Singapore Noodles

85 Reviews
97% would make this recipe again

Curry-flavoured, stir-fried wheat noodles, with shrimp and pork.

Curried noodles are a classic in Southeast Asia, particularly in Singapore, where Chinese cuisine is influenced by the Indian culture. This recipe is one of numerous versions, all made with either rice or wheat noodles, various types of meat and seasonings, but always spiced up with curry.

This recipe is incompatible with your food profile

Preparation : 15 min Cooking : 20 min
470 calories/serving

Ingredients

140 g Chinese noodles (chow mein)
1 tbsp soy sauce 15 mL
1 tbsp fish sauce (nam pla) 15 mL
1 1/2 tbsp canola oil 23 mL
100 g pork strips
12 shrimp, small 65 g
1/2 onions, coarsely chopped 100 g
1/2 green peppers, diced 80 g
1 clove garlic, minced
1/4 dried chili peppers, minced 0.1 g
1/2 tbsp gingerroot, grated 7 g
1/2 tbsp curry powder 5 g
1/2 tbsp sugar 6 g
1/4 cup water 65 mL
1/2 green onions/scallions, chopped [optional]
2 tbsp peanuts [optional] 16 g
1 tbsp fresh cilantro, chopped [optional] 2 g

Before you start

You will need a wok or skillet.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the noodles in a large pot of salted boiling water until they are al dente, about 3 min. Rinse the noodles in cold water to stop the cooking process and drain thoroughly. Set aside. Mix the soy sauce and fish sauce in a small bowl. Set aside.
  2. Heat one tablespoon of the oil in a wok or skillet over high heat. Add the pork and cook, stirring constantly, until it is lightly browned, about 4 min. Remove the pork from the pan, using a slotted spoon and set aside on a plate. Add the shrimp and cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Set the shrimp aside on the plate with the pork.
  3. Add the remaining oil. When the oil is hot, add the onion and green pepper. Cook, stirring occasionally, until the onion begins to brown, about 5 min. Stir in the garlic, ginger, and chili pepper. Cook 1 min with stirring.
  4. Add the curry powder and sugar. Cook a few seconds with stirring, then pour in the noodles. Cook 1 min with some stirring. Add the soy mixture. Return the pork and shrimp to the skillet. Pour in the water to allow the noodles to separate. Continue cooking, with occasional stirring, until the noodles start to turn golden-coloured, 5-7 min.
  5. Adjust the seasoning, garnish with the optional scallions, peanuts, and cilantro, then serve on the warmed dishes.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

470

Fat

13 g

20 %

Saturated 2.1 g
+ Trans 0.2 g

11 %

Cholesterol

90 mg

Sodium

1090 mg

45 %

Carbohydrate

62 g

21 %

Fibre

2 g

7 %

Sugars

6 g

Net Carbs

60 g

Protein

31 g

Vitamin A

3 %

Vitamin C

40 %

Calcium

5 %

Iron

26 %
More info

Claims

This recipe is :
Excellent source of  :
Iron, Magnesium, Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin B6
Good source of  :
Folacin, Phosphorus, Potassium, Vitamin C, Vitamin E, Vitamin K, Zinc
Source of  :
Calcium, Copper, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 1
Meat and Alternatives 2
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

85 Reviews (80 with rating only) 97% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
retiredpk
june 15, 2018 | I would make this recipe again

Excellent Recipe - made it 3 times now. Last time we cooked 6 servings for 4 people and there were no left overs. Used Egg noodle Chow Mien, added 6 large coarsely chopped white mushrooms (cooked with onions and peppers), and substituted 1.5 tsp of sweet chili sauce for the dried chili peppers. I skipped the peanuts by exchanging them for whole cashews which I added to the bowl of reserved shrimp and pork, and did not return the cooked shrimp & pork & cashews until the last 2 minutes of the 7 minute noodle warm up. Served with a cucumber tomato salad (both very finely chopped) with a small amount of rice vinegar and sugar. We all loved the final result

Useful 0
Judy W.
march 23, 2018 | I would make this recipe again

Very tasty! Definitely will make this again!

Useful 0
RanRan
november 24, 2017 | I would make this recipe again

A real hit and versatile.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.