1/6 Photos of Singapore Noodles
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.
My Private Note
Units: US | Metric
- 8 ounces thin rice stick noodles (vermicelli)
- 1/2 cup low sodium chicken broth
- 1 tablespoon soy sauce (to taste)
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 3 tablespoons peanut oil or 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon red pepper flakes
- 4 ounces small shrimp, peeled and deveined
- 1 cup thinly sliced green bell pepper
- 1 tablespoon curry powder
- 1/4 teaspoon salt, I omit
- 3/4 teaspoon sugar
- 1/8 teaspoon fresh ground black pepper
- 4 ounces barbecued pork, julienned (about 1 cup)
- 1 cup finely shredded scallion
- 1Soak 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.
- 2In a small bowl, combine the broth, soy sauce and rice wine.
- 3Heat 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.
- 4Add 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.
- 5Swirl 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.
- 6Swirl 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.
- 7Add 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.
- 8Stir in the scallions and serve.
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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