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    You are in: Home / Recipes / Singapore Noodles Recipe
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    Singapore Noodles

    Singapore Noodles. Photo by Karen Elizabeth

    1/1 Photo of Singapore Noodles

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    20 mins

    8 mins

    Purdy Good Cook's Note:

    This is definitely comfort food. Curried noodles, with tender chicken pieces, shrimp, and crunch red pepper. We make this often when we have company, and everyone always enjoys it. I always double or triple the recipe.

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    Serves: 2



    Units: US | Metric


    1. 1
      Separate noodles, then soak according to package directions. If noodles soften before you need them, drain and toss with a little vegetable oil.
    2. 2
      Rinse shrimp under cold water. Pat dry. Cut chicken in half lengthwise, then slice into strips. Slice onion into 1 inch pieces. Slice carrot into julienne strips. Thinly slice pepper. In small bowl, stir lime juice with soya sauce, water, 1 Tbsp oil.
    3. 3
      Heat remaining oil in large pan or wok over med-high heat. Add chicken and fry until lightly golden (3 minutes). Add shrimp, carrot, red pepper, garlic, and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then lime mixture. Stir often, separating noodles, until hot, and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
    4. 4
      If you want the dish to have more spice add a little hot sauce.
    5. 5

    Ratings & Reviews:

    • on June 15, 2011


      I really liked these noodles! Love the addition of the curry powder. I added just a little bit of oyster sauce near the end. It was tasty and quick to make. Thanks!

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    • on November 10, 2009


      Yum, very very good! As with many recipes of this nature, the trick is in preparation, get everything ready to go, and the actual cooking is a breeze. I used chinese egg noodles, cooking them while I got everything else ready and setting them aside after tossing in a little sesame oil. For my veggies I used a yellow pepper and a zucchini, sliced in batons, in addition to the recommended vegetables. I cooked my shrimps separately and added them at the end, just to mine and DHs plates, since my daughters don't eat them. Otherwise, as directed. This is nicely spicy but not overwhelmingly so, the vegetables were crisp and crunchy, it really is a marvellous anytime meal, with ingredients that i always have in fridge and pantry. A great way to use up your veggies and also get a nice selection of your 5-a-day! Oh, I also doubled the recipe! Thank you, Purdy Good Cook, much enjoyed! Made for My 3 Chefs

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Singapore Noodles

    Serving Size: 1 (538 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 850.2
    Calories from Fat 167
    Total Fat 18.6 g
    Saturated Fat 2.6 g
    Cholesterol 321.2 mg
    Sodium 2681.5 mg
    Total Carbohydrate 116.0 g
    Dietary Fiber 4.9 g
    Sugars 3.5 g
    Protein 49.7 g

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