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
Scale
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.
