Description
Singapore Noodles is a vibrant stir-fried rice vermicelli dish featuring shrimp, Chinese barbecue pork, and a flavorful curry-spiced sauce. This quick and easy meal combines tender noodles with aromatic garlic, ginger, and fresh vegetables for a satisfying and colorful dinner inspired by Asian cuisine.
Ingredients
Scale
Sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 2 1/2 tsp curry powder (hot or ordinary)
- 1/2 tsp sugar
- 1/2 tsp white pepper
Stir Fry
- 100 g 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
- 250 g 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: Combine soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper in a small bowl and mix well.
- Soak the Noodles: Place rice vermicelli noodles in a large bowl filled with boiling water. Soak according to package instructions until soft. Drain and set aside.
- Cook the Shrimp: Heat 1 tbsp peanut oil in a wok or heavy-based frying pan over medium heat. Add shrimp and cook for 3 minutes or until just cooked through. Remove from wok and set aside.
- Make the Omelette: Pour the beaten eggs into the wok and spread to form a thin omelette. Once set, roll it up with a spatula, remove, and slice thinly while still rolled.
- Cook Aromatics and Vegetables: Heat remaining 1 tbsp oil in the wok over medium heat. Add garlic, ginger, and onion; stir-fry for 2 minutes until onion softens. Add red capsicum and cook for 1 minute.
- Combine and Stir-fry: Add the noodles and prepared sauce to the wok. Toss gently to coat noodles with sauce. Then add sliced omelette, char siu pork, cooked shrimp, and green chili if using. Stir-fry for 1 to 2 minutes until everything is heated through and well combined.
- Serve: Remove from heat and serve immediately for best flavor and texture.
Notes
- Use all-purpose or light soy sauce for a balanced flavor; avoid dark soy sauce as it is too intense.
- Substitute Chinese cooking wine with dry sherry, cooking sake, or Mirin; use chicken broth if avoiding alcohol.
- Choose any generic curry powder, preferably hot for spice; Keens or Clives of India are good options.
- 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 more vegetables.
- To quickly make Char Siu, marinate pork chops in Char Siu marinade for 20 minutes, then pan-fry or bake until caramelized.
- Perfectly cooked shrimp form a “C” shape; avoid overcooking to prevent curling into an “O”.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 220 mg
