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–+ servings
Singapore Noodles

Delicious Singapore Noodles Ready in 30 Minutes Flat

Enjoy vibrant and flavorful Singapore Noodles, a delightful dish combining rice noodles with chicken, shrimp, and fresh vegetables in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Thin Rice Noodles Soak in room temperature water for 10-15 minutes or until soft.
For the Protein
  • 2 large Eggs Beaten.
  • 8 oz Chinese BBQ Roast Pork (Char Siu)
  • 8 oz Shrimp Cook until pink.
For the Vegetables
  • 2 cups Napa Cabbage Or boc choy.
  • 1 medium Carrot Cut into matchsticks.
  • 1 cup Celery Optional.
  • 4 each Green Onions Use only the tops.
For the Flavor Base
  • 3 cloves Garlic Fresh minced.
  • 2 tbsp Shaoxing Rice Wine Or dry sherry mixed with water.
  • 1 tbsp Curry Powder Adjust according to your palate.
  • 1 tsp Ground Turmeric Optional.
  • 2 tbsp Oyster Sauce Opt for gluten-free if required.
  • 1 tsp Chicken Bouillon Powder Or vegetable bouillon.
  • 1 tsp Salt To taste.
  • 1 tsp Granulated Sugar Optional.
  • 1 tbsp Chinese Chili Oil For spice.

Equipment

  • Wok
  • Large Bowl
  • pot

Method
 

Step-by-Step Instructions
  1. Soak the thin rice noodles in room temperature water for 10-15 minutes until soft. Drain thoroughly.
  2. Marinate chicken and shrimp with water, Shaoxing rice wine, and salt. Mix in cornstarch and oil. Set aside for 10 minutes.
  3. Boil water and cook the marinated chicken and shrimp until the shrimp turn pink and chicken is cooked through. Strain and set aside.
  4. In a heated wok, scramble the beaten eggs for 1-2 minutes, then set them aside.
  5. Add oil to the wok, sauté minced garlic for 30 seconds, then stir-fry char siu and vegetables until softened.
  6. Return cooked proteins and scrambled eggs to the wok. Stir in Shaoxing rice wine and mix until fragrant.
  7. Add curry powder, turmeric, oyster sauce, bouillon powder, salt, sugar, and chili oil. Stir to coat all ingredients.
  8. Blanch soaked noodles in hot water for 1-2 minutes, drain, and add to the wok with green onions. Toss to combine.
  9. Serve the Singapore Noodles on plates, drizzling with additional chili oil if desired and garnish with more green onions.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 70gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 400IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Use room temperature water for soaking to avoid clumping. Adjust seasonings to taste while cooking.

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