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Singapore Noodles photo of a single serving on a white plate

Singapore Style Noodles

Singapore Noodles is one of my all time favourite Chinese take out meals but I like my homemade version even better.
Course Dinner
Cuisine Asian Inspired
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 375 kcal
Author Barry C. Parsons

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.