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4.9 from 27 votes

Singapore Noodles

Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I'm gonna show you everything you need to know to make the best Singapore Noodles!

Prep Time
18 mins
Cook Time
18 mins
Total Time
25 mins
Servings: 4 servings
Calories: 419 kcal
Course: Main Course
Cuisine: Chinese-American Fussion

Ingredients

  • 160 grams rice vermicelli dried (a.k.a. mai fun or bee hoon)
For shrimp & pork
  • 130 grams small shrimp (peeled and deveined)
  • 130 grams pork loin (sliced into strips)
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon Potato Starch
For sauce
  • ¾ cup low sodium chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
For eggs
  • 2 teaspoons vegetable oil
  • 2 large eggs (lightly beaten)
For stir-fry
  • 2 tablespoons vegetable oil
  • 10 grams garlic (minced)
  • 10 grams ginger (minced)
  • 85 grams onion (½ medium, sliced)
  • 85 grams red bell pepper (½ pepper, sliced)
  • 85 grams green bell pepper (½ pepper, sliced)
  • 140 grams bamboo shoots (julienned)
  • 110 grams bean sprouts
  • 2 tablespoons curry powder
  • 2 scallions (finely chopped, for garnish)

Instructions

    Cup of Yum
  1. Put the 160 grams rice vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
  2. Put the 130 grams small shrimp, 130 grams pork loin, 2 teaspoons soy sauce, and 2 teaspoons shaoxing wine in a bowl and mix once to combine. Add the 1 teaspoon potato starch and mix very well. Let these marinate while you prepare everything else.
  3. In a small bowl, combine the ¾ cup low sodium chicken stock, 2 tablespoons fish sauce, and 1 tablespoon oyster sauce.
  4. Heat a large frying pan over high heat until very hot. Add 2 teaspoons vegetable oil, and swirl to coat the pan. Add the 2 large eggs, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
  5. Return the pan to the stove and add 2 tablespoons vegetable oil along with the 10 grams garlic and 10 grams ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
  6. Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
  7. Add the 85 grams onion, 85 grams red bell pepper and 85 grams green bell pepper, 110 grams bean sprouts and 140 grams bamboo shoots. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
  8. Add the 2 tablespoons curry powder and stir-fry until fragrant.
  9. Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
  10. Garnish with the 2 scallions and serve immediately.

Nutrition Information

Calories 419kcal (21%) Carbohydrates 47g (16%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 9g (45%) Cholesterol 209mg (70%) Sodium 1453mg (61%) Potassium 537mg (15%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 986IU (20%) Vitamin C 53mg (59%) Calcium 109mg (11%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 419

% Daily Value*

Calories 419kcal 21%
Carbohydrates 47g 16%
Protein 24g 48%
Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 209mg 70%
Sodium 1453mg 61%
Potassium 537mg 11%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 986IU 20%
Vitamin C 53mg 59%
Calcium 109mg 11%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.