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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.
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.
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.
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
Loved making it–busy, lots of steps building it–and the result was restaurant-level. Plan to make another batch for Malaysian friends
Similar Chinese stir fried rice noodles/rice sticks made by Singaporeans just like your Singapore Noodles with Shrimp are called “chow mei fun”, “curry flavoured har chow mei fun” or “curry char bee boon”, the Malays in Singapore call this dish “bee hoon goreng”
Delicious!!! Do all the prep work, then it does take about 10 minutes to cook, Followed the recipe as is, My husband thought it was great! So the extra prep work was worth it!
This is absolutely delicious, and my husband thinks it is even better than the local restaurant version. I changed it a little to make it low FODMAP and IBS-friendly. In place of the onion, I used the green parts of a couple of extra scallions and some chives. I used garlic oil rather than garlic. I love the taste of fish sauce, so I used that instead of soy sauce, and I also squeezed a lime over the dish. It is great with diced chicken thighs too. I have a feeling that this will become a frequent dish in our home. Thank you for a superb recipe!
I love noodles and Singapore noodles look so divine, thanks for the recipe. It is really very
helpful, I will surely try at home.
This definitely isn’t a dish that came from Singapore! It still tastes great though :) Thanks for the recipe.
Singapore Noodles has been a feature on the Panda Inn’s (founded in Pasadena, CA – now an international chain) menu for decades. Their cuisine is basically Mandarin. They may well have made up this dish, which is very good…
I’m grateful for the recipe. My DH loves this stuff…