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
Scale
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.
