Description
Singapore Noodles is a vibrant and flavorful stir-fried noodle dish featuring tender rice vermicelli, succulent shrimp, fresh vegetables, and aromatic curry powder. This quick and easy recipe delivers a perfect balance of spicy, savory, and slightly sweet flavors, making it a delicious choice for a weeknight meal or casual dinner.
Ingredients
Scale
Main Ingredients
- 8 oz rice vermicelli noodles
- 12 large shrimp, peeled and deveined
- 2 eggs, beaten
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 stalks green onion, sliced (separate white parts and green tops)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp sesame oil
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 1 cup cherry tomatoes, halved
- 2 tbsp cilantro, chopped (optional)
- Salt and pepper, to taste
Instructions
- Soak Noodles: Place the rice vermicelli noodles in a large bowl and cover with hot water. Soak for 5-6 minutes until tender, then drain and set aside.
- Cook Shrimp: In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Cook the shrimp until they turn pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
- Scramble Eggs: In the same skillet, add the beaten eggs and scramble them gently until just set. Transfer the cooked eggs to a plate.
- Stir-Fry Vegetables: 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 slightly softened and fragrant.
- Add Curry Powder: Sprinkle the curry powder over the vegetables and stir well to coat. Let it toast for about 30 seconds to release its full flavor.
- Combine Noodles and Ingredients: Add the drained noodles, soy sauce, cooked shrimp, and scrambled eggs to the skillet. Toss everything gently but thoroughly to combine all flavors evenly.
- Finish with Tomatoes and Sesame Oil: Stir in the halved cherry tomatoes and drizzle the sesame oil over the mixture. Cook for another 1-2 minutes to warm through and meld flavors.
- Garnish and Serve: Remove from heat and garnish with the green onion tops and chopped cilantro if using. Serve the Singapore Noodles hot for best taste.
Notes
- Rice vermicelli noodles soften quickly, so avoid over-soaking to prevent mushiness.
- You can substitute shrimp with chicken, tofu, or other proteins to suit your preference.
- Adjust curry powder quantity based on your spice tolerance and flavor preference.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Use a wok or large skillet for even cooking and easy tossing of ingredients.
