Singapore Stir-Fried Noodles Recipe

Name: Singapore Stir-Fried Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb rice stick noodles (dry); 2 eggs, beaten; 4 teaspoons canola oil, divided; 1/3 lb small raw shrimp, shelled; 1/4 barbecued pork, cut in thin strips; 3/4 cup celery, thinly sliced on the diagonal; 1/2 cup green onion, chopped; 2 tablespoons curry powder; 1 cup quick thickened stock (see my recipe for stock); 1 tablespoon soy sauce; 2 cups bean sprouts, tightly packed; 1 tablespoon cilantro, chopped; black pepper, to taste

Servings: persons

1/2 lb rice stick noodles (dry)
2 eggs, beaten
4 teaspoons canola oil, divided
1/3 lb small raw shrimp, shelled
1/4 barbecued pork, cut in thin strips
3/4 cup celery, thinly sliced on the diagonal
1/2 cup green onion, chopped
2 tablespoons curry powder
1 cup quick thickened stock (see my recipe for stock)
1 tablespoon soy sauce
2 cups bean sprouts, tightly packed
1 tablespoon cilantro, chopped
black pepper, to taste

1
cover noodles with warn water and soak until soft, about 15 minutes, drain and set aside.
2
heat nonstick skillet over medium heat, pour in eggs and swirl to form thin layer on bottom. flip eggs and cook other side briefly. cut omelette into thin strips and set aside.
3
heat 2 teaspoons oil in large nonstick skillet or wok over high heat. add shrimp and stir fry for 1 minute. add barbecued pork and celery and stir fry for 1 minute. remove from heat and stir in green onions and egg strips. remove mixture from pan.
4
heat remaining 2 teaspoons oil in same pan over medium heat. add curry powder and stir for 20 seconds. add noodles and toss well. add thickened stock and soy sauce ans stir to mix well. cover and cook 2 minutes.
5
add shrimp and pork mixture, mix well and cook over med-high heat until moisture is completely absorbed. add bean sprouts and toss to mix.
6
garnish with cilantro and season with freshly ground pepper if desired.
7
serve immediately.

404

kcal

Calories

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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 13 ingredients. The key ingredients include: 1/2 lb rice stick noodles (dry), 2 eggs, beaten, 4 teaspoons canola oil, divided, 1/3 lb small raw shrimp, shelled, and more.

Yes, Singapore Stir-Fried 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!

Singapore Stir-Fried Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions