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Singapore Noodles

5 Reviews
100% would make this recipe again

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.

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

Ingredients

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]
1 tbsp fresh cilantro, chopped [optional] 2 g
2 tbsp peanuts [optional] 16 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 (390g)

Amount

% Daily Value

Calories

490

Fat

13 g

20 %

Saturated 2.1 g
+ Trans 0.2 g

11 %

Cholesterol

90 mg

Sodium

970 mg

41 %

Carbohydrate

70 g

23 %

Fibre

4 g

17 %

Sugars

6 g

Protein

21 g

Vitamin A

4 %

Vitamin C

41 %

Calcium

6 %

Iron

20 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 1 serving
Grain Products : 2 ½ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
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

DIABETES Exchange

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

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Members' Reviews

5 Reviews (4 with rating only ) 100% would make this recipe again
slightlywoman
october 06, 2012 | I would make this recipe again

I would cut back on the amount of curry next time, but it was very Yummy! I like it better without the peanuts. Also, if you don't have green onions, leeks work well too.

Useful 0

This recipe is in the following categories

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

Top Reviews

View All Reviews
slightlywoman
october 06, 2012 | I would make this recipe again

I would cut back on the amount of curry next time, but it was very Yummy! I like it better without the peanuts. Also, if you don't have green onions, leeks work well too.

Useful 0