Fried Spicy Noodles Singapore Style

Fried Spicy Noodles Singapore Style


"This is a spicy recipe from my lovely mom! I am living with my fiance in Europe now, and I always serve it to guests when we have some over for dinner!"
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1 h servings 714 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 714 kcal
  • 36%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 126.3g
  • 41%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1391 mg
  • 56%

Based on a 2,000 calorie diet

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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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  • Prep

  • Cook

  • Ready In

  1. Separate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.
  2. Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.
  3. Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.
  4. Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.


  • Cook's Notes
  • For the beef, substitute mutton or chicken cut into small pieces. For the shrimp, substitute fish cakes or squid, cut into small pieces if desired.



I thought the 15 cloves of garlic and 10 chilli peppers sounded kind of crazy- but it's actually genius! The garlic isn't overpowering but the chili peppers definitely give it some kick! I toss...

I had to make a few changes due to ingredient availability in my area. I went to two different Asian markets and neither of them knew what the Chinese yellow noodles were. They recommended a fre...