Singapore Noodles

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"Germaine Swanson, who owned Germaine's in Washington,"

Original recipe yields 2 servings


  • Serving Size: 1 (626.2 g)
  • Calories 1129.5
  • Total Fat - 55.4 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 87.4 mg
  • Sodium - 1261.5 mg
  • Total Carbohydrate - 129.9 g
  • Dietary Fiber - 8.1 g
  • Sugars - 10.7 g
  • Protein - 26.4 g
  • Calcium - 192.4 mg
  • Iron - 8 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bring water to boil in covered pot for noodles.

Step 2

With food processor on, put ginger and garlic through feed tube to mince; remove and set aside.

Step 3

Cut carrots in quarters. Trim green part from leeks. Wash white part of leeks, and put carrots and leeks in food processor. Chop finely by pulsing.

Step 4

Cut beef against the grain into thin slices.

Step 5

Heat oil in nonstick skillet; saute ginger and garlic for a few seconds. Add coriander, hot-pepper flakes and cumin, and stir-fry a few seconds. Remove and set aside.

Step 6

Add beef to skillet and brown on both sides; add carrots and leeks and saute a minute or two.

Step 7

Cook noodles.

Step 8

Mix cornstarch with a little beef stock and then combine all stock to make mixture smooth. Add to skillet with reserved seasonings. Cook over medium heat until mixture thickens.

Step 9

Drain noodles and stir in.

Tips & Variations

No special items needed.

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