Description
Singapore Noodles is a vibrant stir-fried rice vermicelli dish with shrimp, Chinese barbecue pork, and a flavorful curry sauce. This quick and easy recipe combines tender noodles, fresh vegetables, and aromatic spices for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 2 1/2 tsp curry powder (hot or ordinary)
- 1/2 tsp sugar
- 1/2 tsp white pepper
Stir Fry
- 100g dried rice vermicelli noodles
- 2 tbsp peanut oil, separated
- 8-10 medium raw shrimp/prawns, shelled and deveined
- 2 eggs, beaten
- 1/2 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 tsp ginger, freshly grated
- 1/2 lb Chinese barbecue pork (Char Siu), thinly sliced
- 1 cup red capsicum/bell pepper, sliced
- 2 tsp thinly sliced hot green pepper (optional)
Instructions
- Make the Sauce: Combine soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper in a small bowl and mix well.
- Prepare Noodles: Soak the dried rice vermicelli noodles in a large bowl of boiled water according to packet instructions until softened. Drain and set aside.
- Cook Shrimp: Heat 1 tbsp peanut oil in a wok or heavy-based frying pan over medium heat. Add the shrimp and cook for about 3 minutes until just cooked. Remove shrimp and set aside.
- Make Omelette: Pour the beaten eggs into the wok, spreading it out thinly. Once the egg is set, roll it up with a spatula, remove from wok and slice while still rolled.
- Sauté Vegetables: Add the remaining 1 tbsp oil to the wok over medium heat. Add garlic, ginger, and sliced onion, cooking for 2 minutes until the onion softens slightly.
- Add Peppers: Stir in the red capsicum and cook for 1 minute more.
- Combine Noodles and Sauce: Add the drained noodles and the prepared sauce to the wok. Toss gently to combine thoroughly.
- Add Remaining Ingredients: Return the sliced egg omelette, Chinese barbecue pork, cooked shrimp, and optional hot green peppers to the wok. Toss everything together until the sauce evenly coats the noodles and all ingredients are heated through, about 1 to 2 minutes.
- Serve: Remove from heat and serve the Singapore noodles immediately.
Notes
- Use all-purpose or light soy sauce for best flavor; avoid dark soy sauce as it can be too intense.
- Substitute Chinese cooking wine (Shaoxing) with dry sherry, cooking sake, or mirin; for no alcohol, use chicken broth.
- Any generic curry powder works; use a hot curry powder if you prefer spice.
- Wai Wai brand rice vermicelli is recommended for texture and durability during stir-frying.
- If Char Siu is unavailable, substitute with diced chicken, bacon, ham, or pork, or omit and add extra vegetables.
- To make quick Char Siu, marinate pork chops 20 minutes and pan fry or bake at 180°C (350°F) for about 20 minutes before slicing.
- Perfectly cooked shrimp form a “C” shape; avoid overcooking which causes a tight “O” shape curl.
- Recipe adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg
