Total Time
Prep 20 mins
Cook 8 mins

From Chatelaine magazine

Ingredients Nutrition


  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. Mean while rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. In a small bowl, stir lime juice with soy and 1 tablespoon of oil.
  3. Heat remaining 1 tablespoon oil in a large non-stick frying pan or wok over medium-high heat. Add chicken. Stir fry until golden, 3 minutes. Then add shrimp, carrot, pepper, garlic and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles; then pour lime juice mixture. Stir often separating noodles until hot and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.
  4. Hot sauce can be added if not spicy enough.


Most Helpful

Recipe #136223 is a better recipe for Singapore Noodles. This recipe calls for lime juice which makes the dish sour. Also, the ingredients are not listed in order.

cuppycakes September 26, 2008

I didn't have any shrimp, so I added a couple of tablespoons of fish sauce instead. This was delicious. My kids said it tasted like it came from a restaurant. We all ate way too much and loved every bite of it. Yum yum.

Bogey'sMom March 27, 2007

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