If you have ever craved a vibrant and flavorful stir-fried noodle dish that brings together a symphony of textures and spices, this Singapore Noodles Recipe is your new best friend in the kitchen. Bursting with tender shrimp, crisp vegetables, and aromatic curry powder, it’s a colorful and satisfying meal that delivers both quick preparation and incredible taste. The blend of rice vermicelli noodles with fresh ingredients makes this dish not just a feast for your palate but also a visually stunning centerpiece for any dinner. Let’s dive into making this beloved favorite that you’ll want on your regular rotation.
Ingredients You’ll Need
Each ingredient in this Singapore Noodles Recipe serves an important purpose, whether it’s layering flavor, adding crunch, or enhancing the vibrancy of the dish. The balance of fresh vegetables, succulent shrimp, and the unique hint of curry powder makes this recipe both simple to prepare and full of exciting contrasts.
- Rice vermicelli noodles: These thin noodles soak up flavors beautifully and cook quickly for the perfect texture.
- Large shrimp: Peeled and deveined, they add sweetness and protein to the dish.
- Eggs: Beaten and scrambled, they contribute a wonderful richness and soft texture.
- Red bell pepper: Thinly sliced for a pop of color and sweet crunch.
- Carrot: Julienned to add a bright, earthy sweetness and slight bite.
- Green onion: Sliced, with white parts cooked and green tops used as garnish for sharp freshness.
- Garlic: Minced for its pungent, aromatic base flavor.
- Fresh ginger: Grated to introduce a warm, zesty spice that lifts the dish.
- Soy sauce: Provides salty umami depth that ties everything together.
- Curry powder: The signature spice blend that defines this Singapore Noodles Recipe by giving it a fragrant warmth.
- Sesame oil: Adds toasty nuttiness and aroma to finish the dish.
- Neutral oil: Used for stir-frying without overpowering other flavors.
- Cherry tomatoes: Halved for bursts of juicy sweetness and freshness.
- Cilantro (optional): Chopped for a herbaceous garnish that brightens the palate.
- Salt and pepper: To taste, enhancing all the natural flavors.
How to Make Singapore Noodles Recipe
Step 1: Prepare the noodles
The rice vermicelli noodles need just a brief soak in hot water, around 5 to 6 minutes, until tender but still springy. It’s important to drain them well afterward to prevent sogginess and ensure they mix beautifully with the other ingredients.
Step 2: Cook the shrimp
Heating a tablespoon of oil in your wok or skillet, cook the shrimp on medium-high heat until they turn a pink, opaque color—about 2 to 3 minutes per side. Once done, remove them from the pan to keep them tender and delicious.
Step 3: Scramble the eggs
Using the same pan, add the beaten eggs and scramble gently until just set. This step adds a soft, velvety texture to the dish that contrasts with the crisp vegetables and chewy noodles.
Step 4: Stir-fry the vegetables and aromatics
Next, add the remaining oil into the skillet and toss in the garlic, ginger, bell pepper, carrot, and the white parts of the green onion. Stir-fry these for 3 to 4 minutes until they soften slightly yet maintain some crunch, which is key to the lively texture of the dish.
Step 5: Add curry powder
Sprinkle the curry powder over the vegetables and stir for about 30 seconds. This brief toasting step allows the spices to awaken fully, infusing the vegetables with warm, complex flavors that are the heart of this Singapore Noodles Recipe.
Step 6: Combine noodles, proteins, and sauce
Add the softened noodles back to the pan along with the soy sauce, cooked shrimp, and scrambled eggs. Toss everything gently to coat all the ingredients evenly, so every bite bursts with flavor.
Step 7: Finish with tomatoes and sesame oil
Stir in the cherry tomatoes and drizzle sesame oil over the dish. Cook for another couple of minutes, allowing the tomatoes to soften slightly while adding freshness and the sesame oil to deepen the dish’s aroma.
Step 8: Garnish and serve
Finally, sprinkle the green onion tops and chopped cilantro on top. This simple but vibrant garnish brightens the presentation and adds a hit of fresh herbaceous flavor to your Singapore Noodles Recipe.
How to Serve Singapore Noodles Recipe
Garnishes
Fresh green onion tops and chopped cilantro are excellent finishing touches, lending brightness to each bite. If you want to add a little heat, a sprinkle of crushed red pepper flakes or sliced fresh chili will complement the curry flavors beautifully.
Side Dishes
This Singapore Noodles Recipe stands well as a main course but pairs wonderfully with light sides like steamed dumplings or a crisp Asian cucumber salad. Simple miso soup also makes for a comforting, balanced meal.
Creative Ways to Present
For an impressive presentation, serve the noodles in individual small bowls with extra garnishes on the side, letting everyone customize to taste. Alternatively, toss everything together in a colorful platter so the vibrant ingredients shine front and center at the table.
Make Ahead and Storage
Storing Leftovers
You can store leftover Singapore Noodles Recipe in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to keep the textures intact.
Freezing
While the dish freezes well, some vegetables may become softer upon thawing. For best results, freeze without the garnishes and add fresh herbs after reheating. Use a freezer-safe container and consume within 1 month for peak flavor.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the noodles if necessary. Microwave reheating works too; cover loosely and heat in short bursts to avoid drying out the shrimp and eggs.
FAQs
Can I make Singapore Noodles Recipe vegetarian?
Absolutely! Simply omit the shrimp and scramble tofu or extra vegetables instead. You can add mushrooms, snap peas, or baby corn to enrich the dish while keeping it vegetarian-friendly.
What type of curry powder should I use?
Use a mild to medium curry powder that you enjoy eating on its own. Avoid very spicy blends unless you love heat, as the curry should complement rather than overpower the other flavors in this Singapore Noodles Recipe.
Can I use another protein besides shrimp?
Definitely! Chicken, pork, or firm tofu are excellent swaps. Just adjust cooking times accordingly to ensure the protein is cooked through and tender.
Why are my noodles clumping together?
To prevent clumping, be sure to drain the noodles thoroughly after soaking and toss them lightly with sesame oil before combining with other ingredients. Stirring gently during cooking helps keep them separate.
Is this dish spicy?
Normally, Singapore Noodles Recipe is mildly spiced due to curry powder rather than hot chilies. However, you can easily adjust the spice level by adding fresh chilies or chili sauce if you prefer a kick.
Final Thoughts
This Singapore Noodles Recipe is a true gem that brings so much joy to the dinner table with its lively colors, fresh ingredients, and bold flavors. Easy to make yet impressive in taste, it’s perfect for a quick weeknight meal or casual entertaining. Give it a try and watch it become one of your go-to dishes that everyone raves about.
Print
Singapore Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian, Chinese, Singaporean
Description
Singapore Noodles is a vibrant and flavorful stir-fried dish featuring delicate rice vermicelli noodles, succulent shrimp, and a colorful mix of vegetables, all infused with aromatic curry powder and a hint of sesame oil. This quick and easy recipe offers a perfect balance of savory and spicy notes, making it an ideal weeknight meal packed with protein and fresh ingredients.
Ingredients
Noodles and Protein
- 8 oz rice vermicelli noodles
- 12 large shrimp, peeled and deveined
- 2 eggs, beaten
Vegetables and 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 and Oils
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp sesame oil
- 2 tbsp neutral oil (such as canola or vegetable oil)
- Salt and pepper, to taste
Instructions
- Soak Noodles: Place rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for 5-6 minutes until tender, then drain well and set aside.
- Cook Shrimp: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Scramble Eggs: In the same skillet, add beaten eggs and scramble gently until just set. Transfer eggs to a plate and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon oil to the skillet. Stir-fry minced garlic, grated ginger, red bell pepper, julienned carrot, and the white parts of the green onions for 3-4 minutes until vegetables are slightly softened.
- Add Curry Powder: Sprinkle curry powder over the vegetables and stir well to coat. Allow it to toast for about 30 seconds to release its flavor.
- Combine Ingredients: Add the drained noodles, soy sauce, cooked shrimp, and scrambled eggs back into the skillet. Toss everything gently but thoroughly to combine all ingredients and heat through.
- Finish Dish: Stir in halved cherry tomatoes and drizzle sesame oil over the mixture. Cook for an additional 1-2 minutes to warm the tomatoes and infuse flavors.
- Garnish and Serve: Remove from heat and garnish with the green parts of the sliced green onions and chopped cilantro, if using. Serve immediately while hot.
Notes
- For a vegetarian version, substitute shrimp with tofu and omit eggs or replace with scrambled tofu.
- You can adjust the curry powder amount to make the dish more or less spicy according to your preference.
- Soaking the rice vermicelli noodles in hot water softens them without overcooking—avoid boiling to prevent mushiness.
- Use high heat when stir-frying to achieve a nice sear and retain vegetable crunch.
- Soy sauce can be substituted with tamari for a gluten-free option.
