Singapore Noodles. A takeout favourite you can make at home!

Singapore Noodles is one of my all time favourite Chinese take out meals but I like my homemade version even better.

One of my favourite take-out Chinese food meals is also one that we now sometimes make at home. Don't worry though to the staff at Magic Wok, we still will have yours regularly!

You can add or modify the vegetables and meats to your own tastes. If you don't like shrimp don't add them.

Substitute chopped broccoli for the green onions if you like. The recipe will be good no matter how you modify the ingredients.

The same also goes for the chili pepper, add a little or a lot depending on your heat preference.

This delicious dish has quickly become a go-to quick meal at our house and one we all really enjoy.

Looking for recipes on the healthier side?

We've added a collection of 25 Best Heathy Eating Recipes here.

Originally published Sept 2012. Updated October 2020.

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Singapore Noodles

Yield: 6 Servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Singapore Noodles is one of my all time favourite Chinese take out meals but I like my homemade version even better.

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Ingredients

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• 1 pound rice vermicelli noodles, cooked and drained

Meats

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• ½ pound lightly sautéed shrimp
• ½ pound lightly sautéed boneless chicken breast slices
• ½ pound lightly sautéed pork tenderloin slices

Vegetables

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• 1 small red pepper, julienned
• 2 small green onions sliced
• 2 cups fresh bean spouts
• ½ cup thinly sliced celery
• 1 cup thinly sliced Chinese or Napa cabbage
• 4 tablespoon chopped cilantro, optional

Remaining Ingredients

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• 4 tablespoon peanut oil
• 1 teaspoon toasted sesame oil
• 4 cloves minced garlic
• 2 tablespoon minced fresh ginger
• ½ small onion, julienned
• 1 minced fresh chili pepper, more or less to taste
• ½ cup chicken stock
• ¼ cup Hoisen sauce
• 4 tablespoon light soy sauce
• ½ teaspoon black pepper
• 1 teaspoon Chinese Five Spice Powder
• 2 tablespoon yellow curry powder

Instructions

1. Start by seasoning and lightly sautéing the shrimp, chicken and pork and set aside.
2. To a large wok add the peanut oil, toasted sesame oil, garlic, ginger, onion and chili pepper.
3. Cook until the onions are softened then add the chicken stock, Hoisin Sauce, soy sauce, pepper, 5 spice powder, and curry powder.
4. Simmer until the volume is reduced by about ¼ then add the meats and vegetables and cook for an additional minute before adding the cooked rice noodles and tossing everything together until the noodles are evenly coated.

Nutrition Information

Yield

6

Serving Size

1 grams
Amount Per Serving Calories 375Total Fat 14gSaturated Fat 3gUnsaturated Fat 0gCholesterol 145mgSodium 955mgCarbohydrates 34gFiber 4gSugar 7gProtein 28g

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