Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Singapore Noodles Recipe
    Lost? Site Map

    Singapore Noodles

    Singapore Noodles. Photo by awalde

    1/6 Photos of Singapore Noodles

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    duonyte's Note:

    My local Chinese restaurant makes a wonderful version and this recipe, from "Stir-Frying to the Sky;s Edge" by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Chinese Roast Pork . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6 to 8 inch long pieces.
    2. 2
      In a small bowl, combine the broth, soy sauce and rice wine.
    3. 3
      Heat a 14 in wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of the oil, add the garlic, ginger, and pepper flakes, then, using a spatula, stir-fry 10 seconds or until the aromatics are fragrant.
    4. 4
      Add the shrimp and stir-fry 1 minute or until the shrimp have just turned pink/orange but are not cooked through. Transfer the shrimp to a plate.
    5. 5
      Swirl the remaining 2 tbl oil into the wok, add the bell peppers and stir fry 30 seconds or until the peppers are bright green. Add the curry powder and stir-fry 5 seconds or until the curry is fragrant.
    6. 6
      Swirl the broth mixture into the wok, add the drained noodles, and stir-fry until they are completely coated in the curry mixture. Sprinkle on the salt,, sugar, and pepper and stir-fry 1 to 2 minutes, or until the noodles are just tender.
    7. 7
      Add the shrimp and pork and stir-fry 1 to 2 minutes or until the shrimp are just cooked through and all the liquid has been absorbed by the noodles.
    8. 8
      Stir in the scallions and serve.

    Ratings & Reviews:

    • on February 16, 2014


      This made a really delicious and flavorful dinner. Used thinly sliced flank steak since I didn't have access to the pork and I substituted red bell pepper for green. Used some larger shrimp as I had them on hand. Definitely a keeper and one I will make again. Made for PRMR, February, 2014.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2012


      This is a spectacular dish in terms of flavor and textures. This is the kind of dish I enjoy making after work on a Friday as a one-dish meal. Made as directed with dry sherry as I could not find rice wine at my local grocer's. My husband says this is over-the-top served with Pot Sticker Dipping Sauce. Thanks, duonyte! Made for PRMR tag game.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2012


      Very tasty and flavourful, and like much of Asian cuisine, quickly and easily prepared. I did use the bellpepper and didnt worry about adding salt. I also added peas, which I suddenly realise is not on the list of ingredients, I must have thought it was a good idea at the time! I haven't cooked much with rice noodles and at this point don't seem to be getting it quite right, 8 oz seemed to be far more than I needed and I see that I cut them too short. They certainly were tasty though and we enjoyed the dish very much! Thank you Duonyte, for another super recipe. This one was made for the Chinese/Vietnamese New Year tag game, Asian Forum..

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

    Read All Reviews (7)


    Nutritional Facts for Singapore Noodles

    Serving Size: 1 (307 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 880.7
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 8.1 g
    Cholesterol 214.6 mg
    Sodium 1205.7 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 7.6 g
    Sugars 7.1 g
    Protein 43.9 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes