Singapore Noodles
Try this Singapore Noodles recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
pescatarian
- 2 garlic cloves minced
- 1 medium onion thinly sliced
- boiling water
- 2 tbsp soy sauce
- 1 tbsp oil
- 2 tbsp curry powder
- 2 eggs, lightly whisked
- 200 g rice stick noodles (vermicelli noodles)
- 2 stalks spring onions (scallions) thinly sliced
- 1 medium bell pepper (capsicum) thinly sliced
- 200 g boneless chicken (i used chicken thigh fillet) cut into thin strips
- 100 g shrimp (prawns) deveined and cleaned
- spring onions (scallions) chopped, to garnish
- Carbohydrate 9.88872501384547 g
- Cholesterol 0 mg
- Fat 13.8905750281108 g
- Fiber 2.63800002174425 g
- Protein 3.64285000658349 g
- Saturated Fat 1.81040250364688 g
- Serving Size 1 1 Serving (314g)
- Sodium 9.89752964112929 mg
- Sugar 7.25072499210123 g
- Trans Fat 0.80099750160488 g
- Calories 168 calories
Place noodles in a heatproof bowl. Pour in boiling water. Soak for 5 minutes. Drain. Rinse in cold water. Drain again. Set aside.Heat oil in a large frying pan or wok over high heat. Add eggs to the pan. Season with salt. Cook, and use a large spoon to break it down into small pieces. Remove scrambled eggs from the pan. Set aside.Add garlic, onions, bell peppers (capsicums) and spring onions (scallions) to the pan. Stir fry for 2-3 minutes until tender. Add chicken, shrimp, soy sauce and curry powder. Stir fry for 4-5 minutes or until chicken is cooked through. Stir in noodles and scrambled eggs. Stir fry for a further 2 minutes. Garnish with chopped spring onions (scallions).
