30-Min Singapore Noodles

https://youtu.be/dYcsaWxQzfI

Singapore Noodles were created in Hong Kong in the 1950s or 1960s, when chefs added curry to wide, thin rice vermicelli noodles. Despite the name, you’re unlikely to find this dish in Singapore! Rice vermicelli noodles are delicate, soft, and naturally light, making them perfect for stir-frying with flavorful sauces, shrimp, and vegetables. This recipe is easy to make at home and packed with flavor—perfect for a quick weeknight dinner, lunch prep, or whenever you’re craving takeout-style noodles without the delivery.

Recipe

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 15 minutes

For the eggs:
2 large eggs
Pinch of salt
1 teaspoon cooking oil (high-smoking-point oil, like avocado, grapeseed, or peanut)

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 cooking oil, separated (high-smoking-point oil, like avocado, grapeseed, or peanut)
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-inch pieces

Instructions

1. Prepare the eggs:

• In a bowl, crack the eggs and season them with a pinch of salt. Whisk.
• In a pan over medium-low heat, add 1 teaspoon of cooking oil and the egg mixture. Cook until it’s set for about 2 minutes.
• Slice the eggs into strips.

2. 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. Make the sauce:

• In a bowl, mix together the curry powder, white pepper, salt, sugar, soy sauce, and water. Whisk.

4. Stir fry:

• In a wok over high heat, add 1 tablespoon of cooking 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 cooking 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 cooking 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!

Tips & notes

• Prep ahead: Slice the vegetables and mix the sauce up to 1 day ahead. Store separately in the fridge and assemble just before stir-frying for faster cooking.
• Starch keeps noodles intact: Choose rice vermicelli noodles with some starch—they are more durable and less likely to break during stir-frying.
• Use chopsticks or tongs: Avoid spatulas when stir-frying delicate rice vermicelli; chopsticks or tongs help prevent tearing.
• Customize the protein: Shrimp can be swapped for chicken, pork, beef, or tofu.