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Singapore Noodles
with pork and shiitake mushrooms

Active: 30 minTotal: 30 min
20170213 singapore pork noodles nm 6.jpg?ixlib=rails 2.1

This noodle-based stir-fry with pork and vegetables gets bold flavor and its bright color thanks to the addition of mild curry powder.



Singapore Noodles with Pork:
  • Noodles, rice - 6 oz (sub spaghetti or soba)
  • Pork chops, boneless - 1 lb, thinly sliced
  • Curry powder, mild - 2 tsp
  • Mushrooms, fresh shiitakes - 4 oz, sliced (look for pre-sliced; sub any brown variety)
  • Green onions - 2 stalks, chopped, green and white parts separate
  • Limes - 1/2, wedges
  • Mixed frozen vegetables - 2 cups (any mix including peas and carrots)
  • Oil, cooking - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
Singapore Stir-Fry Sauce:
  • Ginger, fresh (opt) - 1/2 tsp, grated
  • Garlic - 2 cloves, chopped
  • Water - 5 Tbsp
  • Soy sauce, low-sodium - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Sriracha - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
  2. Pork - Thinly slice pork. Season with some salt, pepper and curry powder. (Can be done 1 day ahead)
  3. Make stir-fry sauce - Grate ginger and chop garlic. Combine ginger, garlic, water, soy sauce, sugar, vinegar and Sriracha. (Can be done up to 5 days ahead)
  4. Mushrooms / Green onions / Limes - Prep as directed and store separately. (Can be done up to 2 days ahead)
  5. Frozen vegetables - Defrost in the microwave or by placing in a colander and running under warm water. Drain off any excess water.


  1. Heat a wok or nonstick pan with cooking oil over medium-high heat. Add pork and saute until pork is golden brown and cooked through. Set pork aside and return pan to heat.
  2. Add sesame oil and then mushrooms to heated oil. Saute until golden brown and tender, ~2 minutes. Add white parts of green onions and mixed vegetables and saute for another minute.
  3. Pour stir-fry sauce over vegetables and simmer until sauce reduces slightly, ~1 minute. Remove pan from heat and stir in noodles and pork.
  4. Top noodles with green parts of green onions and serve with lime wedges. Add some extra Sriracha on top if you'd like. Enjoy!

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This meal has 72 reviews

Really liked this one- it didn't need a lot of sauce, and was still flavorful. I used mostly spice powder on the pork with a dash or two of red curry. Bumped up the pasta slightly to 8 oz. and used a stirfry veg medley.

By: Jennifer
Posted: Mar 12, 2019
Diet: Gluten-free

It was an easy meal and loaded with veggies

By: Kimberly
Posted: Mar 05, 2019
Diet: Paleo

Absolutely delicious! Even better than I expected! Doubled the sauce as others recommended, left out mushrooms and sirracha, and let it cook together for a couple min after adding the noodles to soften them. I would say this is really a 3 serving meal.

By: Julia
Posted: Nov 27, 2018
Diet: Original

The rice noodle package direction said to soak and then add to stirfry but they felt a little underdone. Stick with the boil

By: Meredith
Posted: May 21, 2017
Diet: Vegetarian

Politely disagree with other comments saying this needed more sauce. It came out spectacular! Used small udon noodles.

By: Kiera
Posted: May 18, 2017
Diet: Original

Wish I had doubled the sauce! I will make some more for our leftovers. Yum!

By: Lisa
Posted: Mar 16, 2017
Diet: Vegetarian