I’m so excited to share my go-to Singapore Noodles with Shrimp and Curry Recipe with you today. It’s one of those dishes that strikes the perfect balance between spicy, savory, and just downright satisfying. Whether you’re craving something quick for a weeknight or want to impress friends with bold flavors, this recipe hits all the right notes—and trust me, once you try it, you’ll be hooked like I am!

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Why This Recipe Works

Perfect Curry Flavor: The curry powder is balanced perfectly to give it that signature aromatic warmth without overpowering the other ingredients.
Tender Shrimp Every Time: I’ll show you how to cook shrimp so they’re juicy and not rubbery—if you nail this, your dish is halfway there!
Quick & Flexible: It’s a speedy stir-fry that you can tweak easily with what you have, making dinner both delicious and convenient.
Vibrant & Colorful: The mix of bell peppers, pork, and eggs gives this dish a beautiful pop of color that’s as inviting as its flavor.

Singapore Noodles with Shrimp and Curry, Singapore Noodles recipe, shrimp noodle stir-fry, spicy curry noodles, quick Asian noodle dish - A black pan filled with stir-fried thin noodles mixed with large cooked shrimp that are a light orange color with a slightly shiny texture. There are pieces of sliced red bell pepper and green chili scattered throughout the noodles, along with chunks of browned tofu that have a slightly crispy outside. Thin slices of cooked brown meat and translucent, soft-looking onion slices are also mixed in. The noodles are tangled and lightly coated in a soy-colored sauce. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Singapore Noodles with Shrimp and Curry Recipe is a blend of simple ingredients that complement each other beautifully. Each element adds a layer of flavor or texture—from the fragrant spices in the sauce to the tender bite of Char Siu pork and the fresh crunch of peppers. When buying your ingredients, a few tips will make your cooking smoother and tastier.

Singapore Noodles with Shrimp and Curry, Singapore Noodles recipe, shrimp noodle stir-fry, spicy curry noodles, quick Asian noodle dish - Flat lay of fresh medium raw shrimp with translucent shells, two whole uncracked brown eggs, thinly sliced yellow onion half, four whole garlic cloves, a small piece of fresh ginger root with a bit grated, thinly sliced Chinese barbecue pork (Char Siu) arranged neatly, one cup of bright red bell pepper chunks, a few thinly sliced hot green chili peppers, a small pile of dried rice vermicelli noodles, and three small white ceramic bowls containing soy sauce, Chinese cooking wine, and a golden curry powder mixed with white pepper and sugar, all placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Soy Sauce: Go for all-purpose or light soy sauce (I love Kikkoman). It adds saltiness without overwhelming the dish.
Chinese Cooking Wine (Shaoxing Wine): This gives depth; if you can’t find it, dry sherry is a good substitute, or even chicken broth if you avoid alcohol.
Curry Powder: I prefer a hot curry powder for a bit of kick, but any good quality powder works—Keens or Clives of India are my top picks.
Rice Vermicelli Noodles: Wai Wai brand is my favorite because it holds up well in the stir-fry without getting mushy.
Peanut Oil: It has a high smoke point and a subtle nutty flavor that complements the dish perfectly.
Shrimp/Prawns: Use fresh if possible, and make sure they’re deveined and shelled for easy eating.
Eggs: They add richness and texture by making a thin omelette to toss through the noodles.
Onion, Garlic, and Ginger: This trio builds the foundational flavor base.
Char Siu (Chinese Barbecue Pork): Brings a sweet-savory note and beautiful color contrast—swap with bacon or chicken if you like.
Bell Pepper and Hot Green Pepper: Adds crunch and a little heat—adjust based on your spice love!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Singapore Noodles with Shrimp and Curry Recipe is how easy it is to personalize. Over the years, I’ve played around with adding different veggies or swapping proteins depending on what’s in my fridge or what guests prefer.

Vegetarian Variation: I often make this meat-free by swapping shrimp and pork for tofu and piling on extra crisp veggies like snap peas and shredded carrots—just remember to add a splash of soy sauce for extra umami!
Heat Level: If you’re not a fan of spice, leave out the hot green pepper. If you love fiery food, I like adding an extra dash of chili flakes or even sambal for a punchier heat.
Char Siu Substitute: Once, I ran out of Char Siu and used diced ham with some hoisin sauce stirred in—for a quick fix, it worked surprisingly well and still tasted great.
Extra Crunch: Roasted peanuts sprinkled on top add a wonderful crunch and a nutty contrast that I find irresistible.

Step-by-Step: How I Make Singapore Noodles with Shrimp and Curry Recipe

Step 1: Mix the Sauce and Prep Noodles

Start by whisking together the soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper in a small bowl. This sauce is where much of the magic comes from, so make sure it’s well combined. Next, soak your rice vermicelli noodles in boiled water as per the package instructions—usually just a few minutes until softened but still firm. Drain them thoroughly so they don’t get soggy later.

Step 2: Perfectly Cook the Shrimp and Egg

Heat 1 tablespoon of peanut oil in your wok over medium heat. Add the shrimp and cook them just until they curl into a loose “C” shape, around 2 ½ to 3 minutes—this keeps them juicy and tender, not rubbery. Remove them and set aside. Next, pour in your beaten eggs to make a thin omelette; once set, roll it up with a spatula, remove it from the wok, and slice it into strips. This adds a lovely silkiness when tossed in later.

Step 3: Sauté the Aromatics and Veggies

Add the remaining tablespoon of oil to the wok and toss in your minced garlic, grated ginger, and thinly sliced onion. Sauté for about 2 minutes until the onion softens slightly and the kitchen smells amazing. Then, add your colorful capsicum (bell pepper) and green chili if you’re using it, cooking for just another minute to keep veggies crisp yet tender.

Step 4: Combine Everything and Toss

Now it’s time to bring it all together. Add your soaked noodles and the pre-mixed sauce to the wok. Toss everything gently but thoroughly so the noodles soak up all that curry goodness. Then fold in the sliced egg omelette, Char Siu pork, cooked shrimp, and chilies once more. Stir for another 1-2 minutes until heated through—be careful not to overcook or burn anything!

Serve it immediately while everything is piping hot, and get ready for some serious yum.

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Pro Tips for Making Singapore Noodles with Shrimp and Curry Recipe

Don’t Overcook Shrimp: Watch your shrimp closely! They turn from perfect “C” shape to rubbery “O” shape fast, so pull them off the heat just as they curl.
Drain Noodles Well: Excess water dilutes the sauce and makes noodles mushy—so drain thoroughly and give them a quick toss with a little oil to keep them separate.
High Heat Cooking: Stir-frying on medium-high heat helps the flavors caramelize quickly and veggies stay crisp—the key to authentic texture.
Use a Good Wok or Pan: I find cooking this in a heavy-based wok or frying pan ensures even heat and prevents sticking or burning.

How to Serve Singapore Noodles with Shrimp and Curry Recipe

Singapore Noodles with Shrimp and Curry, Singapore Noodles recipe, shrimp noodle stir-fry, spicy curry noodles, quick Asian noodle dish - The image shows a black bowl filled with a noodle dish. The bottom layer is thin, light brown noodles loosely piled. On top, there are several whole cooked shrimp with a slightly pink and orange color. Mixed in are bright red strips of bell pepper and pieces of yellow scrambled egg. There are small chunks of brown meat scattered through the dish. Thin slices of green chili peppers are placed on the top, adding a fresh color contrast. A pair of dark brown chopsticks rest across the bowl on the top edge. The bowl is set on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish this dish with a sprinkle of fresh chopped spring onions and a wedge of lime for squeezing over the top—that brightens all the flavors. Sometimes, I add crushed roasted peanuts for crunch and an extra drizzle of soy sauce if needed. These simple touches really elevate the experience.

Side Dishes

This dish stands wonderfully on its own, but I love pairing it with a refreshing cucumber salad dressed with rice vinegar and sesame oil to cut through the richness. Steamed greens like bok choy or a simple miso soup also complement the meal perfectly.

Creative Ways to Present

For a dinner party, I like serving Singapore noodles in individual shallow bowls with a sprig of fresh coriander and a small side dish of chili oil. Another fun idea is to stuff vibrant red bell pepper cups with the noodles for a playful, colorful presentation that always draws compliments.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in the fridge for up to 2 days in an airtight container. I find the noodles soak up some sauce as they sit, so give them a quick stir or a splash of water before reheating to loosen things up.

Freezing

I don’t usually freeze Singapore Noodles with Shrimp and Curry Recipe because the texture of the shrimp and noodles can change when thawed. But if you want to prep in advance, you can freeze the cooked pork or sauce separately and pull everything together fresh.

Reheating

To reheat, I prefer using a skillet over the stove with a dash of oil, stirring constantly until everything is warmed through. The microwave works in a pinch, but the noodles hold up better when reheated gently on the stove to avoid sogginess.

FAQs

Can I make this Singapore Noodles with Shrimp and Curry Recipe gluten-free?

Absolutely! Just swap out the soy sauce for a gluten-free tamari or coconut aminos. Make sure your Chinese cooking wine or substitutes are also gluten-free. The rice vermicelli noodles are naturally gluten-free, so they’re safe to use.
What type of curry powder works best in this recipe?

I usually use a generic hot curry powder like Keens or Clives of India. You want something with balanced flavors—not too overpowering but with enough warmth to brighten the dish. Feel free to adjust the amount based on how spicy you like it.
Can I use other proteins besides shrimp?

Yes, you can! Char Siu pork is traditional here, but diced chicken, ham, or even tofu are excellent swaps. Just cook them thoroughly and add them at the same stage as you would the shrimp.
How do I prevent the noodles from clumping together?

Make sure to soak the noodles just enough and drain them very well. Tossing them with a bit of oil before stir-frying also helps keep them separated. Stir them gently but consistently during cooking to avoid clumps.

Final Thoughts

This Singapore Noodles with Shrimp and Curry Recipe is one I come back to time and again because it feels like a warm hug in a bowl—flavorful, quick, and satisfying. I hope you enjoy making it as much as I do, and remember, cooking is all about making the dish your own. So grab your wok, stir up some magic, and treat yourself to this fantastic meal that’s sure to become a favorite in your kitchen too!