Easy Singaporean noodles

Name: Easy Singaporean noodles
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 7 oz rice vermicelli noodles; 1 onion; 0.5 oz ginger; 4 cloves garlic; 1 red bell pepper; 4 tbsp soy sauce; 4 tsp fish sauce; 2 tbsp curry powder; 4 tbsp rice vinegar; 1 tbsp sugar; 2 eggs; 1 tsp sesame oil; 10 shrimp; vegetable oil (for frying); cilantro (for garnish); scallion (for garnish)

Based on 54 ratings

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Mary-Linh Tran

Community member

"The origins of this dish are unclear but one thing is for sure, you won’t find it in Singapore. A classic Canto-western comfort food—like chow mein and sweet and sour pork—the noodles’ signature golden hue comes from curry powder, which adds spicy, earthy notes to the whole dish. We used shrimp here, but feel free to swap in chicken, beef, tofu, or if you’re lucky to have a Chinese butcher near you, char siu pork. Be careful to soak and not boil the noodles, as they cook and get sticky quickly!"

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

200 g

rice vermicelli noodles

onion

15 g

ginger

4 cloves

garlic

red bell pepper

4 tbsp

soy sauce

4 tsp

fish sauce

2 tbsp

curry powder

4 tbsp

rice vinegar

1 tbsp

sugar

eggs

1 tsp

sesame oil

shrimp

vegetable oil (for frying)

cilantro (for garnish)

scallion (for garnish)

Utensils

cutting board, knife, 2 bowls (small), whisk, heatproof bowl (large), wok, cooking spoon

Nutrition per serving

Cal596

Fat9 g

Protein21 g

Carb105 g

Step 1/5
- 1 onion
- 15 g ginger
- 4 cloves garlic
- 1 red bell pepper
- scallion (for garnish)
- cutting board
- knife
Dice onion. Mince ginger and garlic. Cut bell pepper into thin strips. Slice scallions and set aside.
Step 2/5
- 4 tbsp soy sauce
- 4 tsp fish sauce
- 2 tbsp curry powder
- 4 tbsp rice vinegar
- 1 tbsp sugar
- 2 eggs
- 1 tsp sesame oil
- 2 bowls (small)
- whisk
Mix soy sauce, fish sauce, curry powder, rice vinegar, and sugar in a small bowl. In another bowl, lightly whisk egg and sesame oil, then set aside.
Step 3/5
- 200 g rice vermicelli noodles
- heatproof bowl (large)
Place the noodles in a large heatproof bowl and cover with boiling water. Let sit for approx. 4 - 7 min., then drain and set aside.
Step 4/5
- vegetable oil (for frying)
- wok
- cooking spoon
Heat some vegetable oil in a wok over medium-high heat. Add onion, ginger, and garlic and stir-fry until onion is translucent. Add bell pepper and stir-fry for another 3 - 4 min. Push vegetables to the outer rim of the wok to make a well, then pour egg mixture into the center. Stir to scramble the eggs, until combined.
Step 5/5
- 10 shrimp
- cilantro (for garnish)
Add shrimp and let cook through, approx. 1 - 2 min. Then add noodles and sauce to the wok, tossing constantly, until the noodles are coated in sauce. Serve with fresh cilantro and scallions. Enjoy!
Enjoy your meal!