Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables.
What are Singapore Noodles? This dish—a popular Chinese take-out menu item in the U.S.—is a stir-fry made with rice noodles, lots of crisp vegetables, shrimp, strips of ham, and scrambled eggs. Curry powder is a seasoning, but lots of flavor also comes from a simple sauce of soy, rice vinegar, and Asian sesame oil.
5 ounces dried vermicelli rice noodles
12 large frozen shrimp (peeled, deveined, and butterflied)
3 tablespoons vegetable oil (divided)
2 eggs (beaten)
2 cloves garlic (chopped)
1 large green bell pepper, sliced
1 large red bell pepper, sliced
1 tablespoon Shaoxing wine (can substitute dry cooking sherry)
2 tablespoons curry powder
2 teaspoons salt or to taste
1/4 teaspoon sugar
1/8 teaspoon white pepper
2-4 tablespoons chicken stock (or water)
1 tablespoon vegetable oil
½ teaspoon sesame oil
1 ½ teaspoons soy sauce (can substitute GF soy sauce to make this gluten-free)
1 scallion (julienned)
½ cup bean sprout, optional ( can use white onion instead)
Step 1: Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling). Drain the noodles in a colander just before you’re ready to cook. It’s ok if the noodles aren’t completely dry. Use kitchen shears to cut the long strands into 8-10 inch lengths, so they are easier to stir-fry and eat.
Step 2: Heat your wok over medium heat, and add 1 tablespoon of oil. Add the eggs, and when they’ve cooked and bubbled along the sides, flip them over. Break the egg up into rough strips with your wok spatula. Remove from the wok and set aside. Heat your wok over medium heat, and add 1 tablespoons of oil and the garlic. Cook for 15 seconds, and add the shrimp and stir-fry for another 15 seconds. Remove from the wok and set aside.
Step 3: Heat the same wok over medium heat, and add 1 tablespoon of oil. Then add the bean sprout (or white onion), bell peppers and carrots. Stir-fry for 30 seconds, and add the eggs and the rice noodles. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them. Next, sprinkle the curry powder, salt, sugar and white pepper evenly over the noodles. (It’s best to measure these out in a pinch bowl before starting the dish.)
Step 3: Add the shrimps. Stir-fry using a scooping and lifting motion to loosen the noodles and uniformly combine them with the spices, vegetables and shrimp. Start on one side of the wok and work your way around, making sure to firmly scrape the bottom of the wok with your spatula to prevent sticking. A hot wok is a must! You’ll see the curry color gradually coat everything to create a uniform color. It takes about 2 minutes to combine and warm everything through. At this time, you can add some chicken stock or water if the noodles seem a bit dry. Use your own discretion on how much to add, because it depends on how hot your wok is and how much moisture was in your re-hydrated noodles and vegetables. Err on the side of more moisture, because they will not be as tasty if they have excessively dried out in the wok. Add the sesame oil, and soy sauce, Mix thoroughly again for another minute until everything is combined and heated through—you should see more steam rising.
Next, add the scallions and continue to stir-fry for another 20 seconds. Serve.