Singapore Noodles Recipe -
Singapore Noodles Recipe
  • READY IN 30 mins

Singapore Noodles

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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 More Reviews

Most Helpful Positive Review
Apr 15, 2007

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, 1 tbsp. sesame oil, and 2 tbsp. curry powder. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This tasted almost better than would we get at the restaurant. However, next time I will double the spices, sauces, and broth. For people that think something is missing, add the fishsauce and sesame oil.

Most Helpful Critical Review
Sep 10, 2011

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

Nov 09, 2007

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 sprouts and the spices, but you can vary the meats and other veggies freely. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. Also, when using frozen shrimp, I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours, then brine them for an hour in a sugar/salt solution. I suggest only one major variation: I picked the brain of my local Singapore chef, and found that he uses equal quantities of curry and chili powders.

May 09, 2007

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, and removed the meat from the pan. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. I parboiled the carrots. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. This came out beautifully. My husband and I both loved it and I'm having the leftovers for breakfast.

May 19, 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!

Aug 14, 2003

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

Oct 23, 2005

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 completely added the noodles, then the rest. It was very, very nearly as good as what I spend $12 an order on at a very good local Chinese restaurant! On my first try.

Feb 28, 2007

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


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  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 310 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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