If you have ever craved a flavorful, vibrant, and quick dish that combines a medley of textures with a burst of spices, then this Singapore Noodles Recipe is your new go-to for any meal. The magic of this dish lies in its perfectly cooked rice vermicelli noodles tossed with tender shrimp, crisp vegetables, and the distinctive warmth of curry powder, all pulled together with the savory richness of soy sauce and sesame oil. It’s a fantastic blend of colors, aromas, and tastes that will transport your senses straight to a bustling hawker stall in Singapore, all from the comfort of your own kitchen.
Ingredients You’ll Need
To create the perfect Singapore Noodles Recipe, you’ll want to gather some simple yet essential ingredients that bring together its signature flavor and texture. Each component plays a vital role, providing not just taste but also balance and beautiful presentation.
- 8 oz rice vermicelli noodles: These thin noodles soak up flavors beautifully and give that light, delicate texture that holds the dish together.
- 12 large shrimp, peeled and deveined: Adds succulent seafood protein and a slightly sweet bite that contrasts nicely with the spices.
- 2 eggs, beaten: Scrambled eggs introduce a soft and fluffy richness that complements the noodles perfectly.
- 1 red bell pepper, thinly sliced: Provides bright color and a subtle sweetness, enhancing the dish’s appeal.
- 1 carrot, julienned: Adds crunch and earthiness, balancing the soft noodles and tender shrimp.
- 3 stalks green onion, sliced: The white parts add a mild sharpness during cooking, while the green tops serve as fresh garnish.
- 3 cloves garlic, minced: Essential for its aromatic punch and depth of flavor.
- 1 tbsp fresh ginger, grated: Brings warmth and zest that pairs beautifully with the curry powder.
- 2 tbsp soy sauce: Essential for savory umami and a touch of saltiness to round out the dish.
- 1 tbsp curry powder: The soul of the recipe, providing the characteristic fragrant spice that defines Singapore noodles.
- 2 tsp sesame oil: Adds a nutty aroma and richness, stirred in at the end to finish the dish elegantly.
- 2 tbsp neutral oil: Used for stir-frying to ensure ingredients cook evenly without overpowering the flavor.
- 1 cup cherry tomatoes, halved: Injects a juicy tang and pop of color that brightens every bite.
- 2 tbsp cilantro, chopped (optional): Used as a fresh herb garnish that adds a hint of brightness and freshness.
- Salt and pepper, to taste: To season and enhance the dish’s overall flavor harmony.
How to Make Singapore Noodles Recipe
Step 1: Prepare the Noodles
The foundation of any good Singapore Noodles Recipe is perfectly cooked rice vermicelli. Begin by soaking the noodles in hot water for 5 to 6 minutes until they are tender but still have a pleasant bite. Drain them well to avoid any sogginess later on. This soaking method ensures that the noodles don’t overcook during the stir-fry and remain delightfully chewy.
Step 2: Cook the Shrimp
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add your peeled and deveined shrimp, cooking each side for 2 to 3 minutes until they turn pink and opaque. This quick cooking keeps the shrimp juicy and tender without drying them out. Set them aside to maintain their perfect texture when you toss everything together later.
Step 3: Scramble the Eggs
In the same skillet, pour in the beaten eggs and give them a gentle scramble until they just set. This subtle cooking method results in soft, fluffy pieces that blend effortlessly with the noodles and veggies. Remove the eggs and set them aside for now.
Step 4: Stir-Fry the Vegetables and Aromatics
Add the remaining 1 tablespoon of neutral oil to your skillet and toss in the minced garlic, grated ginger, thinly sliced red bell pepper, julienned carrot, and the white parts of the green onions. Stir-fry for 3 to 4 minutes until the veggies begin to soften but still retain a bit of crunch. This step builds the aromatic base that gives the dish its fresh yet robust flavors.
Step 5: Add Curry Powder and Toast
Sprinkle the curry powder over the vegetables in the skillet and stir well to coat everything evenly. Allow the curry powder to toast for about 30 seconds, which deepens its flavor and releases an irresistible fragrance, taking your Singapore Noodles Recipe to the next level.
Step 6: Combine Noodles, Shrimp, and Eggs
Now, add the drained noodles back to the skillet along with soy sauce, cooked shrimp, and scrambled eggs. Toss gently but thoroughly, ensuring every strand gets coated with the curry and soy-infused goodness. The harmony of these ingredients is the heart of the dish.
Step 7: Finish with Cherry Tomatoes and Sesame Oil
Stir in the halved cherry tomatoes and drizzle the sesame oil over the top. Cook the mixture for an additional 1 to 2 minutes to warm the tomatoes slightly and to let their sweet juiciness mingle with the noodles. This final touch adds a delightful brightness and richness to the overall flavor profile.
Step 8: Garnish and Serve
Garnish generously with the green tops of the sliced green onions and a sprinkling of freshly chopped cilantro, if you’re using it. Serve your Singapore Noodles Recipe hot for the best experience—prepared lovingly and packed with exciting flavors ready to impress.
How to Serve Singapore Noodles Recipe
Garnishes
Simple garnishes like sliced green onion tops and chopped cilantro not only add a fresh burst of color but also brighten and complement the spices in the noodles. For extra flair, you can sprinkle some toasted sesame seeds or even a squeeze of fresh lime to introduce a bit of acidity that contrasts beautifully with the curry warmth.
Side Dishes
This lively noodle dish pairs wonderfully with light, refreshing sides such as a crisp cucumber salad, pickled vegetables, or a bowl of clear broth soup. These accompaniments balance the richness and spice in the Singapore Noodles Recipe, creating a meal that feels complete and satisfying without being too heavy.
Creative Ways to Present
For a visually stunning meal, serve the Singapore noodles in individual bowls with a small mound of shredded lettuce or thinly sliced cabbage underneath to add crunch and color. Alternatively, try wrapping the noodles in large butter lettuce leaves for a delightful handheld option that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Singapore Noodles Recipe in an airtight container in the refrigerator for up to 2 days. Make sure to cool the dish completely before refrigerating to maintain the best texture and flavor when reheated.
Freezing
While this recipe is best enjoyed fresh, you can freeze leftovers by placing them in a freezer-safe container. Freeze for up to 1 month. When ready to eat, thaw overnight in the refrigerator before reheating to retain as much freshness as possible.
Reheating
Reheat your Singapore noodles gently in a skillet over medium heat with a splash of water or broth to loosen them up. Avoid microwaving as it can dry out the shrimp and make the noodles clump together. Tossing repeatedly while warming brings back the stir-fried texture you love.
FAQs
Can I make Singapore Noodles Recipe vegetarian?
Absolutely! Simply omit the shrimp and substitute with tofu cubes or your favorite vegetables like snap peas and mushrooms. The curry powder and soy sauce still deliver that iconic flavor punch.
Is curry powder spicy?
Curry powder varies in heat depending on the brand and blend, but the version used in this Singapore Noodles Recipe is typically mild and fragrant, providing warmth without overwhelming spice.
What noodles work best for Singapore Noodles Recipe?
Rice vermicelli noodles are ideal because of their thinness and ability to soak up flavors, but you can also experiment with thin rice sticks or even thin egg noodles if preferred.
Can I prepare this dish ahead for meal prep?
Yes, you can prepare the components in advance, such as soaking noodles and chopping veggies, but it’s best to stir-fry just before serving for fresh texture and flavor.
What can I use instead of shrimp?
Chicken strips, pork, or even cooked beef slices work well as protein alternatives. For a vegetarian option, spiced tofu or tempeh make excellent substitutes without sacrificing protein content.
Final Thoughts
There’s something truly special about preparing and enjoying this Singapore Noodles Recipe that feels both comforting and exotic at the same time. Whether you’re cooking for a casual weeknight or a small gathering, its vibrant flavors and easy preparation make it a crowd-pleaser. I can’t wait for you to try it and discover how quickly this recipe becomes a beloved staple in your cooking repertoire!
Print
Singapore Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Singaporean
Description
A flavorful and vibrant Singapore Noodles recipe featuring rice vermicelli stir-fried with shrimp, fresh vegetables, eggs, and fragrant curry powder. This dish balances the savory notes of soy and sesame oil with the brightness of garlic, ginger, and fresh herbs, creating a quick and satisfying meal perfect for any weeknight.
Ingredients
Main Ingredients
- 8 oz rice vermicelli noodles
- 12 large shrimp, peeled and deveined
- 2 eggs, beaten
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 stalks green onion, sliced (separate white and green parts)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 2 tsp sesame oil
- 2 tbsp neutral oil (such as vegetable or canola oil)
- 1 cup cherry tomatoes, halved
- 2 tbsp cilantro, chopped (optional)
- Salt and pepper, to taste
Instructions
- Soak the noodles: Place the rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for 5-6 minutes until tender, then drain and set aside to prevent overcooking later.
- Cook the shrimp: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Scramble the eggs: In the same skillet, pour in the beaten eggs and scramble gently until just set. Transfer the scrambled eggs to a plate to keep warm.
- Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the skillet. Stir-fry the minced garlic, grated ginger, red bell pepper, julienned carrot, and the white parts of the green onions for 3-4 minutes until the vegetables are slightly softened but still crisp.
- Add curry powder: Sprinkle the curry powder over the vegetables and stir to coat evenly. Let it toast for about 30 seconds to release its aroma.
- Combine noodles and protein: Add the drained noodles, soy sauce, cooked shrimp, and scrambled eggs back into the skillet. Toss gently to mix all the ingredients thoroughly without breaking the noodles.
- Final touches: Stir in the halved cherry tomatoes and drizzle with sesame oil. Cook for an additional 1-2 minutes to warm the tomatoes and meld the flavors together.
- Garnish and serve: Remove from heat and garnish with the green onion tops and chopped cilantro if using. Serve hot for a delicious and colorful meal.
Notes
- Be careful not to over-soak the rice vermicelli noodles to avoid mushiness.
- You can substitute shrimp with chicken, tofu, or mixed seafood based on preference.
- Curry powder varies in intensity; adjust the quantity according to your taste.
- Use neutral oil such as vegetable or canola oil for stir-frying to not overpower the flavors.
- For a spicier variant, add a dash of chili flakes or fresh sliced chili during stir-frying.
- This dish can be prepared ahead by soaking the noodles and chopping vegetables, then quickly cooked when needed.
