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

    Average Rating:

    2 Total Reviews

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    • 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

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    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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