No ImageSingapore Noodles with Shrimp

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  1. Peter

    Thank you. This was delicious. I added one additional teaspoon of sesame oil, added more curry powder (2 T total), and doubled the scallions; but other than that I followed the recipe to a T. Very tasty and we will definitely be having this again soon.


  2. Bee

    I made this recipe yesterday and while it was an ok recipe, I think it would’ve been amazing with a few tweeks. The 6oz of noodles ended up making 7 large (2cup) servings which is much more than the quoted 4.

    The flavor of the veggie saute prior to the addition of noodles was wonderful and potent, but once the 6oz of noodles was added the flavor was diluted with only the barest taste of curry. Next time I would decrease the noodles to 4oz and add more curry powder (perhaps double!). I also substituted shredded rotisserie chicken for the shrimp due to some picky eaters. Overall, will make again with changes.


  3. Denise Clegg

    Love, love, love this recipe! So much flavor, low calories, high protein what’s not to love. Lots of vegetables. No downside. I could eat it every day.


  4. Keri

    Made this for dinner tonight and we enjoyed it! Very easy to throw together. Prepping ahead is definitely a must. Would make again, thanks for sharing


  5. Keith Sabin

    Loved making it–busy, lots of steps building it–and the result was restaurant-level. Plan to make another batch for Malaysian friends


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