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Curried Singapore-Style Noodles

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    31 minutes
  • Cook Time:

    16 minutes


Singapore-style noodles were popularized by Chinese restaurant cooks, who generally prepare the dish using rice vermicelli. Recipe may be halved.
3/4 lb. angel hair pasta
1 Tbsp. sesame oil
1 cup low-sodium vegetable broth
1/4 cup low-sodium soy sauce
2 Tbsp. light brown sugar
2 Tbsp. rice wine vinegar
3 Tbsp. vegetable oil
2 medium leeks, white parts only, sliced into thin rings
1 cup julienne-cut carrots
1 red bell pepper, thinly sliced
1 medium zucchini, sliced into matchsticks
4 scallions, chopped
1 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 Tbsp. mild curry powder
2 tsp. Asian-style hot chili sauce (available in the International aisle)
2 (8-oz.) pkg. super-firm tofu cubes, drained and patted dry
Curried Singapore-Style Noodles


1. In a large pot, bring 1 gallon very hot tap water to a boil over high heat. When water boils, sprinkle in 4 tsp. salt, then add pasta. Stir pasta well and cook 4 to 5 minutes, stirring once or twice, until just tender, or al dente. Drain and return noodles to pot, toss with sesame oil, and set aside.
2. Prepare cooking sauce. In a small bowl, stir together vegetable broth, soy sauce, brown sugar, and vinegar. Set aside.
3. In a large nonstick skillet or wok, heat 1 tbsp. vegetable oil over high heat. When oil is very hot, add leeks, carrots, bell pepper, and zucchini and cook, tossing constantly, for 4 minutes.
4. Add scallions, garlic, ginger, curry powder, and hot chili sauce to vegetables and cook, tossing constantly, for 1 minute, or until spices are evenly distributed and have begun to release their aromas.
5. Pour hot vegetables over noodles. Stir well to combine.
6. Prepare optional tofu, shrimp, or chicken. To prepare tofu, heat vegetable oil in a large skillet over high heat, add tofu cubes, and cook, tossing, until cubes begin to turn lightly golden, about 4 minutes. Add to noodles. To prepare shrimp, heat vegetable oil in a large skillet over high heat, add shrimp, and cook, tossing constantly, until pink all over, 1 to 2 minutes. Add to noodles. To prepare chicken, heat vegetable oil in a large skillet over high heat, add chicken tenders, and cook, tossing constantly, until cooked through, about 5 to 8 minutes. Add to noodles.
7. Add reserved cooking sauce to noodles and stir to coat all ingredients thoroughly. Move pot to stove top and heat over medium-high heat until mixture begins to bubble and is heated through, 2 to 3 minutes. Serve immediately. May be kept, refrigerated, for up to three days.
Source: Hannaford fresh Magazine, March - April 2009
Notes: Nutritional value is based on the vegetarian version of this recipe.


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 620 kcal (31%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (28%)
Saturated Fat 2 g (10%)
Cholesterol 0 mg (0%)
Sodium 630 mg (26%)
Total Carbohydrates 89 g (30%)
Dietary Fiber 7 g (28%)
Protein 25 g (42%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a