Singapore Noodle Curry Shrimp Recipe

This was a very nice dish. I don't usually rate a recipe unless I've followed it exact, but the few changes I made didn't change the integrity of dish at all. Instead of the cocktail shrimp I stirfried large shrimp in with the peppers, onions and scallions and instead of the noodles I served everything over rice. My family enjoyed this dish very much. I will surely be making this again.

Absolutely delicious! Made 1.5# shrimp & 1.5# chicken tenderloins, sauteed in butter before simmering it in the sauce (3 recipes) w/lots of curry powder and 2/3c of coconut milk which really made it! First time making a curry like this and it's gluten free!

Good and I will make again. Made a couple minor changes. Cooked my own shrimp. Used Sesame oil instead of peanut cause that's what I had on hand (not as much as the recipe called for since sesame oil is very strong). The only other change was adding cilantro when serving. My husband really liked this dish, and he is not a huge noodle or shrimp guy.

I’ve made this several times and it’s always a hit with my family - even my picky kids. The only changes I make are 1) using raw shrimp (cook this first, remove from pan, and then add back in with peas) 2) using sesame or olive oil due to a peanut allergy and 3) adding in chopped up water chestnuts for a little crunch. Easy, quick, and delicious. Thank you for sharing!

I found this recipe to be close to what i wanted, but a little mild. Next time I will increase the curry to 2tsp and maybe add 1/4tsp red pepper flakes. I also did 1/2lb of shrimp and 1/2 chicken breast for some variety

I used raw shrimp and cooked shrimp with the pepper and onion. I removed the shrimp and added it back when I add the peas. I wonder if I had the wrong rice noodles because it was very difficult to break them. I also added more curry powder. I added bean sprouts since I had a partial bag in the fridge.

Quick to make and absolutely delicious! I have made a few adjustments to this recipe to suit my tastes. First off I make double the sauce and when making the sauce I upped the the curry power to 3 tablespoons (use 1.5 tablespoons if you are not doubling your sauce)and added 1 teaspoon of cayenne pepper (use more or less depending on how hot you like your curry). I also use ramen noodles rather than the rice noodles.

Made this for dinner tonight, with a few modifications. Doubled the amount of shrimp, used green beans instead of peas, added about a half teaspoon of chili powder, substituted Worcester sauce for the oyster sauce and served over angel hair pasta. Was still a little bland for my liking, going to double the curry and chill powder next time.

I doubled the recipe because I had a 2lb bg if shrimp. I used uncooked shrimp and let it cook till the shrimp was cooked. I don't think it was any longer than usual. I also had to substitute chives for the scallions because it's what I had on hand. It turned out well and I would definitely make it again. My SO doesn't like peas so next time I have to figure a substitute for the peas.

I give it five stars because our whole family enjoyed very much-my hubby has lived in Japan and visited many countries in Asia and he is very particular about Asian food- curry in particular and he loved this! Even our very picky 3 year old loved it! I only made one change- so I couldn't see taking off an entire star because of that, I doubled the curry. Added my own concoction of veggies: bok choy, broccoli and carrots. Served over jasmine rice.

Good basic dish. Was hoping for a bit more flavour but that can be adjusted for next time. I used snow peas instead of regular peas, which I think was a great choice, also added mushrooms and scallops. For next time I think increase the amount of curry powder and add a touch of salt. If you don't have peanut oil, any cooking oil will do. Don't waste your money buying it for this recipe.

This was tasty, but I wish the recipe had provided better instructions regarding the rice noodles. How long they should be soaked, in what temperature, etc. I soaked my linguine rice noodles for maybe… 15 minutes or so in lukewarm water, and the noodles still needed extra time to soften as I was finishing the cooking. I only made minor changes: doubled the garlic, only used 1 cup of peas, and added 1/2 tsp of cayenne pepper, which gave this a nice kick. It otherwise had a nice ginger-soy flavor. This didn’t seem like a huge hit in the household, so I don’t know if I would make it again.

Quick, simple, and delicious.

We loved the flavors of this dish. I used angel hair pasta instead of the rice noodles and subbed broccoli for peas but otherwise followed the recipe as written. The shrimp were plump and tasty and the colors of the dish were vibrant. My husband added crushed red pepper for some heat. Next time I might add a bit of cornstarch to help the sauce stick better but I’ll make this again for sure.

It was good. I liked the idea of this recipe but it just didn't have a lot flavor for me. Might try it again. I did follow recipe. No alterations w the exception of keep the noodles separate

This turned out perfectly on the first try.

Delicious and so easy to make . I would add some red pepper flakes . I will definitely serve this again !!!

Made it as is, and whole family liked it, including kids. I recommend some additional heat for those who like it (chili paste, cayenne, etc). I added sriracha for myself on the plate, so as not to overheat the kiddos.

Definitely add more curry. Mushrooms worked well in fact I added broccoli that fit in.

I followed the recipe and the whole family loved it.