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Singapore Noodles Recipe

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3.9 from 1 review

Singapore Noodles is a vibrant and flavorful stir-fried dish featuring delicate rice vermicelli noodles tossed with shrimp, char siu pork, crisp vegetables, and a fragrant Madras curry sauce. This recipe offers a perfect balance of spice, sweetness, and savory notes, making it a popular and satisfying meal that can be prepared in under an hour.

Ingredients

Noodles and Proteins

  • 225 g rice vermicelli noodles
  • 12 shrimp (peeled, thawed if frozen)
  • 1 cup Chinese BBQ pork – char siu (cut into thin strips)
  • 2 eggs

Vegetables

  • 2 cm ginger (grated, about 2 tablespoons)
  • 4 cloves garlic (grated)
  • 1/2 sweet bell pepper (any color, sliced, approx. 1 cup)
  • 1/2 white onion (sliced, approx. 1 cup)
  • 1 carrot (peeled and cut into fine matchsticks, approx. 1 cup)
  • 1 cup snow peas (tips removed, sliced thinly)
  • 2 stalks green onions (cut into 2-inch chunks, then sliced lengthwise thinly)

Curry Sauce

  • 3 tablespoons Madras curry powder
  • 3 tablespoons soy sauce (light)
  • 3 tablespoons fish sauce
  • 1 tablespoon Shaoxing cooking wine (or dry sherry)
  • 1 1/2 teaspoon sugar
  • 1 1/2 teaspoon sesame oil
  • 6 tablespoons water

Instructions

  1. Preparation: Soak the dry rice vermicelli noodles in hot (not boiling) water for about 2 minutes or until soft and pliable. Drain and optionally cut to manageable lengths.
  2. Prep Aromatics and Vegetables: Finely grate the ginger and garlic. Slice the bell pepper, onion, carrot, snow peas, and green onions as described, and set all aside.
  3. Prepare Proteins: Peel and thaw shrimp if necessary. Cut Chinese BBQ pork into thin strips. Set these aside.
  4. Make Egg Ribbons: Beat one egg, heat a small amount of oil in a frying pan until hot, then pour in the egg to create a thin sheet. Cook about 1 minute per side, remove, and repeat with the second egg. Stack the sheets, roll, and slice into thin strips to form egg ribbons. Alternatively, scramble eggs and set aside.
  5. Make Curry Sauce: In a bowl, combine Madras curry powder, light soy sauce, fish sauce, Shaoxing cooking wine, sugar, sesame oil, and water. Mix well and set aside.
  6. Cook Shrimp and Aromatics: Heat oil in a large frying pan or wok over medium heat. Add ginger, garlic, and shrimp; cook about 1 minute until shrimp are pink and aromatic. Remove shrimp and set aside.
  7. Cook Vegetables and Pork: Add more oil if needed, then add BBQ pork and carrots to the pan. Stir-fry until carrots soften, about 2-3 minutes. Add snow peas, onions, and peppers; stir-fry 1-2 minutes more.
  8. Add Noodles and Sauce: Add the soaked noodles to the pan, mix well with vegetables and pork. Pour in the curry sauce and gently stir to coat the noodles evenly. Cook for 2 minutes or until noodles are fully tender.
  9. Finish and Serve: Return cooked shrimp, add egg ribbons, and green onions. Turn off heat and carefully mix everything together. Serve immediately and enjoy your flavorful Singapore Noodles!

Notes

  • If using thicker vermicelli noodles, soak a few minutes longer until pliable.
  • Egg ribbons add texture and elegance, but scrambled eggs can be substituted for a simpler preparation.
  • Cutting soaked noodles shorter can make stir-frying and eating easier.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Adjust curry powder to your preferred spice level.
  • Use light soy sauce to avoid overpowering saltiness.

Find it online: https://bitezly.com/singapore-noodles-recipe/