Singapore Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
555 kcal
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Course
Side Dish, Main Course, Snacks
Singapore Noodles
Description
Singapore Noodles combines rice vermicelli soaked and stir-fried with a sauce of soy, Chinese cooking wine, curry powder, sugar, and pepper. The dish includes shrimp cooked until just done, thinly sliced Chinese barbecue pork, and eggs formed into a thin omelette then sliced to add texture and protein. Aromatics like garlic, ginger, and onion are stir-fried with red bell pepper and optional hot green pepper to build layers of flavor and a balance of textures. The final quick toss keeps the noodles coated and all ingredients heated through.
The curry powder adds a gentle warmth without overwhelming spice, complementing the savory pork and shrimp. The tossing technique prevents clumping, keeping the dish light and easy to eat. This preparation yields a colorful, slightly spicy noodle dish with a distinct background from char siu pork.
Serving this immediately maintains the crispness of the vegetables and the tenderness of seafood and pork. It pairs well with other Asian-inspired dishes or can be enjoyed on its own as a filling meal.
Using light or all-purpose soy sauce is recommended to avoid overly strong flavors, and substituting Shaoxing wine with dry sherry or sake works well. Selecting quality rice vermicelli helps preserve texture through quick stir-frying. Observing shrimp doneness by their curl ensures tenderness without overcooking.
Ingredients
Sauce
- 2 tbsp soy sauce (Note 1)
- 2 tbsp Chinese cooking wine (Note 2)
- 2 1/2 tsp curry powder hot or ordinary variety
- 1/2 tsp sugar
- 1/2 tsp white pepper black pepper also ok
Stir Fry
- 100g / 3 oz rice vermicelli noodles Note 4, dried
- 2 tbsp peanut oil , separated
- 8-10 Shrimp shelled and deveined, medium, raw (prawns alternative
- 2 egg beaten
- 1/2 onion thinly sliced (yellow, brown or white, medium
- 4 garlic minced, cloves
- 1 tsp ginger , freshly grated
- 1/2 lb / 250g char siu pork Chinese barbecue, thinly sliced
- 1 cup red bell pepper or capsicum
- 2 tsp hot green pepper thinly sliced, adjust to taste, optional
Instructions
- Combine the Sauce ingredients in a small bowl and mix.
- Place rice vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside.
- Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the shrimp/prawns, cook until just cooked - about 2 1/2 to 3 minutes. Remove and set aside.
- Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice (while still rolled up).
- Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
- Add capsicum and cook for 1 minute.
- Add noodles and Sauce, give it a few tosses. Then add the egg, pork, shrimp/prawns, chillies (if using). Toss until the sauce coats all the noodles and everything is heated through - about 1 to 2 minutes.
- Serve immediately.
Notes
- Use light or all-purpose soy sauce to keep the flavor balanced; dark soy can be overpowering.
- If unavailable, substitute Chinese cooking wine with dry sherry, cooking sake, or mirin; chicken broth works if avoiding alcohol.
- Choose a quality curry powder; hot curry adds more spice as preferred.
- Select rice vermicelli brands like Wai Wai that hold up well during stir-frying.
- Char Siu pork can be replaced with diced chicken, bacon, or ham if needed; alternatively, increase vegetables.
- Cook shrimp until just forming a "C" shape for optimal tenderness; avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555cal | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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