Singapore noodles were created in Hong Kong in the 1950s or 1960s. Chefs there added curry to the rice vermicelli noodles. That’s why you might not find this dish in Singapore. I learned to make Singapore noodles from a Chinese Master chef. I’ll share with you this recipe and it will taste better than any takeout!
Singapore Noodles Recipe
Serving: 4
Prep time: 15 minutes
Cook time: 15 minutes
For the eggs:
2 large eggs
Pinch of salt
1 teaspoon oil
For the sauce:
3 tablespoons curry powder
Pinch of white pepper
1/10 teaspoon salt
1/10 teaspoon sugar
2 tablespoons soy sauce
4 tablespoons water
For the Singapore Noodles:
8 ounces dried rice vermicelli noodles
4 tablespoons oil, separated
16 large shrimp, peeled and deveined
2 garlic cloves, minced
1 small onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup bean sprouts
3 stalks scallions, cut into 2 inches long
Singapore Noodles Instructions
1. To prepare the eggs:
- In a bowl, crack in the eggs, and season them with a pinch of salt. Whisk.
- In a pan over medium-low heat, add 1 teaspoon of oil, and the egg mixture. Cook until it’s set for about 2 minutes.
- Slice the eggs into strips.
2. To prepare the noodles:
- In a large bowl, add the rice vermicelli noodles, and pour the boiling water inside. Soak for 2 minutes until al dente.
- Rinse them in cold water to stop cooking. Drain.
3. To make the sauce:
- In a bowl, mix together the curry powder, white pepper, salt, sugar, soy sauce, and water. Whisk.
4. To stir fry:
- In a wok over high heat, add 1 tablespoon of oil, and the deveined shrimp. Stir fry until pink for 2 minutes. Then, add the garlic and stir fry until aromatic for 30 seconds. Remove.
- In the wok over high heat, add 1 tablespoon of oil, onion, red bell pepper, and green bell pepper. Stir fry until fragrant for 30 seconds. Remove.
- In the wok over high heat, add 2 tablespoons of oil, and transfer the rice vermicelli noodles inside. Stir fry for about 1 minute.
- Return the vegetables and shrimp. Also, pour the sauce inside. Mix everything together. Followed by the bean sprouts and scallions. Mix well. Lastly, add the eggs.
- Serve!
Notes:
- When choosing the rice vermicelli noodles for stir-frying, it’s best to choose the ones with some kind of starch in them. It makes the rice vermicelli more durable and less likely to break apart.
- When stir-frying the rice vermicelli noodles, avoid using a spatula. It’s best to use a pair of chopsticks or tongs, so the noodles won’t break apart easily
