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Singapore-style Fried Noodles

This Singapore-style Fried Noodles dish is a rich, colorful combination of thick wheat noodles, with pork, shrimps, vegetables and seasonings. A dash of curry is added to spice up this all-in-one meal, which is great served family-style for special events or a weekend meal. This is a recipe by Elizabeth Ann Quirino on The Quirino Kitchen.
Cook Time28 minutes
Course: Dinner, Lunch
Cuisine: American, Asian, Filipino, Singapore
Keyword: Singapore Fried Noodles
Servings: 4 people
Calories: 0.3kcal
Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

  • Large Wok or Skillet

Ingredients

  • 1 pound fresh Chinese wheat noodles
  • 4 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 whole onion, chopped
  • 2 stalks scallion whites, chopped
  • 1 cup julienned strips of carrots
  • 1 Tablespoon patis (fish sauce)
  • 1/2 pound pork shoulder or pork belly, sliced thin in 1/2-inch pieces
  • 1/2 pound fresh shrimps, peeled, heads and tails removed
  • 1 cup broth; vegetable or chicken
  • 2 teaspoons yellow curry powder
  • 1 cup sliced green beans, cut into 1-inch pieces
  • 3 cups shredded cabbage
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 whole large eg, cooked scrambled, sliced in strips; for garnish
  • 2 stalks scallion greens, for garnish
  • 1/2 cup slices of red bell pepper, for garnish
  • slices of lemon; for garnish

Instructions

To prepare Chinese noodles:

  • The fresh Chinese wheat noodles are already pre-boiled.
    Wash the noodles in cold running water for a few seconds. Drain in colander.
    In a medium-sized stockpot, blanch the noodles in boiling water for 10 seconds and not longer. Do not let noodles blanch too long or they will stick and clump together. Drain noodles and set aside.

To cook the Singapore-style Fried Noodles:

  • In a large wok or skillet, over medium-high heat, pour the oil. Add the garlic, onions, scallion whites, and carrots. Stir fry for about 2 minutes till soft and fragrant.
  • Pour the patis.
    Add the pork and shrimps. Cook for about 5 to 6 minutes till pork turns brown and shrimps become pink.
    Pour the broth. Add the curry powder and blend in the mixture with other ingredients.
  • When meat and shrimps are nearly cooked, add the green beans and cabbage.
    Continue cooking for 5 to 6 minutes more till vegetable greens are soft.
    Season with salt and black pepper.
  • Garnish with slices of scrambled egg, red bell pepper strips, scallion greens, and lemon. Serve warm.

Cook's comments:

  • I use the fresh, Chinese noodles for this recipe which are thick and made of wheat. They are found in Asian or Chinese groceries, by the freezer section.
    You can also use dry noodles if that's what you have available. There are no hard and fast rules for this noodle recipe.

Nutrition

Serving: 100grams | Calories: 0.3kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.003g | Sodium: 145mg | Potassium: 2mg | Fiber: 0.03g | Vitamin A: 1IU | Calcium: 1mg | Iron: 0.01mg