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Singapore Noodles

It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner.
4 Servings - 1 hr -
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Servings:4  | Calories:335 | Total Fat:14g  | Chol:134mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 14g
22 %
Sat Fat 2g
10 %
Total Carb 36g
12 %
Fiber 2g
8 %
Sugars 3g
Cholesterol 134mg
45 %
Sodium 1062mg
44 %
Protein 15g
31 %
38% Rice stick noodles
30% Others combined
18% Vegetable oil
12% Roast pork
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/4 pound shrimp, shelled, deveined, and rinsed under cold water
2 tablespoons plus 4 teaspoons canola or vegetable oil, divided
2 1/2 teaspoons Asian fish sauce, divided
1 bundle (about 5 1/2 ounces) dried rice stick noodles (see note above)
2 medium cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
2 eggs, beaten with two pinches kosher salt
1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
1/4 medium onion, very thinly sliced
1/2 medium red bell pepper, stemmed, seeded and julienned
12 snow peas, stemmed, tough strings removed, and slice thinly on the bias
1/2 medium carrot, julienned
1 tablespoon curry powder, divided
Kosher salt
2 scallions, sliced very thinly on the bias
2 teaspoons toasted sesame oil

Directions : View recipe directions on
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