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Singapore Noodles Recipe


  • Singapore Noodles Recipe225 g pork tenderloin, trimmed and sliced in thin strips
  • 2 tbsp (30 mL) sodium-reduced soy sauce
  • 1 tsp (5 mL) sesame oil
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 280 g dried rice vermicelli, (about 1/32-inch/1 mm thick)
  • boiling water
  • 4 tsp (18 mL) vegetable oil
  • 2 eggs, lightly beaten
  • 225 g jumbo shrimp, (21 to 24 count), peeled and deveined
  • 1 small onion, thinly sliced
  • 1 half sweet red pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 green onions, cut in 1-1/2-inch (4 cm) lengths
  • 2 tsp (10 mL) curry powder
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) granulated sugar
  • 2 cups (500 mL) bean sprouts


  1. In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

  2. Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.
  3. In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.
  4. Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.

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