Singapore Noodles

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Curry-flavoured, stir-fried rice noodles, with shrimp and pork.

Curried noodles are a classic in Southeast Asia, particularly in Singapore, where Chinese cuisine is influenced by the Indian culture. This recipe is one of numerous versions, all made with either rice or wheat noodles, various types of meat and seasonings, but always spiced up with curry.

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Preparation : 15 min Cooking : 20 min
490 calories/serving
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Ingredients

140 g rice sticks (noodles)
1 tbsp wheat-free soy sauce 15 mL
1 tbsp fish sauce (nam pla) 15 mL
1 1/2 tbsp canola oil 23 mL
100 g pork strips
12 shrimp, small size, cooked 65 g
1/2 onions, coarsely chopped 100 g
1/2 green peppers, diced 80 g
1 clove garlic, minced
1/4 dried chili peppers, minced 0.1 g
1/2 tbsp gingerroot, grated 7 g
1/2 tbsp curry powder 5 g
1/2 tbsp sugar 6 g
1/4 cup water 65 mL
1/2 green onions/scallions, chopped [optional]
2 tbsp peanuts [optional] 16 g
1 tbsp fresh cilantro, chopped [optional] 2 g

Before you start

You will need a wok or skillet.

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Method

  1. Cook the noodles in a large pot of salted boiling water until they are al dente, about 3 min. Rinse the noodles in cold water to stop the cooking process and drain thoroughly. Set aside. Mix the soy sauce and fish sauce in a small bowl. Set aside.
  2. Heat one tablespoon of the oil in a wok or skillet over low heat. Add the pork and cook, stirring constantly, until it is lightly browned, about 4 min. Remove the pork from the pan, using a slotted spoon and set aside on a plate.
  3. Add the remaining oil. When the oil is hot, add the onion and green pepper. Cook, stirring occasionally, until the onion begins to brown, about 5 min. Stir in the garlic, ginger, and chili pepper. Cook 1 min with stirring.
  4. Add the curry powder and sugar. Cook a few seconds with stirring, then pour in the noodles. Cook 1 min with some stirring. Add the soy mixture and the shrimp. Return the pork to the skillet. Pour in the water to allow the noodles to separate. Continue cooking, with occasional stirring, until the noodles start to turn golden-coloured, 5-7 min.
  5. Adjust the seasoning, garnish with the optional scallions, peanuts, and cilantro, then serve on the warmed dishes.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

490

Fat

13 g

20 %

Saturated 2.1 g
+ Trans 0.2 g

11 %

Cholesterol

90 mg

Sodium

970 mg

41 %

Carbohydrate

70 g

23 %

Fibre

4 g

16 %

Sugars

6 g

Net Carbs

66 g

Protein

21 g

Vitamin A

3 %

Vitamin C

40 %

Calcium

5 %

Iron

20 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese, Niacin, Selenium, Vitamin B1, Vitamin B12, Zinc
Good source of  :
Fibre, Iron, Magnesium, Phosphorus, Potassium, Vitamin B6, Vitamin C, Vitamin E, Vitamin K
Source of  :
Calcium, Copper, Folacin, Omega-3, Pantothenic Acid, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1
Meat and Alternatives 2
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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