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Singapore curry noodles in a bowl garnished with a slice of lime and cilantro
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Singapore Noodles

Singapore noodles are easy curried noodles with plump shrimp and chicken, great for a weeknight meal!
Course Main Dish
Cuisine Chinese
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 501kcal
Author Ann Otis

Ingredients

  • 5 oz rice vermicelli
  • 8 oz peeled raw shrimp fresh or frozen and thawed
  • 1 skinless, boneless, chicken breast
  • 1 carrot cut into julienne strips
  • 1/2 red bell pepper thinly sliced
  • 1 cup snow peas
  • 3 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 3 tablespoons vegetable oil divided
  • 2 clove garlic minced
  • 2 teaspoon fresh ginger minced
  • 1.5 tablespoons curry powder (more to taste)
  • 1 teaspoon kosher salt
  • 2 green onions thinly sliced on the bias
  • chopped cilantro (optional)

Instructions

  • Put shrimp in a colander and rinse under cold running water to thaw. Dry with paper towels.
  • Cut chicken breast into thin strips.
  • Soak noodles according to package directions. Drain.
  • In a small bowl, stir together lime juice, soy sauce, water, and two tablespoons of oil.
  • Heat the remaining tablespoon of oil in a non-stick skillet or wok over medium high heat. Add chicken and fry, stirring occasionally until lightly golden.
  • Add shrimp, carrot, pepper, garlic, ginger, curry powder, and salt. Stir fry until shrimp turns pink.
  • Add the drained noodles and lime juice mixture to the pan. Toss until noodles are hot and bright yellow. Remove from heat and sprinkle with green onions and optional cilantro.

Notes

Adapted from Chatelaine magazine

Nutrition

Calories: 501kcal | Carbohydrates: 48g | Protein: 36g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 239mg | Sodium: 2213mg | Potassium: 572mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1170IU | Vitamin C: 55.9mg | Calcium: 160mg | Iron: 4.3mg