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overhead image of 2 bowls of Singapore Street Noodles sitting on top of a Singapore newspaper. Black chopsticks perched on one bowl
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Singapore Street Noodles

Singapore Street Noodles have beautiful spices and texture. Easy enough for a weeknight!
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6
Calories 414kcal
Author Toni Dash

Ingredients

  • 12 ounces Rice Vermicelli Noodles Also known as Rice Sticks
  • 3 tablespoons Peanut Oil
  • 4 ounces Boneless Skinless Chicken Thigh Cut into 3/4 inch cubes
  • 2 slices Smoked Bacon Siced horizontally into 1/4 inch wide strips
  • 4 ounces Boneless Pork Loin Thin cut and sliced into 1/4 inch wide strips
  • 4 ounces Raw Shrimp Shelled and deveined, 26-30 count
  • 1 small Yellow Onion Halved sliced
  • 1 medium Red Pepper Stem and seeds removed, chopped
  • 1 tablespoon Fresh Ginger Peeled and diced
  • 1 tablespoon Garlic Peeled and diced
  • 1 Jalapeño Deseeded and diced
  • 1 tablespoon Curry Powder
  • 1 tablespoon Granulated Sugar
  • 4 tablespoons Tamari Soy Sauce Naturally gluten-free, divided
  • 2 tablespoons Fish Sauce Divided
  • 2 tablespoons Rice Vinegar Divided
  • 1 teaspoon Crushed Red Pepper Flakes
  • 4 Scallions Sliced
  • 1/2 cup Fresh Basil Leaves Sliced thinly across the leaf
  • 1 cup Mung Bean Sprouts

Instructions

  • Place the rice noodles into a large mixing bowl. Cover with boiling water and set aside.
  • Heat a large wok or nonstick skillet over high heat and add 2 tablespoons of the peanut oil. When the oil appears to ripple on the surface add the chicken and bacon. Stir constantly for 2 minutes. 
  • Add the pork and continue to stir for 3 minutes until the meats have lost their color and begun to brown slightly. Remove from the wok and set aside.
  • Add the shrimp to the wok and stir constantly until they become white and brown slightly; 1-2 minutes. Do not overcook. Remove and add to the meat.
  • Heat the remaining tablespoon of peanut oil. Add the onion and red pepper to the wok and stir fry for 3-4 minutes. 
  • While the onion and red pepper is cooking, drain the noodles in a colander.
  • Add the garlic, ginger and jalapeno pepper; stir for 15 seconds. 
  • Add the curry powder and sugar. Stir together. 
  • Add the noodles, 3 tablespoons Tamari, 1 tablespoon fish sauce, 1 tablespoon rice vinegar and toss to coat. Tip: I find using tongs (safe for nonstick cookware) the best way to combine ingredients from this step forward. 
  • Allow noodles to cook 5 minutes, periodically tossing the ingredients in the wok.
  • Turn off heat and toss in the scallions (some may be reserved for garnish), basil and bean sprouts. Finally toss in the remaining 1 tablespoon of each Tamari, fish sauce, rice vinegar and crushed red pepper flakes. Serve immediately.

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1501mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 32.9mg | Calcium: 67mg | Iron: 2.2mg