Pops' Singapore Noodles Recipe

Name: Pops' Singapore Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: There are dozens of noodles famous in Singapore from the street hawkers to upscale restaurants; Singapore noodle is not one of them.; The lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.; 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained; 1 pound baby shrimps, without shells, deveined, rinsed and drained; 1 skinless chicken breast, 1/4-inch strips; 1/4 cup white wine; 2 tablespoons thin soy sauce; 1 tablespoon cornstarch; 1/2 teaspoon ground white pepper; Canola oil, to cook; 1 tablespoon minced ginger; 1/2 cup scallions batons, 1-inch lengths; 1 tablespoon minced garlic; 1/2 pound bean sprout, picked; 1 red bell pepper, julienned; 1 onion, julienned; 2 eggs, lightly scrambled; 2 tablespoons Madras curry powder; Salt and white pepper to taste

Servings: persons

There are dozens of noodles famous in Singapore from the street hawkers to upscale restaurants; Singapore noodle is not one of them.
The lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer.
1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

1
Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes.
2
In a hot wok coated well with oil, stir fry ginger, scallions and garlic.
3
Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute.
4
Remove shrimp and chicken and set aside.
5
Use same oil to stir fry bean sprouts, peppers and onions.
6
Season and cook for 1 minute and set aside.
7
Wipe out wok and coat well with oil.
8
When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape.
9
While the egg is still partially fluid, add rice noodles to the wok.
10
Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly.
11
Continue to stir to avoid noodles from sticking to the pan.
12
Add curry powder and check for seasoning.
13
When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
14
PLATING Serve family style on an oval platter.

691

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: There are dozens of noodles famous in Singapore from the street hawkers to upscale restaurants; Singapore noodle is not one of them., The lack of geographic authenticity does not detract from this wonderful dish that is easy to prepare, perks up the taste buds, and can be served as a whole meal, a snack or an appetizer., 1 pound thin rice noodles, soaked in cold water for 2 hours, and drained, 1 pound baby shrimps, without shells, deveined, rinsed and drained, and more.

Yes, Pops' Singapore Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pops' Singapore Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions