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Singapore Noodles
Singapore Noodles
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spicy Singaporean curry noodle stir-fry with shrimp, chicken, pork, and veggies - a delicious way to use up leftovers with an Asian flair.
Ingredients:
  • 1 pound dry vermicelli pasta
  • 2 skinless, boneless chicken breast halves - cut into strips
  • 2 butterfly pork chops, thinly sliced
  • 2 cloves garlic, crushed
  • 3 tablespoons vegetable oil
  • 0.5 onion, thinly sliced
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 0.5 (12 ounce) package frozen shrimp, thawed
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 3 tablespoons yellow curry powder
  • 0.25 cup water
Instructions:
  • Boil generously salted water in a large pot. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta.
  • In a hot skillet, add oil and brown chicken, pork, and garlic until cooked.
  • Lower the heat to a gentle medium-low. Introduce the onion, carrots, and water into the mix, then cover and let them steam for 5 minutes. Toss in the celery and shrimp, cover once more, and steam for an additional 2 minutes.
  • Combine bean sprouts, soy sauce, and curry powder in a pan and cook for 4 to 5 minutes until well blended and heated through.
  • Toss the noodles in the skillet until coated evenly.

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