Top Menu

Singapore Noodles

For an authentic tasting dish, look no further! This curry infused dish is filled with shrimp, pork, peppers, and bean sprouts just to name a few. You can make it with as much meat and seafood as you like, or make it vegetarian.

There are a lot of components to creating this dish, so have everything prepped ahead of time and you’ll have it made in no time.

SingaporeNoodles1

Singapore Noodles
Print
Author:
Prep time:
Cook time:
Total time:
Serves: 6
You can make this dish with as much meat and seafood as you like, or make it vegetarian. There are a lot of components to creating this dish, so have everything prepped ahead of time and you’ll have it made in no time.
Ingredients
  • 1 pkg (8oz) fine rice vermicelli
  • 3 eggs, optional
  • 2 Tbsp curry powder, divided
  • 2 tsp sesame oil
  • 5 Tbsp peanut or vegetable oil, divided
  • 8 oz shrimp, shelled and deveined
  • 4 oz lean pork, trimmed and cut into ¼ inch julienne
  • 4 oz chicken breasts, cut into ¼ inch julienne
  • 1 Tbsp fresh ginger, minced
  • 1 garlic clove, minced
  • 1 -2 chilli peppers, seeded and slivered
  • ½ red pepper, cut into ¼ inch julienne
  • ½ green pepper, cut into ¼ inch julienne
  • 12 whole scallions, cut diagonally into 1½ inch lengths
  • 1½ cups fresh bean sprouts
  • ½ cup GF chicken broth
  • 3 Tbsp GF soy sauce
  • 2 Tbsp dry sherry
  • 2 Tbsp fresh cilantro, chopped
  • Salt, to taste
Instructions
  1. Prepare noodles by placing in pot of boiling water for 1-2 minutes. Once tender, drain and rinse under cold water. Let noodles sit in colander for at least 30 minutes to air-dry and firm up, tossing occasionally to prevent sticking.
  2. In a dish whisk together eggs, ½ tsp curry powder, and sesame oil. Into a hot skillet, with about ½ Tbsp peanut oil, scramble eggs until cooked. Set aside.
  3. In skillet, cook shrimp with a bit of the oil until no longer pink. Set aside
  4. Similarly cook pork and chicken (separately) until done, then set aside.
  5. To skillet add 2 Tbsp of the oil and add ginger, garlic, chillies, and the remaining curry powder, stirring for about 30 seconds. Add in red and green peppers along with 2 Tbsp of water.
  6. If needed add another tablespoon of oil and add scallions, bean sprouts, and noodles. Toss everything together over high heat until thoroughly mixed.
  7. Pour in chicken broth and bring to a boil. Add cooked shrimp, pork, and chicken, as well as soy sauce and sherry. Mix well, then add scrambled eggs, cilantro, and season to taste with salt.

 

7 Responses to Singapore Noodles

  1. Gerry Namak April 3, 2014 at 8:03 am #

    do you have any Passover recipes?

    • Angie Halten (Admin)
      Angie Halten (Admin) April 3, 2014 at 9:43 am #

      No, not categorized as such. What were you looking for?

  2. Judy April 3, 2014 at 9:51 am #

    Sounds good but Soy has wheat

    • Angie Halten (Admin)
      Angie Halten (Admin) April 3, 2014 at 10:06 am #

      Do you mean soy sauce? If so, there are some that do not have wheat and you can use our recipe as well.

  3. Robyn Makaruk April 3, 2014 at 10:19 am #

    Are you sure that it is 2 TABLESPOONS Curry? Robyn

    • Marla Hingley
      Marla Hingley April 3, 2014 at 10:24 am #

      Yup! But don’t worry, its not as overpowering as you think it will be.

  4. Michele April 4, 2014 at 7:07 pm #

    Thank you for posting this recipe! I love Singapore rice noodles but when I get it from the Chinese restaurant my stomach usually hurts , I guess from the soy sauce.
    Can’t wait to make this!!

Leave a Reply

Comments

comments