Chicken and Pork Singapore Noodles

    30 min

    A satisfying stir fried combination of Asian noodles, prawns, pork and vegetables. You can basically add anything you have in the fridge!

    117 people made this

    Serves: 8 

    • 450g Chinese egg noodles or spaghetti
    • 2 skinless, boneless chicken breast fillets, sliced
    • 2 boneless pork chops, thinly sliced
    • 2 cloves garlic, crushed
    • 3 tablespoons vegetable oil
    • 1/2 onion, thinly sliced
    • 2 carrots, thinly sliced
    • 2 sticks celery, thinly sliced
    • 180g prawns
    • 80g bean sprouts
    • 2 tablespoons soy sauce
    • 3 tablespoons yellow curry powder
    • 4 tablespoons water

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add noodles or spaghetti and cook for 8 to 10 minutes or until al dente; drain.
    2. In a deep frying pan or wok, brown chicken, pork and garlic in the oil over medium-high heat.
    3. Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
    4. Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with spicy chilli sauce and/or soy sauce.

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    Reviews in English (98)


    Great base recipe. I tried this today and made the following changes after reading the other reviews. I used chickenbroth instead of just water, 2 tbsp. low sodium soy sauce, 2 tbsp. fishsauce, 1 tbsp. sesame oil, and 2 tbsp. curry powder. I also only used chicken and shrimp, instead of all the different meats, and an 8oz pack of noodles. This tasted almost better than would we get at the restaurant. However, next time I will double the spices, sauces, and broth. For people that think something is missing, add the fishsauce and sesame oil.  -  15 Apr 2007  (Review from Allrecipes US | Canada)


    This is the goods: one of the most addictive dishes on the planet. Take the man at his word and use it to clear out the fridge: about the only essential distinct ingredients are the shrimp, bean sprouts and the spices, but you can vary the meats and other veggies freely. It's so easy to overcook shrimp that I just bury them in the hot noodles a couple of minutes before tossing everything together. Also, when using frozen shrimp, I use the plumping technique suggested by Molly O'Neil: defrost them in the fridge for 24 hours, then brine them for an hour in a sugar/salt solution. I suggest only one major variation: I picked the brain of my local Singapore chef, and found that he uses equal quantities of curry and chili powders.  -  09 Nov 2007  (Review from Allrecipes US | Canada)


    I followed the advise of another reviewer and added fish sauce and sesame oil. I substituted chicken broth for the water, and added more of it. First I browned the pork and chicken separately, and removed the meat from the pan. Then I browned the curry powder and some red chile flakes in the remaining oil before adding the vegetables and broth. I parboiled the carrots. I added some bok choy with the bean sprouts, and put the shrimp in at the end and returned the meat to the pan just before adding the noodles. This came out beautifully. My husband and I both loved it and I'm having the leftovers for breakfast.  -  09 May 2007  (Review from Allrecipes US | Canada)