Wednesday, August 21, 2013

Singapore Noodles with Shrimp

Singapore Noodles with Shrimp
I love Asian noodle recipes! I've tried many in my blogging days! This one is a little different because it's a fusion of Chinese and Indian flavors! The curry powder gives it some heat. Most Singapore Noodle recipes are on the bland side, in my opinion!

So I took this very popular recipe here and 'Super Tweaked' to make it more tasty! I omitted the chicken and pork because I wanted a simpler recipe using only shrimp. I added a homemade stir fry sauce (shown below) to amp up the flavor! I loved the results and will be making this more often! This tastes just like a dish from my local take-out restaurant! Perfect for when I get a craving for Chinese food!

Singapore Noodles with Shrimp
Singapore Noodles with Shrimp

1/2 lb. thin spaghetti or rice noodles
1 & 1/2 Tbls. olive oil
1 & 1/2 Tbls. pure sesame oil
3 large cloves garlic, minced
1 medium sized onion, sliced thin
1 carrot, sliced thin
1 stalk celery, sliced thin
1 cup petite peas
1 lb. medium shrimp, peeled and deveined
1 cup bean sprouts
3 Tbls. yellow curry powder
1/4 cup low sodium chicken broth
8 ozs. Stir Fry Sauce from recipe below

Prepare the Stir Fry Sauce recipe below and set aside 8 oz.
Cook spaghetti or rice noodles according to package directions and set aside.
In a large deep skillet, heat olive oil and sesame oil on medium/high.
When oils are hot, stir in garlic, onion, carrots and celery.
Keep stirring and cooking for about 1 minute.
Lower heat to medium/low and stir in the curry powder and chicken broth.
Cover and let simmer for 3 minutes.
Then add in shrimp and bean sprouts, stirring and cooking until shrimp turns white.
Now add in 8 ozs. of the Stir Fry sauce and mix well.
Then add in the spaghetti or rice noodles. Stir to combine.
Serve warm. Serves 4
Recipe adapted from

All Purpose Stir Fry Sauce Ingredients:
2/3 cup lite soy sauce
1/2 cup low sodium chicken broth
1/3 cup rice wine vinegar
4 Tbls. white sugar
1 Tbls. pure sesame oil
1/4 tsp. black pepper
3 Tbls. cornstarch
1/2 cup water

In a medium saucepan over medium heat, combine first 6 ingredients.
Stir and bring to a boil.
In a separate small bowl combine the cornstarch and water, mix well.
Reduce heat to medium/low and add in the cornstarch mixture.
Simmer while stirring until mixture thickens slightly, them remove from heat and set aside 8 oz. of this sauce to use in the Singapore Noodle recipe. Save the remaining sauce in a sealed container in the fridge for use whenever you want to add more flavor to any Asian recipes. Can last for about 2 months in the fridge.
Recipe adapted from


  1. This looks like a delicious and easy recipe! Perfect for a quick lunch.

  2. Oh my! I could eat 2 platefuls of this! One day I'm going to get brave and make Asian food - although why? My daughter's MIL is from South Korea and makes food as beautiful as yours - I'll stick with that! :)

    1. Then you should make this for your daughters MIL...I guarantee she will be so impressed! =D

  3. This sounds so delicious, Lilian! I love Chinese's one of my absolute worst guilty pleasures! I am going to HAVE to try this recipe! :)

    1. Hi Linda! Thank you so much! let me know how you liked it! =D

  4. Thank you for the sauce recipe. The ingredients are staples in my home and I would rather make my own then use the stuff in the bottle. Much Appreciated!

    1. You're very welcome Eddie! Thank you for checking it out! =D


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