Description
Singapore Noodles is a vibrant and flavorful stir-fried dish made with delicate rice vermicelli, succulent shrimp, colorful vegetables, and aromatic curry powder. This quick and easy recipe combines the perfect blend of textures and spices, delivering a deliciously light yet satisfying meal inspired by Asian cuisine.
Ingredients
Scale
Noodles
- 8 oz rice vermicelli noodles
Protein
- 12 large shrimp, peeled and deveined
- 2 eggs, beaten
Vegetables & Aromatics
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 stalks green onion, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup cherry tomatoes, halved
- 2 tbsp cilantro, chopped (optional)
Seasonings & Oils
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp sesame oil
- 2 tbsp neutral oil (like vegetable or canola oil)
- Salt and pepper, to taste
Instructions
- Soak the Noodles: Place the rice vermicelli noodles in a large bowl and cover them with hot water. Let them soak for 5-6 minutes until tender, then drain and set aside to prevent overcooking during stir-frying.
- Cook the Shrimp: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- Scramble the Eggs: In the same skillet, pour in the beaten eggs. Stir gently to scramble until just set. Transfer the eggs to a plate to keep warm.
- Sauté Vegetables and Aromatics: Add the remaining 1 tablespoon of oil to the skillet. Stir-fry the minced garlic, grated ginger, sliced red bell pepper, julienned carrot, and the white parts of the green onions for 3-4 minutes until the vegetables are slightly softened but still crisp.
- Add Curry Powder: Sprinkle the curry powder over the vegetables and stir thoroughly to coat them, letting the spices toast for about 30 seconds to release their aromas.
- Combine Noodles and Protein: Add the drained noodles, soy sauce, cooked shrimp, and scrambled eggs into the skillet. Gently toss everything together to combine well and heat through evenly.
- Finish with Tomatoes and Sesame Oil: Stir in the halved cherry tomatoes and drizzle the sesame oil over the dish. Cook for an additional 1-2 minutes to mildly warm the tomatoes and blend the flavors.
- Garnish and Serve: Sprinkle with the green parts of the sliced green onions and chopped cilantro if using. Serve the Singapore Noodles hot for the best experience.
Notes
- Soaking the rice vermicelli in hot water softens them without overcooking during stir-frying.
- Use neutral oil with a high smoke point like vegetable or canola oil for stir-frying.
- Curry powder is key to achieving the authentic flavor; adjust quantity to taste.
- Vegetables should be cooked until just tender-crisp for good texture contrast.
- Halved cherry tomatoes are added last to maintain their fresh burst of flavor.
- This dish can be made gluten-free by using gluten-free soy sauce.
- Optional cilantro garnish adds a fresh herbal note.
