Singapore Noodles

Singapore Noodles

86 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Iron Chef-SuziQ
Recipe by  Iron Chef-SuziQ

“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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Adjust Servings

Original recipe yields 8 servings



  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 (86)

Rate This Recipe


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.



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.



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.

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Amount Per Serving (8 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 46.2 g
  • 15%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 64 mg
  • 21%
  • Sodium
  • 310 mg
  • 12%

Based on a 2,000 calorie diet



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Mie Goreng - Indonesian Fried Noodles


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Chicken Alfredo with Fettuccini Noodles