在中国-新加坡式面条是最喜欢的American restaurants and are traditionally made using leftover Cantonese roast pork. The dish is lightly seasoned with Indian curry powder, giving the thin rice noodles a beautiful yellow hue. The curry flavor explains the dish's name: Singapore cooking exhibits a significant Indian influence. Stir-fried with small shrimp and peas, this colorful dish can be made ahead of time and very successfully reheated.
广东叉烧肉可以在中国市场找到ts. You'll recognize the long and thick reddish-golden meat strips hanging in the window to entice passersby.
Ingredients
Serves 6
Step 1
Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
Step 2
Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.
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Reviews (17)
Back to TopThe first time I made this recipe the noodles were very dry (as described in other reviews). The second time to add more flavour and a better texture to the dish, I made the below adjustments: - Added chicken broth to the noodles in one of the final steps and let it boil off. It made the noodles and dish as a whole a lot more moist -- while adding a bit of flavour. - Soaked the shrimp in fish sauce for an hour before the meal. Added some flavour to the shrimp. - Added about two teaspoons of sesame oil and about half a teaspoon of curry powder to eggs. Scambled them and added them to the final dish. Added a lot of great flavour! -
Anonymous
Toronto, ON
11/4/2016
We enjoyed this recipe very much. It is quick and easy to prepare. I used Maharaja's Curry Powder from The Spice House, in Milwaukee (available online) with shrimp and chicken which was on hand. The quality of the curry you use makes or breaks a simple dish like this.
dandcee
Pompano Beach, FL
11/1/2016
I enjoyed this. Most Asian-inspired recipes are too sweet for me. I would like to find a way to have some sauce or at least loosen it up a bit. It was too dry for my taste. If I can accomplish that, it would get 3 stars. I did not want to keep adding oil. I used fettuccine because that's what I had on hand--next time I will get the rice noodles. I did not use ham.
elle_hart
Northern VA
1/2/2016
For a weeknight Chinese fix without a drive or paying a tip and waiting for delivery, this recipe is THE answer - albeit, like other reviewers, with a curry/fish sauce bump (aka to taste). For reference - I order Singapore Rice Noodles practically anytime offered on a menu. With maybe 1-2 exceptions in 20+ years it has always delivered wherever I've been - probably because it's hard to mess up. And that's why I didn't rate this 4 forks, which I reserve for "recipes that are essentially secret code to food magic". Snip your noodles while they saute to separate if they're not yielding to oil. And please no dairy - This is Chinese food after all! Other than that, curry powder season and dash fish sauce to your own tastes (I nearly doubled them)... Since this dish was one of those created as a solution to leftover roasted pork, it probably works well with leftover whatever proteins/veggies you normally see on Chinese food menus. And best yet - It takes less than 1/2 hour to make!
isliss
Los Angeles, CA
5/29/2013
First time I made this, it tasted bland to me. My mistake was using Shillings curry. I went out of my way to find an Indian grocery store and bought a big bag of hot Indian curry for half the price of a teeny bottle at my local Safeway. The right curry makes a HUGE difference.
Anonymous
2/21/2013
I made this for our gourmet group's "Pan Asian" night and it was a huge hit! I rated this a 3 fork because I needed to make some changes to get it to 4 forks. First, I used the thicker (linguine thickness) rice noodles. I soaked them in warm water for about 45 minutes and then added them into the skillet WITHOUT boiling them first. This achieved the perfect texture for the noodles. Since I wasn't boiling water for the noodles, I just threw the shrimp in with the onions towards the end of that cooking block. Also, I had to really up the amount of curry used....I believe I ended up somewhere around 4 T and it could still have used some more kick for the adults in the house. :) My hubby has now decreed that this dish must be repeated SOON! :)
fightpilotswife
Las Vegas, NV
6/24/2012
I followed this recipe pretty closely and the noodles turned out dry (broke up into little bits) and bland but tasted "okay". The only modification I made was I added some chicken instead of pork. So based on the original recipe, I'm rating this "one fork" which is not bad according to the rating system. The second time I made this, I cooked the noodles directly in the pan (without boiling it in a pot first) and added about 1.5 cups of water, a little bit at a time and let the noodles soak up the water. I also added more curry powder, soy sauce, oyster sauce, salt, and pepper. The second batch was more flavorful and the noodles stayed in tact. I would rate my second batch "two forks" which is "good" according to this rating system. And speaking of the rating system, I think it is misleading because it seems people are rating their own modified and improved recipes rather than the original recipe.
Anonymous
Santa Ana, CA
2/27/2012
Very good and simple recipe but like other reviewers, I needed to spice it up a little by adding more curry and fish sauce the second time around. The result was outstanding. A definite winner.
hodachef
11/10/2011
Good recipe as a start but it required quite a bit of tweaking on our end. We added about 4X times more curry powder, broccoli, crushed red pepper, onion powder, green onions, mushrooms and garlic powder. A generous amount of fish sauce also helped but in my opinion the two eggs we added at the end really brought the dish together. Make sure to mix them around with the pasta. Also, if your noodles turn out dry just add more oil.
dmoreno1982
Baltimore, MD
9/16/2011
Pretty good. I had a taste just after adding the curry powder, and it tasted gross, but it all came together after the fish sauce and seasoning to taste.
Anonymous
Brisbane
8/14/2011
this is very easy, quick, and delicious. I was trying to use up ham from easter, and came across this recipe. did not add shrimp. I added some garlic to the onions. My only complaint is the noodles were a bit dry, so i added some cream to loosen it up. I will make it again, soon.
daniguinha
los angeles, ca
4/27/2011
Excellent dish! I added sliced green onions and red pepper for extra color and flavor. I used 2 tablespoons of Madras curry powder because I cooked 16 oz of noodles. Believe me, you will be glad you did! Yum, so good!
Foody_in_Ottawa
Ottawa, Canada
4/5/2011
Easily the most authentic looking and tasting Asian food results I've ever accomplished; subbed the meat from 1 sweet Italian sausage in for the roast pork (sauteed early on with spring onions), added garlic, mushrooms and snow peas, lots more curry than called for. Easy and quick; I will definitely be serving this again.
Anonymous
nyc
4/5/2011
Excellent dish. I added sliced green onions and red pepper for extra color and flavor. I used 2 tablespoons of Madras curry powder because I cooked 1lb of noodles. Believe me, you will be glad you did! Read More //m.fonts4kids.com/recipes/food/notes/Singapore-Noodles-354709#ixzz1Ifgnc9wx
Foody_in_Ottawa
4/5/2011
Omitting the meat/shellfish/pork, I made this as a side dish, alongside tilapia prepared with a Thai-style marinade and grilled asparagus. Delicious meal.
Jbanks
Bethesda, MD
1/25/2011
