30-Min Singapore Noodles
Singapore Noodles are a quick stir-fried rice vermicelli dish with shrimp, vegetables, and a light curry seasoning.
Ingredients
For the eggs
- 2 large eggs
- Pinch of salt
- 1 teaspoon cooking 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 noodles
- 8 ounces dried rice vermicelli noodles
- 4 tablespoons cooking oil, divided
- 16 large shrimp, peeled and deveined
- 2 cloves garlic, 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
- To prepare the eggs, in a bowl, whisk the eggs with the salt, then in a pan over medium-low heat, cook until just set and slice into strips.
- To prepare the noodles, in a bowl, soak the rice vermicelli in hot water for about 2 minutes until just tender, then rinse with cold water and drain well.
- To make the sauce, in a bowl, mix the curry powder, white pepper, salt, sugar, soy sauce, and water until combined.
- To stir-fry the shrimp, in a wok over high heat, add the cooking oil and cook the shrimp until just pink, then add the garlic and cook until fragrant, then remove.
- To stir-fry the vegetables, in the same wok over high heat, add cooking oil, onion, and bell peppers and stir-fry briefly until fragrant, then remove.
- To finish the dish, in the wok over high heat, add the cooking oil and the noodles, then return the shrimp and vegetables, pour in the sauce, add the bean sprouts, scallions, and eggs, and toss gently until everything is evenly coated.
Video
Notes
Cook the eggs gently: Cook over medium-low heat so the eggs set evenly and stay soft and tender.
Do not over-soak the noodles: Slightly firm noodles hold their shape better during stir-frying.
Use sturdy vermicelli: Choosing noodles with a bit of starch helps prevent breaking.
Cook the shrimp just until pink: They will finish cooking later and stay tender.
Stir-fry vegetables quickly: High heat keeps them crisp and brings out their aroma.
Keep the heat high: This prevents steaming and keeps the noodles light and separate.
Handle gently: Toss instead of pressing to avoid breaking the noodles.
Protein swap: This works with chicken, pork, beef, tofu, or keep it vegetarian.