Sunday, August 11, 2013

Singapore Curry Noodles

The Singapore noodles is very flavorful, colorful and packed with all nutrients.   You can add vegetables according to your preferences (such as colored bell peppers, sprout beans, napa cabbage, bokchoy, mushrooms etc.) and protein that work for you (chinese barbecued pork, chicken, firm-tofu etc.). This colorful dish can be made ahead of time and very successfully reheated.

There is quite a bit or prep work involved, but once you have everything in place, this can be prepared in no time. 

So enjoy making this spicy stir fried Singapore noodles and have a treat with your chopstick.


  • 5.5 oz.fine dry rice vermicelli (2 bundles of Mai Fun)
  • 2 eggs, lightly beaten in a bowl
  • 8 oz.extra large shrimp, peeled and deveined
  • 4 oz. pork, cut into thin strip
  • Mixture of 2 tsp. soy sauce, 2 tsp rice wine, 1 tsp corn starch
  • 2 Tbsp. Indian curry powder (Madras) in small bowl
  • Mixture of 2 Tbsp. fish sauce, 2 Tbsp. oyster sauce, 3/4 cup low sodium chicken broth
  • 2 cloves garlic, minced
  • 1 Tbsp. minced ginger
  • 1/2 medium yellow onion, sliced thinly
  • 1/2 bag (8 oz.) of bean sprouts, rinsed and drained
  • 8 oz. can of strip bamboo (julienned)
  • 1/2 red bell peppers, chopped
  • 2 oz. snow peas, julienned 
  • 3 green onions, root end trimmed, cut into 2 inch pieces
  •  3 Tbsp coconut oil


  1. Put the rice noodles in a large bowl and soak in enough hot water to cover until the noodles are soft about 5 minutes. Drain noodles and rinse in cold water several times; then drain the excess water, set aside.
  2. Add the shrimp and pork to a bowl of mixture ( soy sauce, rice wine and corn starch) - The cornstarch will keep the meat moist and the shrimp firm, set aside
  3. Prepare vegetables, then arrange them on plate, set aside
  4. Put garlic and ginger together in small bowl, set aside
  5. Heat a wok over high heat until very hot then add a tablespoon of coconut oil, swirl to coat, then add the egg, swirling then scrambling. Remove the scrambled egg on a separate plate and set aside. 
  6. Add 2 tablespoons of coconut oil, then add the garlic and ginger, and then fry until fragrant about 5 seconds. Add the shrimp and pork, holding aside the marinade and fry until the pork just loses its pink color (it doesn’t have to be all the way cooked.
  7. Add the onion, red bell peppers, snow peas, bamboo, and bean sprouts. Fry while stirring vigorously until the vegetables are a bright color about 3 minutes. 
  8. Add the curry powder and stir-fry until fragrant, then pour in the mixture of fish sauce, oyster sauce and chicken broth. Stir to combine, then add the noodles and return the egg to the wok. Use chopsticks or tongs to evenly coat the noodles with sauce. If the noodles start sticking, add some water.
  9. Top with scallions, then serve hot.

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