Singapore Noodles

Singapore Noodles

Curry-flavoured, stir-fried rice 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.

2 servings
Preparation 15 min
Cooking 20 min

490 calories per serving 


140 g rice sticks (noodles)    
1 tbsp wheat-free soy sauce   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]   7.5 g
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.


  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

Nutrition Facts

per 1 serving (390g)


% DV*

* DV = Daily Value




13 g

20 %

Saturated 2 g
+ Trans 0.2 g

11 %


95 mg


970 mg

41 %


70 g

23 %


4 g

17 %


6 g


21 g

Vitamin A

4 %

Vitamin C

40 %


6 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 1 serving
Grain Products: servings
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


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

More info

This recipe is in the following categories: Rice/Grain | Lunch box | Main courses/Entrées | High Fibre | High Iron | Source of Omega-3 | Sauté/Stir Fry | Asian

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