An easy to make dry curry noodle dish (Singapore Noodle) made with stir-fried vermicelli noodles, curry powder, shrimp, strips of eggs, meat and vegetables
- 225g rice vermicelli noodles (1/2 of the pack of 454g, approximately 3 1/2 – 4 cups after it has been soaked)
- 3/4 cups of unsalted chicken stock (or water)
- 2cm ginger (grated, approximately 2 tablespoons)
- 4 cloves garlic
- 1/2 pepper – any color (sliced, approximately 1 cup)
- 1/2 white onion (sliced, approximately 1 cup)
- 1 carrot (approximately 1 cup)
- 1 cup of snow peas (tips removed, sliced thinly)
- 2 stalks green onions
- 12 shrimp (peeled)
- 1 cup Chinese BBQ pork – char siu (cut into thin strips)
- 2 eggs
- In a large bowl, add the dry vermicelli noodles and soak it in hot water. Make sure the noodles are fully immersed in water. I usually just use hot tap water for this step but make sure the water is very hot. Soak it for about 20 minutes
- Grate the ginger and set aside
- Finely mince the garlic and set aside
- Cut the peppers into thin strips and set aside
- Peel and cut the onion into half moon slices and set aside
- Peel and cut the carrots into fine matchsticks and set aside
- Remove the hard tips from the snow peas and cut them into thin strips and set aside
- Cut the green onions into 2-inch chunks and cut them thinly length-wise. Set this aside to add at the very end when the dish is done cooking.
- Cut the Chinese BBQ Pork into thin strips and set aside
- If you have shelled shrimp, peel it. If you are using frozen shrimp, make sure it has fully thawed. Set the shrimp aside for later
- Once the noodles are soft, drain the water and use scissors to cut them in half to make it easier to cook with and easier to eat.
Making Egg Ribbons (or Scrambled Eggs)
- [Note: For Scrambled Eggs Instead] If you want to make simple scrambled eggs instead of egg ribbons, skip the steps 2-7 below in this section and simply beat the eggs together in a bowl and scramble it in a frying pan. Remove from the eggs from the pan and set aside. If you want egg ribbons, then follow steps 2-7 in this section instead.
- In a large frying pan, add a bit of oil and wait for the oil to get hot. To test if the oil is hot enough you can add a drop of egg into it, it should sizzle right away.
- In a bowl, beat 1 egg.
- When the oil is hot, add the egg in and swirl it around the frying pan to create a thin sheet of egg (like a thin crepe). Cook both sides for approximately 1 minute. Remove the egg and set it aside.
- Repeat steps 1-3 for the next egg
- Stack the thin sheets of egg on top of each other and roll it into a log and use a knife to cut it into 1/4 inch thick strips (or thinner)
- Use your fingers and gently separate the strips and set it aside to be added at the very end when the dish has finished cooking.
Making the Curry Sauce
- In a bowl, add in all the ingredients listed under ‘Curry Sauce’ and mix well. Set aside for later.
Putting It Together
- In a large frying pan or wok, add a bit of oil and set the heat to Medium heat
- When the oil is hot and shimmering, add in the ginger, garlic, and shrimp and cook it for approximately 1 minute. Remove the shrimp from the pan and set aside.
- Add in the BBQ pork and carrots and cook until the carrots have wilted approximately 2-3 minutes.
- Add in the snow peas, white onions, and peppers and cook everything for 1-2 minutes.
- Add in the noodles and the chicken stock (or water) and mix the noodles everything together, until the noodles have absorbed all the liquid.
- Once all the stock/water has been absorbed by the noodles, add the curry sauce into the pan and gently mix everything so that the noodles get a coating of the curry sauce and cook for another 2 minutes or until the noodles are soft and cooked.
- Add in the cooked eggs and green onions, turn off the heat and carefully mix everything together until everything is well mixed
- When you are purchasing vermicelli, make sure you buy thin noodles (1mm thick). It should also list rice or rice flour in the ingredients list. There are noodles that are labeled as vermicelli but are actually bean threads/glass noodles which are made with beans.
- If you don’t have Chinese BBQ Pork (Char Siu), you can substitute it with chicken, pork (marinated in soy sauce and garlic) or any type of leftover meats! If you’re feeling adventurous, I also have a recipe for Chinese BBQ Pork (Char Siu) on the blog as well!
- The main difference between normal curry powder and Madras curry powder is the level of spiciness. If you can’t find Madras Curry Powder, you can substitute it for regular curry powder as well
- Serving Size: 1 Serving (2 cups)
- Calories: 488 Cal
- Sugar: 8g
- Sodium: 2488 mg
- Fat: 9 g
- Carbohydrates: 66 g
- Fiber: 7 g
- Protein: 33 g
Keywords: singapore noodles recipe, fried noodle recipes, curry noodle recipes