Singapore Noodles

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"From one of our national supermarkets and their monthly magazine."

Original recipe yields 4 servings


  • Serving Size: 1 (323.3 g)
  • Calories 644.5
  • Total Fat - 14.3 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 238 mg
  • Sodium - 1299.9 mg
  • Total Carbohydrate - 87.5 g
  • Dietary Fiber - 6.9 g
  • Sugars - 5 g
  • Protein - 41 g
  • Calcium - 126.7 mg
  • Iron - 6.8 mg
  • Vitamin C - 8.2 mg
  • Thiamin - 1.4 mg

Step 1

Place the noodles in a heatproof bowl and cover with boiling water and set aside for 2 minutes to soak and then drain well.

Step 2

Meanwhile, heat half the oil in a wok or frying pan over high heat and add half the chicken and stir fry for 2 minutes or until cooked through and transfer to a bowl and then repeat with remaining chicken and transfer to the bowl with the rest of the chicken.

Step 3

Stir fry the prawns in the wok or pan for 2 to 3 minutes or until prawns curl and change colour and transfer to a bowl.

Step 4

Add the remaining oil to the wok or pan and add the carrot, capsicum and snow peas and stir fry for 2 minutes or until just tender.

Step 5

Add the chicken, prawns, noodles, spring onion, curry paste and soy sauce and stir fry for 2 to 3 minutes until heat through and well combined.

Step 6

Divide among serving bowls and sprinkle with coriander leaves.

Tips & Variations

No special items needed.


Daily Inspiration

We enjoyed this version of Singapore noodles -- it's one of my favorite recipes at our local Asian restaurant. I used baby shrimp in addition to the chicken (used breast meat vs. thigh). I chose red curry paste and substituted tamari sauce for regular soy sauce to reduce the salt content. I also used a very thin vermicelli-type pasta that I purchased in the Asian market. Made a really nice meal.

(14 Sep 2016)