Singapore Noodles

4.81 from 21 votes

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

Prep Time15

Cook Time15

Total Time45

Course: Main Course

Cuisine: Asian, Chinese, Fusion

Servings: Servings

Calories: 488kcal

Author: Joyce Lee

Ingredients

225 g rice vermicelli noodles (½ of the pack of 454g, approximately 3 ½ - 4 cups after it has been soaked)

Vegetables

2 cm ginger (grated, approximately 2 tablespoons)
4 cloves garlic
½ sweet bell pepper (any color, sliced, approximately 1 cup)
½ white onion (sliced, approximately 1 cup)
1 carrot (approximately 1 cup)
1 cup snow peas (tips removed, sliced thinly)
2 stalks green onions

Meats

12 shrimp (peeled, thawed if frozen)
1 cup Chinese BBQ pork - char siu (cut into thin strips)
2 eggs

Curry Sauce

3 tablespoons Madras curry powder
3 tablespoons soy sauce (light)
3 tablespoons fish sauce
1 tablespoon Shaoxing cooking wine (or dry sherry)
1 ½ teaspoon sugar
1 ½ teaspoon sesame oil
6 tablespoons water

Instructions

Preparation

In a large bowl, add the dry vermicelli noodles and soak them in hot (not boiling) water. Make sure the noodles are fully immersed in water. I usually just use hot tap water for this step. Soak them for about 2 minutes until they are soft and pliable.
If you are using thicker rice vermicelli noodles, you may need to soak it for a few more minutes if it isn't pliable after 2 minutes of soak. You should be able to wrap the noodles around your finger without it snapping or breaking.
Finely grate the ginger and garlic and set aside
Cut the bell 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
Cut the tips from the snow peas off and cut them into thin strips and set aside
Cut the Chinese BBQ Pork 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.
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.
(Optional) If they are very long strands of noodles, you can cut them once with scissors to make them easier to stir-fry and 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 ¼ 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 mix the noodles everything together
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
Enjoy!

Notes

Update: I noticed a few people getting mushy noodles with this recipe, and since rice vermicelli can come in different thicknesses, I have adjusted the soak time in the instructions. Just make sure that if you are using very thick vermicelli, the noodles should be pliable after the soak. They should be able to wrap around your finger without snapping or breaking. If it isn't pliable continue to soak it for a few more minutes.
Sauce Ratio to Ingredients: It's incredibly important that you use the same amount of ingredients in the recipe card if you are using the sauce ratio I use. If you plan to use less ingredients or omit something (ie, you don't have char siu, or carrots etc.) then reduce the amount of soy sauce or fish sauce to prevent it from being overly salty.
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!
Madras Curry Powder vs Standard Curry Powder: The main difference between the two is the level of spiciness, flavor, and color. Standard curry powder is more yellow, milder in flavor, and less spicy. Madras is more brown, contains a lot more flavorful spices, and is spicier. If you can't find Madras Curry Powder, substitute it with regular curry powder. If you don't know which one you would like better, start with using standard curry powder, and if you like more flavor, use Madras curry the next time you make it.

Nutrition