Singapore Noodles

85 Reviews
97% 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.

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Preparation : 15 min Cooking : 20 min
470 calories/serving


140 g Chinese noodles (chow mein)
1 tbsp 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]
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

per 1 serving (390 g)


% Daily Value




13 g

20 %

Saturated 2.1 g
+ Trans 0.2 g

11 %


90 mg


1090 mg

45 %


62 g

21 %


2 g

7 %


6 g

Net Carbs

60 g


31 g

Vitamin A

3 %

Vitamin C

40 %


5 %


26 %


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


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

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85 Reviews (80 with rating only) 97% would make this recipe again
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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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june 15, 2018 | 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
Judy W.
march 23, 2018 | I would make this recipe again

Very tasty! Definitely will make this again!

Useful 0
november 24, 2017 | I would make this recipe again

A real hit and versatile.

Useful 0

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