If you’ve ever craved a dish that’s bursting with flavor but still quick and easy to whip up, then you’re going to love this Singapore Noodles with Shrimp and Curry Recipe. It’s a vibrant medley of stir-fried rice vermicelli, succulent shrimp, and just the right touch of curry powder that makes your taste buds dance. Trust me, once you try making it at home, you’ll want it on repeat for weeknight dinners!

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Why This Recipe Works

Balanced flavors: The subtle curry powder combined with soy sauce and Chinese wine create a savory and warm taste that’s perfectly balanced.
Quick cooking time: Ready in about 25 minutes, it fits perfectly into busy evenings without sacrificing taste.
Versatile ingredients: Easy to swap out proteins or veggies based on what you have on hand, while still delivering big flavor.
Authentic textures: The rice vermicelli noodles soak up the sauce beautifully, ensuring no bland bites.

Singapore Noodles with Shrimp and Curry, quick Asian stir-fry, shrimp curry noodle recipe, easy Singapore noodle dish, flavorful rice vermicelli stir-fry - 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

This Singapore Noodles with Shrimp and Curry Recipe is all about layering simple, flavorful ingredients that come together for a mouthwatering experience. Each element has a role—whether it’s the tender shrimp, the fragrant curry, or the chewy noodles—and knowing a little about why they work will help you nail the dish every time.

Soy sauce: Choose all-purpose or light soy to give a salty, umami boost without overpowering the curry.
Chinese cooking wine (Shaoxing wine): Adds a subtle depth and slightly sweet aroma; if unavailable, dry sherry works well.
Curry powder: This is the star spice—hot or mild, it gives that signature golden color and warming flavor.
Sugar and white pepper: Balance the savory notes and give a gentle heat and complexity to the sauce.
Rice vermicelli noodles: These thin noodles soak up the sauce perfectly; Wai Wai brand is my favorite for texture and resilience.
Peanut oil: High smoke point and a slight nuttiness make it perfect for stir-frying ingredients quickly without burning.
Shrimp/prawns: Fresh or thawed, they bring a sweet seafood flavor; peeling and deveining them ensure a better texture and taste.
Eggs: Cooked into a thin omelette and sliced, they add an extra layer of texture and mild richness.
Onion, garlic, and ginger: The holy trinity for Asian cooking; these aromatics establish a flavorful base.
Char Siu (Chinese BBQ pork): Provides a smoky, slightly sweet meaty touch; easy to swap for other meats or go veggie.
Red capsicum (bell pepper) and hot green pepper: Bring freshness, crunch, and optional heat depending on your spice tolerance.

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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.

Tweak to Your Taste

I love how adaptable this Singapore Noodles with Shrimp and Curry Recipe is. Over the years, I’ve played around with different proteins and spice levels—so don’t hesitate to make it your own. Adding or subtracting heat, veggies, or protein can make it just right for your cravings or what’s in your fridge.

Protein swap: Sometimes I switch out shrimp for diced chicken or even tofu when I want a plant-based version. Both work beautifully with curry flavors.
Spice level: If you like it mild, leave out the hot green peppers or use a mild curry powder; if you want more kick, I’ve tossed in extra chili or a dash of chili oil.
Veggie boost: Feel free to add shredded carrot, snap peas, or baby corn to amp up the crunch and nutrition.
Gluten-free adjustment: Double-check your soy sauce and opt for tamari if necessary to keep it gluten-free.

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

Step 1: Mix the Flavorful Sauce

This is where the magic begins! I combine the soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper in a small bowl until smooth. It’s important to stir well so the curry powder dissolves nicely—this ensures you don’t get clumps of spice later. Setting this aside gives us quick access later when stir-frying.

Step 2: Soak the Rice Vermicelli

Place the dried rice vermicelli in a bowl of boiling water—follow your packet’s instructions, but usually around 3-5 minutes—until tender but still slightly firm. Drain and set aside. I like to spread them out a bit so they don’t clump up, which makes tossing easier later on.

Step 3: Cook the Shrimp

Heat one tablespoon of peanut oil over medium heat in your wok or frying pan. Toss in the peeled shrimp and cook them just until they turn pink and curl into a “C” shape, which means they’re perfectly done—about 2 ½ to 3 minutes. Remove the shrimp and set aside immediately to prevent overcooking and rubbery texture. This small step really transforms the final dish!

Step 4: Make a Thin Omelette

Using the same pan, add the beaten eggs, spreading them into a thin layer like a delicate omelette. Once set, roll it up carefully with your spatula and remove it from the heat. Slice it into thin strips. This simple egg addition adds a nice softness and extra protein for a lovely texture contrast.

Step 5: Stir-Fry Aromatics and Veggies

Add the remaining tablespoon of peanut oil to the pan and toss in your thinly sliced onion, minced garlic, and freshly grated ginger. Cook for about 2 minutes until the onion softens and the kitchen smells amazing. Then, stir in the red capsicum and cook a minute more so it stays slightly crunchy and colorful.

Step 6: Toss Everything Together

Now comes the fun part! Add the drained noodles to the wok along with your pre-mixed sauce. Toss everything well so the noodles soak up the gorgeous curry sauce. Then add the sliced omelette, Char Siu pork, cooked shrimp, and chili slices if you’re using them. Stir fry everything quickly to combine and warm through—just a minute or two is enough.

Serve immediately while everything is hot and fresh. This is my favorite moment—digging in that perfect mix of tender shrimp, chewy noodles, and aromatic curry!

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Pro Tips for Making Singapore Noodles with Shrimp and Curry Recipe

Perfectly cooked shrimp: Watch for the “C” shape, not too tight or limp—this test keeps shrimp tender every time.
Noodles that don’t clump: Rinse noodles under cold water after soaking and toss with a teaspoon of oil before cooking to keep them separate.
High heat stir-frying: Using medium-high heat lets the sauce coat everything quickly, preserving fresh veggie crunch and preventing sogginess.
Avoid overcooking eggs: Remove the thin omelette promptly to keep it tender, not rubbery, which helps the texture balance in the dish.

How to Serve Singapore Noodles with Shrimp and Curry Recipe

Garnishes

I usually top my Singapore Noodles with a sprinkle of freshly chopped spring onions and a few cilantro leaves for freshness. If I’m feeling fancy, a wedge of lime on the side adds a bright zing that really wakes up the flavors. Sometimes, crushed peanuts add a lovely crunch as a finishing touch.

Side Dishes

To round out the meal, a crunchy Asian cucumber salad or some steamed bok choy with garlic sauce pairs wonderfully. And if you want to keep it light, simple miso soup makes a comforting, easy side that doesn’t compete with the noodles.

Creative Ways to Present

For special occasions, I like to serve these Singapore Noodles in individual bamboo steamers, garnished with edible flowers and fresh herbs, which makes the presentation as exciting as the flavors. It’s an easy way to impress guests without fuss!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and sometimes I plan to!), store them in an airtight container in the fridge. The flavors actually mellow and deepen after a few hours, but the noodles can stick together.

Freezing

I’ve rarely frozen this dish because the texture changes slightly, but if you must, cool completely and freeze in a well-sealed container for up to a month. Thaw gently overnight in the fridge to avoid mushiness.

Reheating

Reheat gently in a wok or skillet over medium heat with a splash of water or broth to loosen the noodles. This quick sauté helps revive the noodles and keeps everything from drying out. Microwave is fine in a pinch, but the texture won’t be as good.

FAQs

Can I make Singapore Noodles with Shrimp and Curry Recipe vegetarian?

Absolutely! Simply omit the shrimp and Char Siu pork, and replace them with cubed firm tofu or extra vegetables like broccoli, carrots, or snap peas. Use vegetarian oyster sauce or soy sauce for flavor, and your curry powder will still give the dish a fantastic punch.
What type of noodles should I use for this recipe?

The recipe calls for rice vermicelli noodles, which are thin and soak up sauces well. I recommend Wai Wai brand if you can find it, but any good quality rice vermicelli will do. Avoid thicker noodles, as they won’t absorb the sauce as nicely.
Is curry powder necessary for Singapore Noodles?

Yes, curry powder is a key flavor component that gives the dish its distinct golden color and warm spice profile. You can use hot or mild depending on your heat preference, but omitting it would change the dish entirely.
Can I prepare components ahead of time?

You can prep the sauce mixture, soak the noodles, and slice your veggies ahead of time to streamline cooking. Cooking the shrimp and eggs fresh right before tossing all together will give you the best results.

Final Thoughts

This Singapore Noodles with Shrimp and Curry Recipe holds a special place in my kitchen repertoire because it’s just so versatile, fast, and reliably delicious. It’s one of those recipes that impresses without stress, and it’s a crowd-pleaser whenever I make it. If you’re in the mood for a flavorful noodle dish that’s easy enough for weeknights but tasty enough for guests, I can’t recommend giving this a try enough. Go ahead—grab those ingredients and bring a little Singapore street food magic right to your table!