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Singapore Noodles

75 Reviews
99% would make this recipe again

Curry-flavoured, stir-fried wheat noodles, with shrimp and pork.

Curried noodles are a classic in Southeast Asia, particularly in Singapore, where Chinese cuisine is influenced by the Indian culture. This recipe is one of numerous versions, all made with either rice or wheat noodles, various types of meat and seasonings, but always spiced up with curry.

Preparation : 15 min Cooking : 20 min
480 calories/serving
  • Can be done in advance
  • Very easy
  • Lactose Free

Ingredients

140 g Chinese noodles (chow mein)
1 tbsp soy sauce, low-sodium 15 mL
1 tbsp fish sauce (nam pla) 15 mL
1 1/2 tbsp canola oil 23 mL
100 g pork strips
12 shrimp, small 65 g
1/2 onions, coarsely chopped 100 g
1/2 green peppers, diced 80 g
1 clove garlic, minced
1/4 dried chili peppers, minced 0.1 g
1/2 tbsp gingerroot, grated 7 g
1/2 tbsp curry powder 5 g
1/2 tbsp sugar 6 g
1/4 cup water 65 mL
1/2 green onions/scallions, chopped [optional]
2 tbsp peanuts [optional] 16 g
1 tbsp fresh cilantro, chopped [optional] 2 g

Before you start

You will need a wok or skillet.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the noodles in a large pot of salted boiling water until they are al dente, about 3 min. Rinse the noodles in cold water to stop the cooking process and drain thoroughly. Set aside. Mix the soy sauce and fish sauce in a small bowl. Set aside.
  2. Heat one tablespoon of the oil in a wok or skillet over high heat. Add the pork and cook, stirring constantly, until it is lightly browned, about 4 min. Remove the pork from the pan, using a slotted spoon and set aside on a plate. Add the shrimp and cook, with some stirring, until the shrimp lose their gray colour and turn pink, 3-4 min. Set the shrimp aside on the plate with the pork.
  3. Add the remaining oil. When the oil is hot, add the onion and green pepper. Cook, stirring occasionally, until the onion begins to brown, about 5 min. Stir in the garlic, ginger, and chili pepper. Cook 1 min with stirring.
  4. Add the curry powder and sugar. Cook a few seconds with stirring, then pour in the noodles. Cook 1 min with some stirring. Add the soy mixture. Return the pork and shrimp to the skillet. Pour in the water to allow the noodles to separate. Continue cooking, with occasional stirring, until the noodles start to turn golden-coloured, 5-7 min.
  5. Adjust the seasoning, garnish with the optional scallions, peanuts, and cilantro, then serve on the warmed dishes.

Nutrition Facts Table

per 1 Serving (230g)

Amount

% Daily Value

Calories

480

Fat

13 g

21 %

Saturated 2.4 g
+ Trans 0.4 g

14 %

Cholesterol

90 mg

Sodium

1220 mg

51 %

Carbohydrate

64 g

21 %

Fibre

3 g

14 %

Sugars

7 g

Protein

26 g

Vitamin A

4 %

Vitamin C

46 %

Calcium

6 %

Iron

26 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : 3 servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
Source of  :
Calcium, Copper, Fibre, Folacin, Manganese, Omega-3, Omega-6, Pantothenic Acid, Vitamin B2
Good source of  :
Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin C, Vitamin E, Zinc
Excellent source of  :
Iron, Niacin, Selenium, Vitamin B1, Vitamin B12, Vitamin K

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 2
Fats 2 ½
Other Foods 0

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Members' Reviews

75 Reviews (73 with rating only ) 99% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
Deborahann
october 17, 2011 | I would make this recipe again

Excellent recipe. I made it yesterday and my son gave it a 9. I omited the sugar and I added cashews to it instead of peanuts. Next time I will add snow peas. It looks very impressive too and pretty fast to make.

Useful 0
retiredpk
august 01, 2010 | I would make this recipe again

Excellent Recipe - made it 3 times now. Last time we cooked 6 servings for 4 people and there were no left overs. Used Egg noodle Chow Mien, added 6 large coarsely chopped white mushrooms (cooked with onions and peppers), and substituted 1.5 tsp of sweet chili sauce for the dried chili peppers. I skipped the peanuts by exchanging them for whole cashews which I added to the bowl of reserved shrimp and pork, and did not return the cooked shrimp & pork & cashews until the last 2 minutes of the 7 minute noodle warm up. Served with a cucumber tomato salad (both very finely chopped) with a small amount of rice vinegar and sugar. We all loved the final result

Useful 0

This recipe is in the following categories

Rice/Grain | Lunch box | Main courses/Entrées | High Iron | Source of Omega-3 | Sauté/Stir Fry | Asian

Top Reviews

View All Reviews
Deborahann
october 17, 2011 | I would make this recipe again

Excellent recipe. I made it yesterday and my son gave it a 9. I omited the sugar and I added cashews to it instead of peanuts. Next time I will add snow peas. It looks very impressive too and pretty fast to make.

Useful 0
retiredpk
august 01, 2010 | I would make this recipe again

Excellent Recipe - made it 3 times now. Last time we cooked 6 servings for 4 people and there were no left overs. Used Egg noodle Chow Mien, added 6 large coarsely chopped white mushrooms (cooked with onions and peppers), and substituted 1.5 tsp of sweet chili sauce for the dried chili peppers. I skipped the peanuts by exchanging them for whole cashews which I added to the bowl of reserved shrimp and pork, and did not return the cooked shrimp & pork & cashews until the last 2 minutes of the 7 minute noodle warm up. Served with a cucumber tomato salad (both very finely chopped) with a small amount of rice vinegar and sugar. We all loved the final result

Useful 0