AsianMainDairy-Free

Singapore Noodles

Name: Singapore Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tbsp soy sauce; 2 tbsp Chinese cooking wine; 2 1/2 tsp curry powder; 1/2 tsp sugar; 1/2 tsp white pepper; 100g dried rice vermicelli noodles; 2 tbsp peanut oil, separated; 8–10 medium raw shrimp, shelled and deveined; 2 eggs, beaten; 1/2 medium onion, thinly sliced; 4 garlic cloves, minced; 1 tsp ginger, freshly grated; 1/2 lb Chinese barbecue pork (Char Siu), thinly sliced; 1 cup red bell pepper, sliced; 2 tsp thinly sliced hot green pepper (optional)

Fragrant curry powder and tender shrimp transform delicate rice vermicelli into a vibrant, wok-kissed noodle dish that's both aromatic and deeply satisfying. The quick cooking technique preserves the noodles' silky texture while the soy and wine add umami depth to every bite. Perfect for weeknight dinners when you want restaurant-quality results in under 30 minutes.

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

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Ingredients

Units

Instructions

1
Combine the sauce ingredients (soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper) in a small bowl and mix.
2
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
3
Heat 1 tbsp of oil in a wok or heavy-based fry pan over medium heat. Add the shrimp and cook until just cooked, about 2 1/2 to 3 minutes. Remove and set aside.
4
Add the beaten egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok, and slice while still rolled up.
5
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger, and onion, and cook for 2 minutes until onion is slightly softened.
6
Add bell pepper and cook for 1 minute.
7
Add noodles and sauce, give it a few tosses. Then add the egg, pork, shrimp, and chilies (if using). Toss until the sauce coats all the noodles and everything is heated through, about 1 to 2 minutes.

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Singapore Noodles

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Combine the sauce ingredients (soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper) in a small bowl and mix.
2
Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
3
Heat 1 tbsp of oil in a wok or heavy-based fry pan over medium heat. Add the shrimp and cook until just cooked, about 2 1/2 to 3 minutes. Remove and set aside.
4
Add the beaten egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok, and slice while still rolled up.
5
Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger, and onion, and cook for 2 minutes until onion is slightly softened.
6
Add bell pepper and cook for 1 minute.
7
Add noodles and sauce, give it a few tosses. Then add the egg, pork, shrimp, and chilies (if using). Toss until the sauce coats all the noodles and everything is heated through, about 1 to 2 minutes.

Reviews

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