Spicy Singapore Noodles with Curry


1/2 lb Chinese egg noodles or rice stick noodles
1 onion, peeled and quartered, leaves separated
1 inch piece of fresh ginger, minced
1 hot Serrano chili pepper with seeds, minced
2 carrots peeled and cut into thin strips
1/2 lb of napa cabbage, broken into large pieces
1 small can of water chestnuts,sliced.
1/4 cup canola or peanut oil
2 cloves garlic, minced
4 scallions chopped
2 tsp curry powder (for a recipe for authentic curry powder use our search engine)
2 tbs soy sauce
2 tsp hoisin sauce
This noodle dish delivers authentic Chinese flavors with a flavor spike using spicy curry powder. This is the real thing. Why go to the Chinese carry out..Here’s a hint if you get your Chinese food from at a restaurant or carry out that also serves American food, you are not getting the real thing!


  • Assemble all of you ingredients in advance as the cooking goes very quickly.
  • Cook noodles in boiling salted water following the package instructions.
  • Chop the onion, peel and dice the ginger and mince the chili.
  • Thinly slice the carrots and shred the greens.
  • Drain the noodles and toss in 1 tsp oil.
  • Heat a wok or large saute pan over high heat.
  • Add the garlic, onion, ginger and chili and stir fry for 2 to 3 minutes, stirring constantly.
  • Add the water chestnuts, and stir.
  • Add the vegetables and sprinkle with the curry powder.
  • Stir fry until the vegetables are somewhat softened but still crispy, about 3 minutes.
  • Add the noodles with soy sauce and hoisin sauce and stir fry for 1 to 2 minutes.

Note: You may use other vegetables of you choice..Baby corn, broccoli, green beans or radish.




20 min


4 min


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