Singapore Noodles

Singapore Noodles

"Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge."
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Ingredients

30 m servings 351 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 310 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
  3. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
  4. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

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Reviews

Read all reviews 90
  1. 121 Ratings

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Most helpful positive review

Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, ...

Most helpful critical review

not what i was looking for, maybe would be better if i cooked it in a wok and not a frying pan

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Least positive
Newest

Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, ...

This is the goods: one of the most addictive dishes on the planet. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp, bean...

I followed the advise of another reviewer and added fish sauce and sesame oil. I substituted chicken broth for the water, and added more of it. First I browned the pork and chicken separately,...

As I am a Singaporean, I, of course, love this tasty dish of noodles because this is a local dish. Thanks, Iron Chef-SuziQ!

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 ...

I used rice stick noodles. Also, I used a left over pork chop and some shrimp from the freezer. At the end, I heated some oil in my wok, added two scrambled eggs, and before they cooked comple...

Great recipe. I added more water and soy sauce, along with snow peas and scallions.

Thank you for this wonderful recipe! This is our favorite dish at a local resaurant, we used to go out of our way to go there! Now that i have found your recipe, I make it once a week! I have ma...

Thanks chef Iron Chef-SuziQ for this delicious dish! The more I eat it, the more I'm addicted to it!

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