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Singapore Style Noodle Salad

My favorite dim sum restaurant has a delicious Singapore Curry Noodle Dish which is a must have for me. I wanted to enjoy the flavors of this special dish, but in a salad. Somehow makes it seem healthier??

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 10 minutes | Ready In: 35 minutes
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  • 1 large bunch broccoli, 1-inch florets
  • 8 oz. vermicelli rice noodles
  • 1 TB vegetable oil
  • 1 tsp. sesame seed oil
  • 1 c. bean sprouts
  • 1 c. fresh shiitake mushrooms, thinly sliced
  • 1 large red bell pepper, seeded; thinly sliced
  • 4 stalks green onions, diagonnaly sliced, 1 1/2-inch pieces, green parts only
  • 2 TB fresh chives, minced
  • 1/2 c. chicken stock
  • 1/4 c. red wine vinegar
  • 1 TB fresh ginger, minced
  • 1 large clove garlic, minced
  • 1 TB curry powder
  • 2 TB Aloha shoyu
  • 2 TB sesame seeds, toasted
  • 1 TB sesame seed oil
  • 2 tsp. sugar
  • 1 1/2 tsp. chili garlic sauce

Cooking Process:

Place broccoli in a large bowl. Cook noodles according to package directions; drain over broccoli. Let broccoli stand in water 3-4 minutes until crisp tender; drain well. In a large mixing bowl; toss noodles with vegetable oil and sesame seed oil. Reserve. In a saucepan, bring stock to a boil, remove from heat. Stir in remaining dressing ingredients, stirring until sugar has dissolved. Add broccoli, bean sprouts, mushrooms and red pepper to noodles.

how to serve:

For service; toss salad with dressing. Garnish with chives. Serves 4-6.