Description
A flavorful and vibrant Singapore Noodles recipe featuring rice vermicelli tossed in a savory curry-spiced sauce with shrimp, Chinese barbecue pork, and fresh vegetables. This quick stir fry dish is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine (Shaoxing 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
- 250g Chinese barbecue pork (Char Siu), thinly sliced
- 1 cup red capsicum / bell pepper, sliced
- 2 tsp thinly sliced hot green pepper, optional
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper. Mix well and set aside.
- Soak Noodles: Place the rice vermicelli noodles in a large bowl filled with boiled water. Soak according to package instructions until softened. Drain and set aside.
- Cook Shrimp: Heat 1 tablespoon of peanut oil in a wok or heavy-based frying pan over medium heat. Add the shrimp and cook until just cooked through, about 3 minutes. Remove shrimp from the wok and set aside.
- Make Egg Omelette: Pour the beaten eggs into the wok and spread out to form a thin omelette. Once set, use a spatula to roll the omelette up, remove from the wok, and slice while still rolled up.
- Sauté Aromatics and Vegetables: Return the wok to medium heat and add the remaining tablespoon of peanut oil. Add minced garlic, grated ginger, and sliced onion. Cook for 2 minutes until the onion softens slightly. Add the red capsicum and cook for an additional 1 minute.
- Toss Noodles and Add Protein: Add the drained noodles and the prepared sauce to the wok. Toss to coat noodles evenly. Then add the sliced egg omelette, Chinese barbecue pork, cooked shrimp, and sliced hot green peppers if using. Stir-fry for 1 to 2 minutes until everything is heated through and well coated with sauce.
- Serve: Serve the Singapore noodles immediately while hot and fresh.
Notes
- Use all-purpose or light soy sauce for a balanced flavor; avoid dark soy sauce as it can overpower the dish.
- Chinese cooking wine (Shaoxing wine) can be substituted with dry sherry, cooking sake, or mirin. For a non-alcoholic version, use chicken broth.
- Choose a curry powder you like, hot or mild, such as Keens or Clives of India.
- Wai Wai brand rice vermicelli is recommended for texture and durability during tossing.
- If Char Siu is unavailable, substitute with diced chicken, bacon, ham, or pork, or omit and increase vegetables.
- Check shrimp doneness by their shape: perfectly cooked shrimp form a “C” shape.
- For quick Char Siu, marinate pork chops for 20 minutes and pan fry or bake at 180°C (350°F) for 20 minutes before slicing.
- Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg
