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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.

Singapore Noodles photo of a single serving on a white plate

Singapore Noodles. Make this take out favourite at home!

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.

Raw shrimp in a white bowl

Shrimp can be omitted for preference or allergy issues.

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

Singapore Noodles close up photo of finished dish

Singapore Noodles.

Looking for recipes on the healthier side?

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

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Best Healthy Eating Recipes. 25 delicious meals!

Originally published Sept 2012. Updated October 2020.

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Singapore Noodles photo of a single serving on a white plate
Yield: 6 Servings

Singapore Noodles

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.

Ingredients

  • 1 pound rice vermicelli noodles, cooked and drained

Meats

  • 1/2 pound lightly sautéed shrimp
  • 1/2 pound lightly sautéed boneless chicken breast slices
  • 1/2 pound lightly sautéed pork tenderloin slices

Vegetables

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

Remaining Ingredients

  • 4 tbsp peanut oil
  • 1 tsp toasted sesame oil
  • 4 cloves minced garlic
  • 2 tbsp minced fresh ginger
  • 1/2 small onion, julienned
  • 1 minced fresh chili pepper, more or less to taste
  • 1/2 cup chicken stock
  • 1/4 cup Hoisen sauce
  • 4 tbsp light soy sauce
  • 1/2 tsp black pepper
  • 1 tsp Chinese Five Spice Powder
  • 2 tbsp 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 1/4 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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Fred Jhon

Friday 8th of January 2021

Oi mate you've got the serving size wrong, you put 1g, mate.

Margaret

Monday 20th of March 2017

Looking forward to trying this recipe, but by the amount of chopping, mincing and julienning, the prep time is likely closer to an hour than 20 minutes! We mere mortals can't move THAT fast!! :)

Barry C. Parsons

Friday 24th of March 2017

HA! after making them so much I guess I'm used to it.

jacki rosenberger

Thursday 6th of November 2014

This dish is absolutely wonderful

Barry C. Parsons

Tuesday 18th of November 2014

Thanks!I love almost any noodle dish. This one is terrific!

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