Singapore Noodles

Singapore Noodles

14
CooksWithClass 2

"This is a recipe I came across from my friend's dad. When I tasted it and it tasted a lot like a hot pot dish I had at one of my Chinese friend's house. So I made some changes to it to make it my own."

Ingredients

45 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
  2. Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
  3. Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.
  • profile image

Your rating

Cancel
Submit

Reviews

14
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Was good- my husband and I enjoyed it although it was a bit too spicy for us to love it (hence the 4 stars) but that is of course a personal preference. We like spice- just not gut on fire spic...

Hey, I have a few suggestions for anyone trying this out: With the red pepper flakes, don't use a heaping teaspoon, it will be too much. It will over take the flavor. You can use any meat you w...

Great recipe! It was a bit too spicy, so you can reduce the red pepper flakes. I think 1/2 teaspoon is probably enough. I cooked this for a work potluck and everyone loved it. I made a vegan ver...

I enjoyed preparing this dish, but found it too rich and thick for my liking. It was difficult getting the cooked noodles incorporated into the dish. I did like the spiciness of it, and love t...

This receipe was delicious! The flavor was absolutely spot on! I would recommend to reduce the amount of red pepper unless you have a really high tolerance for spicy food. I made this receipe wi...

This was really, really great! It was very flavorful and spicy--to my surprise, though, my 7-year old was able to handle it! My hubby loved the recipe and we would definitely have it again. I...

I love this recipe. I made it just like it says and everyone loved it. I made one with chicken and the other with shrimp....ppl gobbled it up. I will be making this again but I want to turn up t...

I left out the water chestnuts and mushrooms and it was still delicious!!! Thank you, it taste just like in the restaurants!

Love it! Had to make a few substitutions: no oyster sauce - used more soy sauce instead, and just a tad bit of hoisin. Also no mushrooms, chestnuts, or carrots. Tossed in some left over fish and...