Singapore Style Noodles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a recipe from Steven Raichlen. He says to simplify the recipe, he subs regular soy and molasses. Totally authentic? Not sure. Delicious? Definitely! Don't let the ingredients scare you off, it's really very easy to prepare.”

Ingredients Nutrition

  • 226.79 g rice vermicelli or 226.79 g very thin Chinese wheat noodles
  • 59.14 ml soy sauce
  • 2.46-4.92 ml sambal oelek (Indonesian chili paste) or 2.46-4.92 ml thai chili paste or 2.46-4.92 ml hot sauce
  • 29.58 ml molasses
  • 29.58 ml rice wine vinegar
  • 22.18 ml canola oil
  • 14.79 ml curry powder
  • 14.79 ml minced fresh ginger
  • 2 clove garlic, minced
  • 4 scallions, whites minced,greens cut in 1 inch pieces
  • 170.09 g lean pork loin, sliced thinly across the grain and cut into 1/4 inch strips
  • 170.09 g shrimp, peeled and deveined
  • 1 red bell pepper, cut in 1/4 inch strips
  • 473.18 ml bean sprouts (I used about 1 cup)
  • salt and pepper


  1. Soak the vermicelli in cold water to cover, for 20 minutes-- they should be pliable.
  2. (If using the wheat noodles, boil for 2-4 minutes, drain in a colander, run under cold water and drain again.) Mix soy, sambal ulek, molasses and vinegar in a small bowl, set aside.
  3. Drain the vermicelli.
  4. Heat a large skillet or wok over high heat, and then swirl the oil in.
  5. Stir fry the curry, ginger, garlic and scallion whites for 20 seconds (do not brown).
  6. Add the pork, shrimp and pepper, and stir fry for 1-2 minutes, until cooked.
  7. Stir in the noodles, soy sauce mixture, scallion greens and bean sprouts.
  8. Stir fry for 1-2 minutes, or until noodles are soft.
  9. Add salt and pepper to taste, serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a