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.

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

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Ingredients

140 g rice sticks (noodles)
1 tbsp soy sauce 15 mL
1 tbsp fish sauce (nam pla) 15 mL
1 1/2 tbsp Garlic-Infused Oil 23 mL
100 g pork strips
12 shrimp, small 65 g
1/2 green peppers, diced 80 g
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
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 garlic-infused 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 garlic-infused oil. Add the green pepper and cook, stirring occasionally, about 5 min. Stir in the 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 peanuts, and cilantro, then serve on the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

470

Fat

13 g

20 %

Saturated 2.5 g
+ Trans 0 g

13 %

Cholesterol

90 mg

Sodium

990 mg

41 %

Carbohydrate

65 g

22 %

Fibre

3 g

14 %

Sugars

4 g

Net Carbs

62 g

Protein

20 g

Vitamin A

3 %

Vitamin C

34 %

Calcium

4 %

Iron

19 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 0
Meat and Alternatives 2
Fats 2
Other Foods 0
More info
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5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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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

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