Description
A vibrant and flavorful Singapore Noodles recipe featuring tender rice vermicelli stir-fried with succulent shrimp, crisp vegetables, fragrant curry powder, and fresh herbs. This quick and easy dish brings the perfect balance of spices and textures for a satisfying meal ready in just 25 minutes.
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 (separate white and green parts)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup cherry tomatoes, halved
Seasonings and Oils
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp sesame oil
- 2 tbsp neutral oil (such as vegetable or canola oil)
- Salt and pepper, to taste
- 2 tbsp cilantro, chopped (optional)
Instructions
- Soak the noodles: Place the 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 the shrimp: Heat 1 tablespoon of the neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the pan and set aside.
- Scramble the eggs: In the same skillet, pour in the beaten eggs. Cook, stirring gently, until just set into soft scrambled eggs. Transfer the eggs to a plate and set aside.
- Stir-fry vegetables and aromatics: Add the remaining 1 tablespoon of neutral oil to the skillet. Stir-fry the minced garlic, grated ginger, sliced red bell pepper, julienned carrot, and the white parts of the green onions for 3-4 minutes until the vegetables soften slightly.
- Add curry powder: Sprinkle the curry powder over the vegetables and stir well to coat, allowing it to toast for about 30 seconds to deepen the flavor.
- Combine noodles and proteins: Add the drained rice noodles, soy sauce, cooked shrimp, and scrambled eggs to the skillet. Toss gently but thoroughly to mix all ingredients evenly and warm everything through.
- Finish with tomatoes and sesame oil: Stir in the halved cherry tomatoes and drizzle the sesame oil over the noodles. Cook for an additional 1-2 minutes to lightly heat the tomatoes and marry flavors.
- Garnish and serve: Remove from heat, garnish with the green parts of the sliced green onions and chopped cilantro if using. Serve the Singapore Noodles hot for best taste.
Notes
- Rice vermicelli noodles should be soaked in hot water but not boiled to maintain a delicate texture.
- Shrimp can be substituted with chicken or tofu for alternative protein options.
- Adjust curry powder amount to taste for spiciness level.
- Use a neutral oil with a high smoke point like vegetable or canola oil for stir-frying.
- Adding fresh cherry tomatoes at the end prevents them from becoming mushy and adds a burst of freshness.
- This dish is best eaten immediately after preparation to enjoy the optimal texture and flavor.
