If you’ve ever had Singapore Noodles, found in many Chinese and Asian fusion restaurants, you’ll know they are loaded with zesty, fragrant flavor and beautiful color. The key to making both happen is the use of curry powder. Here, you’re going to be able to achieve the joys of Singapore Noodles with accessible ingredients found in most any market, done simply and using spaghetti in place of the angel hair rice noodles. Think of them as a sassier version of my megapopular Asian Garlic Noodles If you want it with some chicken or shrimp, I’ve got you covered in the recipe card. These is the Singapore Spaghetti that really SINGS!
Instant Pot Singapore Spaghetti
If you've ever had Singapore Noodles, found in many Chinese and Asian fusion restaurants, you'll know they are loaded with zesty, fragrant flavor and beautiful color. The key to making both happen is the use of curry powder. Here, you're going to be able to achieve the joys of Singapore Noodles with accessible ingredients found in most any market, done simply and using spaghetti in place of the angel hair rice noodles.
Ingredients
- 6 tablespoons chili oil, sesame oil or vegetable oil, divided (see Jeff's Tips)
- 1 white or yellow onion, sliced into strips 1/4-inch thick
- 1 large red bell pepper, sliced into matchsticks
- 2-3 jalapeño peppers, diced (optional, keeping the ribs and seeds will make it spicier)
- 1-2 pound head Napa cabbage, hard stalk sliced off and softer, frayed outer layers of each leaf ripped by hand (discarding the harder vein from each leaf)
- 8-10 ounces shiitake mushrooms, sliced (optional)
- 1/4 cup Shaoxing cooking wine or sherry
- 3 cloves (1 tablespoon) garlic, minced or pressed
- 1 pound spaghetti
- 4 cups garlic, onion or chicken broth
- 2 tablespoons soy sauce, tamari or coconut aminos
- 2 eggs, lightly beaten
- 1-2 pounds shrimp, peeled and raw with tails-on or off (optional)
- 2 tablespoons curry powder (spicy or regular)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
Instructions
- Add 4 tablespoons of the oil to the Instant Pot. Hit Sauté and Adjust to the More or High setting. After 3 minutes of the oil heating, add the onion and peppers. Sauté for 3-5 minutes until the onions become translucent and the peppers and onion soften a bit. Remove with a slotted to a bowl and set aside.
- Add the remaining 2 tablespoons of oil to the pot along with the cabbage and mushrooms (if using). Sauté for 3 minutes, until the cabbage is wilted down. The bottom of the pot will become browned. This is about to change.
- Add the wine and deglaze (scrape) the bottom of the pot (the broth will immediately free up the browned layer once scraped with a mixing spoon. (NOTE: If you don't want to add wine, add some broth now instead to deglaze). Add the garlic and sauté 1 minute longer. Pour the broth and soy sauce in the pot and stir well, scraping the bottom of the pot so it's nice and smooth. Break the spaghetti in half and lay in a criss-cross fashion (it’s fine if some peaks above the liquid).
- Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook for 8 minutes at High Pressure. Quick release when done.
- Hit Cancel, followed by Sauté and Adjust so it's on the More or High setting. Add the egg and shrimp (if using) toss with the spaghetti until cooked (the shrimp should become curled and opaque), about 3 minutes. Hit Cancel to turn the pot off.
- Lastly, return the sautéed onion and peppers to the pot and add the curry powder, oyster sauce and hoisin sauce. Stir until fully combined with the spaghetti and let rest 2 minutes before serving.
Jeffrey's Tips
For the oil, you can use either chili oil, sesame oil, vegetable oil or a mix of each!
If you want chicken (I suggest boneless, skinless thighs or breasts cut into bite-size pieces) or beef (use flank steak cut into strips), add it in Step 1 while adding the garlic. Sauté an extra 2 minutes until it's just lightly (but not fully) cooked.
June
Why are # of servings not included in your recipes?
Jeffrey
They are. On the recipe card.
Susan Green
I made this today to go with your peppered beef…oh my lordy!!!…spicy…yummy…I wouldn’t change a thing. I have watched EVERY ONE of your Youtube videos. Can’t wait to make soooo much more!!!
Jeffrey
I’m so honored!
Brad H.
Made Jeffery’s Singapore spaghetti tonight. Doubled the mushrooms, added a diced up whole rotiserie chicken. Used sesame oil with Sriracha chili garlic sauce. Perfect amount of heat, the broth is to die for. Definitely a keeper, I will be making this over and over. Yummmmmmmmmm! Peppers and onions still crunchy and added the chicken right before serving. It’s a meal for sure.
Jeffrey
Thrilled you enjoyed it!
Anna
Did you use a 3 qt or 6 qt pot for this recipe? I just got my 3 qt IP yesterday and I’m nervous. If you’re using a 6 qt pot, then do I need to cut the recipe in half for my 3 qt pot?
Jeffrey
6. Halve ingredients for 3 but same cook time.
Becky
The second tip mentions ginger but I don’t see ginger listed in the ingredients or instructions. Should ginger be used in the recipe?
“If you want to use chicken…, add it in Step 1 while adding the garlic and ginger….”
Jeffrey
You’re right! No ginger and I’ve updated to reflect that. Thanks for letting me know and enjoy!
Jim
This is now my go to recipe for instant pot chow mein style Asian noodles. I used sweet chili sauce and sesame oil to saute the onions and peppers instead of chili oil.
Brian Park
Another amazing recipe that will be added to the rotation of deliciousness. Definitely the right amount of heat. If you really want it spicier, toss in some red pepper flakes. Or finish the top with some sriracha. Added string, and will try tofu next for a vegetarian style. An added bonus, is it’s perfect as cold leftovers too!
Char
Which cookbook is recommended? I made the sausage and shells and loved it. I would like to get a cookbook but not sure which to pick.
Jeffrey
All of them!
Jordan
Absolutely wonderful recipe. If you end with leftovers I recommend reheating in a pan with a small amount of chicken broth (better than bouillon of course). Watch the video before you cook, some really good pointers! The combination of chili oil, oyster sauce, hoisin, soy, and curry powder is just wonderful. I’ll be making this on the regular!
Vicki Wingo Grant
Your recipe mentions ginger with the beef option but not on the central recipe. Any hints as to amounts?
Jeffrey
You’re right! No ginger and I’ve updated to reflect that. But if you do want to add, add it with the garlic and add up to 1 tablespoon minced or Squeeze ginger. Thanks for letting me know and enjoy!
Kelly K
I’d like to still use rice noodles – any suggestions on how to modify the recipe to accommodate that?
Cammy
In note, you suggest beef or chicken be added in step 1 with garlic. Garlic is step 3.
sue
Hi Jeffrey 😃
what can you use instead of Napa Cabbage ?
Thanks
Jeffrey
Regular cabbage is fine too. or you can leave it out!
Laurie Argyle
What is oyster sauce?
leigh anne sturkey
I order singapore rice noodle all the time, I will never do take out again this was delicious! Thank you!
Jeffrey
Wonderful!
Marcia Butler
The taste is great, but it was way too much dry spaghetti for my 6 qt. , and I didn’t even use all it called for. 1/2 if the pasta did not cook much and I had to take it out
Jeffrey
Doesn’t sound right. Did you use the exact amount of measurements for each ingredient the recipe calls for? That’s key.