← Back to Search Results
stir-frying Asian
Singapore Noodles

Photo by:
Comments: 2
 

Recipe

This popular dish combines the delicacy of Chinese cooking, the heat of Indian spices, and the fragrance of Malaysian herbs.

Yield: Makes 4 servings
Prep time: 15 Mins
Cooking time: 10 Mins

Ingredients

  • 6 oz (175g) thin Asian egg noodles
  • 2 tbsp plus 1 tsp vegetable oil
  • 5 oz (140g) boneless skinless chicken breast, thinly sliced
  • 5 oz (140g) medium shrimp, peeled
  • 1 onion, thinly sliced
  • ½ red bell pepper, cored, seeded, and cut into strips
  • 1 small head of bok choy, sliced
  • 2 garlic cloves, finely chopped
  • 1 fresh hot red chile, seeded and minced
  • 4 oz (115g) bean sprouts
  • 2 tbsp light soy sauce
  • 1 tbsp curry powder
  • 2 large eggs, beaten
  • Cilantro leaves, for garnish

Special Equipment:

  • Wok

Directions

1. Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.

2. Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 1 minute. Add the shrimp and stir-fry for another 2 minutes. Transfer to a plate.

3. Add 1 tbsp oil to the wok and heat. Add the onion and stir-fry for 2 minutes. Add the pepper, bok choy, garlic, and chile, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for 2 minutes.

4. Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot.

Notes

Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.

Nutritional Benefits: low fat.

Caution: cook the shrimp on the day of purchase.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

414kcal (21%)
292mg (29%)
121mg (202%)
559mcg RAE (19%)
1028mg
109mg
30g
7g
5g
43g
218mg (73%)
781mg (33%)
2g (11%)
15g (23%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • ParkerSmith

    06.07.14 Flag comment

    I am glad to have come across this recipe. However, it does seem to be a lot of ingredients for what appears to be a small dish.

    Restaurants with good ambience
    http://www.blvd.sg/our-venues

  • ParkerSmith

    05.15.14 Flag comment

    I enjoyed reading it. I need to read more on this topic...I admiring time and effort you put in your blog, because it is obviously one great place where I can find lot of useful info..

 

Explore Cookbooks on Cookstr

west-coast-cooking West Coast Cooking
by Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-sweet-life The Sweet Life
by Kate Zuckerman
baked-explorations Baked Explorations
by Matt Lewis
mexican-everyday Mexican Everyday
by Rick Bayless
martin-yans-china Martin Yan's China
by Martin Yan
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
lucid-food Lucid Food
by Louisa Shafia
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?