepared 8 servings for 6 of us and had plenty left for lunch the next day. We will have this again. Hope you enjoy it as we did.

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zegr81

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Reviewed: Dec. 25, 2008

These were delicious! I loved them so much I ate the leftovers for breakfast, lunch, and dinner the next 3 days. Next time I will pass on the pork--it was okay, but not spectacular--and I'll double the shrimp and chickent instead (okay, that will more than cover the missing pork, but they tasted great in this recipe!) Try this, you'll like it.

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