If you’re craving a quick, vibrant dish that packs a punch of flavor and nostalgia, you’ve got to try my Singapore Noodles with Shrimp and Char Siu Recipe. This stir-fried noodle dish combines tender prawns, smoky Chinese barbecue pork, and a fragrant curry-spiced sauce that’ll have you coming back for seconds – trust me, it’s fan-freaking-tastic. Whether you’re cooking for a weekday dinner or impressing friends, these noodles are a guaranteed crowd-pleaser that you’ll love making again and again.

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Why This Recipe Works

Balanced Flavors: The curry powder, soy sauce, and Shaoxing wine create a rich, savory sauce that beautifully ties all ingredients together.
Perfect Texture: Rice vermicelli noodles soak up the sauce just right without getting mushy, giving you that satisfying bite every time.
Versatile Protein: Using both shrimp and Char Siu adds layers of taste and texture, making the dish hearty but still light.
Quick & Easy: You’ll have this on your table in under 30 minutes, perfect for busy nights yet impressive enough for guests.

Singapore Noodles with Shrimp and Char Siu, Singapore Noodles, Shrimp and Char Siu Stir-fry, Asian noodle recipes, quick Asian dinner ideas - 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

Each ingredient in the Singapore Noodles with Shrimp and Char Siu Recipe plays a role in creating that signature taste and texture combination. The rice vermicelli noodles soak up just the right amount of sauce, while the Char Siu pork lends smoky sweetness that makes the dish memorable. When shopping, try to find good-quality Char Siu or make your own if you have the time — it’s worth the effort!

Singapore Noodles with Shrimp and Char Siu, Singapore Noodles, Shrimp and Char Siu Stir-fry, Asian noodle recipes, quick Asian dinner ideas - 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: I stick to light or all-purpose soy sauce – it adds salty umami without overpowering the dish. Avoid dark soy sauce here.
Chinese Cooking Wine (Shaoxing): This brings an authentic depth; if you can’t find it, dry sherry works well as a substitute.
Curry Powder: A good curry powder balances spice and warmth. I like mine hot, but mild works fine too.
Rice Vermicelli Noodles: Quality matters; I recommend Wai Wai brand if you find it – it holds up perfectly to stir-frying.
Peanut Oil: Great for high-heat cooking with a mild flavor that complements the spices.
Shrimp/Prawns: Fresh or thawed frozen are both fine; just don’t overcook them – you want that tender “C” shape.
Eggs: Beaten and cooked into a thin omelet for added texture and richness.
Onion, Garlic, Ginger: These aromatics boost the flavor base and keep the dish lively.
Char Siu (Chinese BBQ Pork): The star that adds sweetness and smoky notes. If you’re short on time, bacon or ham can be an alternative.
Red Capsicum/Bell Pepper: Adds crunch and a pop of color.
Hot Green Pepper (Optional): For those who like a kick, this is your secret weapon.

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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.

Make It Your Way

This Singapore Noodles with Shrimp and Char Siu Recipe is a fantastic base to personalize. Over time, I’ve learned tweaking it to my mood or pantry contents makes cooking even more fun! Feel free to swap in veggies you love or use your favorite protein to suit your tastes.

Vegetarian Version: I’ve made this with tofu and extra crunchy veggies like snap peas and baby corn – it’s surprisingly satisfying without meat.
Extra Spice: If you love heat, dial up the curry powder or throw in some chili flakes; it livens up the whole dish.
Char Siu Alternatives: When I’m out of Char Siu, diced ham or pan-fried pork chops work well, giving a similar depth without the fuss.
Rice Noodle Substitutes: I’ve used fresh rice sticks too – just be careful not to soak them too long or they get mushy.

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

Step 1: Prepare the Noodles and Sauce

I start by soaking the rice vermicelli noodles in boiled water according to the package instructions – usually around 3 to 5 minutes until tender but still slightly firm. While they soak, I mix the sauce in a small bowl with soy sauce, Shaoxing wine, curry powder, sugar, and white pepper. This sauce is where the magic happens, so get it just right and set it aside.

Step 2: Cook Shrimp and Eggs Separately

Heat 1 tablespoon of peanut oil in your wok over medium heat and cook your shrimp until they turn pink and curl into a lovely “C” shape (about 2 ½ minutes) – don’t overcook or they’ll get rubbery! Remove them, then pour in beaten eggs to make a thin omelet. I like to roll the omelet as it cooks, then slice it into strips – adds a nice texture element to the dish.

Step 3: Build the Flavor Base

Add the remaining oil and toss in the garlic, ginger, and sliced onion. I cook these until the onions soften slightly and everything smells fragrant – about 2 minutes. Then I throw in the red capsicum and optional green chili, cooking for just a minute to keep that fresh crunch and punch.

Step 4: Combine and Stir-Fry Everything

Drain your noodles well and add them to the wok. Pour in the sauce and toss everything together, making sure the noodles get an even coat of that curry-soy goodness. Add the egg slices, Char Siu, cooked shrimp, and chilies last, giving it a final toss or two until everything is heated through. It takes just a minute or two—watch closely so nothing dries out.

Step 5: Serve Immediately and Enjoy

Singapore noodles are best enjoyed fresh off the stove. Serve hot and watch your family or friends dive in – you’ll hear all sorts of compliments (and probably a request for seconds!).

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Tips from My Kitchen

Avoid Overcooking Shrimp: Keep a close eye; they go from perfectly tender “C” shaped to rubbery “O” shaped fast.
Noodle Soaking: Don’t over-soak your rice vermicelli or they’ll turn soft and clump in the wok.
Control Heat: Medium heat keeps ingredients cooking nicely without burning the garlic or drying out the Char Siu.
Prep Before Cooking: Have all your ingredients chopped and ready to go; stir-frying goes fast once the wok heats up!

How to Serve Singapore Noodles with Shrimp and Char Siu Recipe

Singapore Noodles with Shrimp and Char Siu, Singapore Noodles, Shrimp and Char Siu Stir-fry, Asian noodle recipes, quick Asian dinner ideas - 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 personally love garnishing with freshly chopped spring onions and a sprinkle of toasted sesame seeds for that subtle crunch and nutty aroma. Sometimes a wedge of lime on the side adds a fresh citrus zing that cuts through the curry spices beautifully. If you’re serving this as a party dish, a handful of fresh cilantro can lift the flavors even higher.

Side Dishes

I often pair this with some simple stir-fried bok choy or a crunchy cucumber salad to keep things light and refreshing. For a heartier meal, steamed dumplings or spring rolls complement the noodles perfectly, creating that authentic Asian-inspired spread we all crave.

Creative Ways to Present

For a festive dinner, I’ve served Singapore Noodles with Shrimp and Char Siu Recipe in hollowed-out bell peppers – it looks amazing and adds a juicy, fresh element. Another idea is plating it in a shallow bowl topped with edible flowers or microgreens, which adds a wow factor and makes your home-cooked meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover Singapore noodles in an airtight container in the fridge, where they keep well for up to 2 days. To avoid sogginess, I try to cool the noodles to room temperature quickly before refrigerating.

Freezing

I personally don’t recommend freezing this noodle dish because the texture can get mushy when thawed. But if you must, freeze in single portions and thaw in the fridge overnight for the best results.

Reheating

When reheating, I lightly toss the noodles in a hot pan with a splash of water or oil to refresh their texture and warmth. Microwave reheating works too, but the stir-fry method brings back some of the original crispness and flavor.

FAQs

Can I make Singapore Noodles with Shrimp and Char Siu Recipe gluten-free?

Absolutely! Use gluten-free soy sauce or tamari and check that your Chinese cooking wine is gluten-free or substitute with a gluten-free alternative like mirin or broth. Make sure to select gluten-free rice vermicelli noodles as well, which most are naturally.
What’s the best way to cook Char Siu at home for this recipe?

For a quick homemade Char Siu, marinate pork chops in a mixture of hoisin sauce, honey, soy sauce, five-spice powder, and garlic for 20 minutes, then pan-fry on medium heat until caramelized or bake in the oven at 180°C (350°F) for about 20 minutes. Slice thinly and add to the noodles as per the recipe.
Can I prepare this dish vegan?

While this recipe shines with shrimp and Char Siu, you can swap shrimp for firm tofu and replace Char Siu with smoked or marinated seitan or mushrooms. Use a savory vegan soy sauce and omit the eggs or replace with a tofu scramble.
What type of curry powder is best for Singapore noodles?

I recommend a mild to medium heat curry powder you enjoy, as this controls the dish’s spiciness. Many supermarkets carry Keens or Clives of India, which work great. If you prefer a spicier kick, go for hot curry powder or add fresh chilies.
How do I avoid soggy noodles?

Soak only until just tender; drain thoroughly and stir-fry quickly over medium heat with oil to prevent them from sticking and turning mushy. Also, tossing the noodles gently helps retain their texture.

Final Thoughts

This Singapore Noodles with Shrimp and Char Siu Recipe holds a special place in my heart because it reminds me of those comforting takeout nights, but made entirely at home with fresh ingredients and love. It’s quick enough for weeknights, yet packed with layers of flavor you don’t expect from a simple noodle stir-fry. Give it a try next time you want something bright, spicy, and truly satisfying — I promise, it’ll become one of your favorites, too!