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

    Average Rating:

    3 Total Reviews

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    • on September 19, 2012

      I haven't made this (yet) but for those who can't eat regular noodles, I use Dang Myun which are vermicelli made from sweet potatoes. I use these for all myAsian recipes. I buy them at a local Asian market.. They have opened up a world of new recipes I am now able to try.

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    • on July 22, 2011

      A nice pleasing meal! We enjoyed the way all the flavors came together. This came together very quickly as my meat was some I had browned last night and the Chinese noodles from the health story only require one minute in the microwave (used teriyaki flavored as this type of noodle does not come just plain), those were the only changes. DH has put in a request that I make this again just as I made it tonight as he like both the mix of veggies and curry teriyaki combo. Thanks for the post.

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    • on July 08, 2011

      I have to say that I like this quite a bit. The amount of curry was not specified in the ingredients - of course, I only noticed it when I was almost done with the recipe - so I added about 2 tsp of Madras curry powder, which seemed a good amount. I also added a jalapeno pepper, because I had one, and used mirin instead of sherry. I used udon noodles as I had some that needed using up. I would make more sauce next time - this is not intended to be a saucy dish, but I would have liked the sauce to coat the noodles, which it did not. The dish reheated very nicely for my lunch.

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    Nutritional Facts for Singapore Noodles

    Serving Size: 1 (637 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 869.9
    Calories from Fat 177
    Total Fat 19.6 g
    Saturated Fat 6.8 g
    Cholesterol 186.2 mg
    Sodium 187.2 mg
    Total Carbohydrate 112.7 g
    Dietary Fiber 11.0 g
    Sugars 10.3 g
    Protein 48.7 g

    The following items or measurements are not included:

    ketjap manis

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