Singapore Noodles Recipe

Singapore Noodles Recipes

  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins


Original recipe makes 8 servings

  •  1 pound dry vermicelli pasta
  •  2 skinless, boneless chicken breast halves - cut into strips
  •  2 butterfly pork chops, thinly sliced
  •  2 cloves garlic, crushed
  •  3 tablespoons vegetable oil
  •  1/2 onion, thinly sliced
  •  2 carrots, thinly sliced
  •  2 stalks celery, thinly sliced
  •  1/2 (12 ounce) package frozen shrimp, thawed
  •  1 cup bean sprouts
  •  2 tablespoons soy sauce
  •  3 tablespoons yellow curry powder
  •  1/4 cup water


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
  3. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
  4. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments.
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