Singapore Noodles

Singapore Noodles

87

"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."

Ingredients

30 m {{adjustedServings}} servings 351 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

87
  1. 116 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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,...