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How To Make Singapore Recipes

How To Make Singapore Recipes

Singapore Noodles rice sticks combined with stir-fried chicken, shrimp and vegetables.


  • 2 gallons water
  • 1 lb. rice sticks (available at Asian markets)
  • 4 tablespoons canola oil, divided use
  • 8 oz. medium-size shrimp
  • 8 oz. chicken, julienned
  • 1 tablespoon garlic, chopped
  • 1 cup julienned cabbage
  • 1/2 cup julienned carrots
  • 2 medium tomatoes, diced large
  • 1 cup Singapore Sauce (page 117)
  • 1 bunch scallions (green parts only), cut 2 inches long
  • 1/4 bunch cilantro, roughly chopped
  • 1 teaspoon sesame oil
  • 1/3 cup fried shallots (optional, available at Asian markets)
  • 1 lime, quartered, for garnish


1. Bring water to a rolling boil. Place rice sticks into boiling water for 2 minutes (just until soft), then drain into a colander.

2. Immediately rinse under rapid-running hot water for 1 minute. Drain well (the noodles still should be slightly warm). Toss with 2 tablespoons of the oil; set aside.

3. In a hot wok, stir-fry shrimp and chicken with remaining 2 tablespoons oil just untildone, approximately 2 minutes.

4. Add garlic, cabbage, carrots and tomatoes and stirfry for 1 minute. Add rice sticks and stir-fry for 1 minute. Add Singapore Sauce; stir-fry until all ingredients are well incorporated, approximately 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.

5. If desired, sprinkle fried shallots all over the noodles; garnish with a lime wedge.

Serves 4

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