Singapore Style Noodles Recipe

Name: Singapore Style Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice vermicelli or 8 ounces very thin Chinese wheat noodles; ¼ cup soy sauce; 12-1 teaspoon sambal oelek (Indonesian chili paste) or 12-1 teaspoon thai chili paste or 12-1 teaspoon hot sauce; 2 tablespoons molasses; 2 tablespoons rice wine vinegar; 1 ½ tablespoons canola oil; 1 tablespoon curry powder; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; 4 scallions, whites minced,greens cut in 1 inch pieces; 6 ounces lean pork loin, sliced thinly across the grain and cut into 1/4 inch strips; 6 ounces shrimp, peeled and deveined; 1 red bell pepper, cut in 1/4 inch strips; 2 cups bean sprouts (I used about 1 cup); salt and pepper

Servings: persons

8 ounces rice vermicelli or 8 ounces very thin Chinese wheat noodles
¼ cup soy sauce
12-1 teaspoon sambal oelek (Indonesian chili paste) or 12-1 teaspoon thai chili paste or 12-1 teaspoon hot sauce
2 tablespoons molasses
2 tablespoons rice wine vinegar
1 ½ tablespoons canola oil
1 tablespoon curry powder
1 tablespoon minced fresh ginger
2 cloves garlic, minced
4 scallions, whites minced,greens cut in 1 inch pieces
6 ounces lean pork loin, sliced thinly across the grain and cut into 1/4 inch strips
6 ounces shrimp, peeled and deveined
1 red bell pepper, cut in 1/4 inch strips
2 cups bean sprouts (I used about 1 cup)
salt and pepper

1
Soak the vermicelli in cold water to cover, for 20 minutes-- they should be pliable.
2
(If using the wheat noodles, boil for 2-4 minutes, drain in a colander, run under cold water and drain again.)
3
Mix soy, sambal ulek, molasses and vinegar in a small bowl, set aside.
4
Drain the vermicelli.
5
Heat a large skillet or wok over high heat, and then swirl the oil in.
6
Stir fry the curry, ginger, garlic and scallion whites for 20 seconds (do not brown).
7
Add the pork, shrimp and pepper, and stir fry for 1-2 minutes, until cooked.
8
Stir in the noodles, soy sauce mixture, scallion greens and bean sprouts.
9
Stir fry for 1-2 minutes, or until noodles are soft.
10
Add salt and pepper to taste, serve immediately.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 8 ounces rice vermicelli or 8 ounces very thin Chinese wheat noodles, ¼ cup soy sauce, 12-1 teaspoon sambal oelek (Indonesian chili paste) or 12-1 teaspoon thai chili paste or 12-1 teaspoon hot sauce, 2 tablespoons molasses, and more.

Yes, Singapore Style 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.

Singapore Style Noodles

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