Nana Recipe Wednesday–Singapore Noodles

by Sarah on March 5, 2014

Do you know what I like?  Noodles.  And curry.  And veggies.  And Nana.  That means this recipe is a winner in my book.  Very comforting.  And let me tell you, with the week I’ve had, I could use some serious comforting.  Did I mention my house has termites?

Nana looks properly horrified about the termites.  It’s about the same look I had when I thought those pesky little piles of black pepper my kids kept spilling was really termite crap.  So along with behind horrified at the thought of termites in my kitchen, I feel guilty about nagging my kids about spilling black pepper all over the place.

Let’s move on.  Because Singapore noodles are a much more pleasant subject than termites, dontcha think?  As with any typical stir-fry kind of thing, it surely pays to have everything chopped and ready to go when you’re ready to cook, since everything goes pretty fast once you get going.

Know what else?  Pork and shrimp are a good combination.

So get cooking!  Don’t be alarmed by the somewhat unnatural yellow hue of these curry flavored noodles–in fact, if you want them even more yellow, you can add a wee pinch of turmeric.  I’m sure you and yours could use a bit of comforting too.

*I adapted this easily for my vegetarian kid.  I used veggie stock and firm tofu in place of the pork and shrimp.  You could also add a few more veggies if you had some.  Just cook everything in the same order, except skip the pork step.  I just added the tofu where the instructions have you add the shrimp.*

Nana's Singapore Noodles


  • 2 1/2 Tbsp soy sauce
  • 1/2 cup chicken stock
  • 1/2 pound fresh Chinese egg noodles (if unavailable, use dried vermicelli)
  • 1/4 cup oil
  • 1/2 lb. pork tenderloin, cut into thin slices
  • 1 red bell pepper, cut into thin slices
  • 1/2 green bell pepper, cut into thin slices
  • 3-4 scallions, cut into 2-inch pieces
  • 1 1/2 Tbsp curry powder (or to taste)
  • 2 cloves garlic, minced
  • 2 tsp grated ginger (or to taste, I used a bit more)
  • 1/2 tsp salt (or to taste)
  • 3/4 lb medium shrimp, peeled and deveined (I used baby shrimp)
  • 1 egg, beaten to mix
  • Sriracha or sambal olek to taste (optional--this was my addition)


  • Combine soy and stock, set aside.
  • Boil noodles until tender, only a minute if using fresh noodles, until al dente if using dried. Drain and lay on a plate and let 'dry' while you prepare the rest of the dish.
  • Heat 1 Tbsp oil in a hot wok and cook the pork until browned but not overcooked. Don't stir it around too much or it won't brown. Remove pork and set aside.
  • Add another Tbsp of oil to the wok and stir fry the peppers and scallions until just tender--2 or 3 minutes. Push the vegetables to one side and add 1 more Tbsp oil to the empty side of the wok. Stir in the curry, the ginger, garlic and salt and stir together for a minute to toast the spices.
  • Add the soy and stock mixture and simmer, scraping up any browned bits on the bottom of the wok.
  • Add shrimp and cook until pink and cooked through, a minute or two, depending on the size of the shrimp. Remove from the wok and set aside.
  • Heat remainder of oil in the wok. When very hot, add the noodles and pan fry until some of them get some crispy edges and are heated through. Push the noodles to the side and add the beaten egg. Stir so that it scrambles slightly, then stir through with the noodles.
  • Add the finished stir fry to the noodles, add a bit of the hot sauce if you like and toss to combine. Taste and season if needed with more soy, salt, curry or hot sauce.




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