#txbut108

 

shrimp Singapore noodles

Singapore Noodles Buffet Style

Course: Main Course
Cuisine: Asian
Prep: 20 minutes
Burn Time: 15 minutes
Total Time: 35 minutes
Mouths: 4
Calories: 279 kcal
Author: txbut
I used to get Singapore noodles at a buffet for years when I lived at my other place but, The Oriental Gourmet almost as old as NASA closed and I was left in the cold. Made several servings of this dish from various online recipes but none matched the OG.  That led me to believe maybe the OG way might not have been so Singapore noodle as I thought. I do not know the official way to sling Singapore noodles, but the results from this recipe are spot on with my buffett favorite therefore providing you with a quick, simply delicious Asian style meal.


Disclaimer:

I'm far from comfortable making Asian dishes out of my head and pretty wobbly following other chef's recipes in that region. This recipes focus is Singapore Noodles Oriental Gourmet Style, that then visually had onion, red bell, egg, shrimp, and curry stained. You can use any meat or none at all. Anyways, let's get the 2 finger typing going...

Print 🖨️

Nuts-n-Bolts

  • 1/2 lb shrimp shelled and cleaned
  • 4 tbs vegetable oil
  • 3 tbs fish sauce Asian isle
  • 8 oz dried rice noodles
  • 1 tsp garlic minced
  • 1 tsp soy sauce
  • 1 tsp wine Asian section
  • 1/4 tsp ground pepper
  • 1/4 tsp sugar
  • 4 oz eggs ='s 2 eggs, beaten, 1/4 tsp salt optional
  • 1 cup onion thin sliced
  • 1 cup bell pepper red, de-seeded, strips
  • 3 tsp curry powder divided
  • 1/2 tsp salt
  • 2 oz green onion angle sliced optional
  • 2 tsp sesame oil toasted optional but tasty

The Build

  1. OK, one thing I've learned cooking especially Asian is prep everything before you start. I use shot glasses for dry spices but and small containers will work.
  2. Put the cleaned shrimp in a bowl and add 1 tsp vegetable oil and 1 tbs of the fish sauce. Mix it up and throw in fridge.
  3. Boil a pot of water for the noodles. Turn the heat off and place the rice noodles in hot water. Let the noodles steep about 2 minutes. You'll want to keep an eye on them so you don't over water for lack of a better phrase. If you pinch one and you can feel the noodle then you are good. If you pinch one and it mashes between your fingertips it's likely steeped too long. It's no big deal to me but what will happen to the noodle over steeped is when you fry them they will break in length and get a little messy. I usually stand over them with a wood spoon and lightly move around until they're obviously ready. Kinda wormy.
  4. Drain noodles in colander and set off to side lines.
  5. In a small bowl add soy sauce, wine, pepper, sugar, 2 tbs fish sauce, and garlic. Mix it up and let it hang around the noodles for a second.
  6. Get a wok or large high walled skillet to medium high heat.
  7. Drop in 1 tbs of vegetable oil and tilt to cover bottom of pan.
  8. Add the eggs, they should be cooking up quick. Take a spatula and flip and break up eggs into pieces. Set off in bowl next to noods.
  9. Same pan put back on heat drop in 1 tbs oil then shrimp. Start flipping and moving around. By now you should be getting a feel this is go to be done here pretty quick.
  10. Once the shrimp have cooked a little pink add the bell peppers and onions. Then add 1 tsp of curry powder and 1/4 tsp salt. Fry up for 30 sec to 1 min depending on how you like your veggies.
  11. Now take all currently in pan/wok and dumpin in the scrambled eggs. Mix
  12. Last time pan hot again quickly add the rest of vegetable oil, drop in and stir noodles, dump the soy garlic mix, and the rest of curry. Mix up till it's even on color. Noodles should be yellow.
  13. Add a dash of salt, green onions, and sesame oil if that's the route you took. Hope you dig it but I must confess the 1st time I ever had curry I was like, 40. Curry's not in my mind until I want the noodles.
➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Singapore Noodles Buffet Style
Amount Per Serving (355 g)
Calories 279 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Cholesterol 248mg 83%
Sodium 1921mg 80%
Potassium 322mg 9%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 17g 34%
Vitamin A 29.5%
Vitamin C 67.6%
Calcium 13.3%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Spin-n-Save! 💰
Kindly get back to your previous orientation view... your wheel is rolling there...
Close this crap

Your coupon has been sent to your email. You can also use the coupon now if you have product in cart. 👍

 We want you to become an Amigo! 

Why? Our price is the best price, but looky HERE. 🔫

🍅 Our products are so fresh there is no inventory. 🍅

Average delivered in 4 - 5 days!.

  • Just one spin, it's hard to lose!
  • You can claim your coupon within 15 days
  • We don't honor any monkey business.
Your Coupon code is "{coupon}". Insert code in coupon hole on cart or checkout page then click update.X