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.

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 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.

That's it — enjoy your meal!

Singapore Style Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions