Curried Singapore Noodles
Bursting with bold flavors and vibrant colors, Curried Singapore Noodles is a quick and delicious stir-fry dish that’s perfect for weeknight dinners or an impressive meal to share. This recipe features tender rice vermicelli noodles tossed with succulent shrimp, crisp vegetables like carrots and bell peppers, and a savory curry-infused sauce for an irresistible blend of sweet, salty, and mildly spiced flavors. Aromatic garlic and ginger add depth, while scrambled eggs and bean sprouts provide texture and protein. Finished with a touch of sesame oil, this one-pan dish comes together in just 35 minutes, making it a satisfying, easy-to-make crowd-pleaser. Serve piping hot and enjoy an authentic taste of Southeast Asia at home!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 250 grams Raw shrimp, peeled and deveined
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 3 stalks Green onions, sliced
- 100 grams Bean sprouts
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Curry powder
- 1 teaspoon Sesame oil
- 2 large Eggs, whisked
- 100 milliliters Water
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Soak the rice vermicelli noodles in hot water for 5-8 minutes (or follow package instructions) until softened. Drain and set them aside.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, and curry powder. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the whisked eggs and scramble until cooked through. Remove the eggs and set them aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant.
Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp and set them aside.
Add the julienned carrot, red bell pepper, and sliced green onions to the pan. Stir-fry for 2 minutes until slightly softened.
Add the drained rice vermicelli noodles to the pan and pour in the prepared soy sauce mixture along with 100 milliliters of water. Toss everything to coat evenly.
Return the cooked shrimp, scrambled eggs, and bean sprouts to the pan. Stir well to combine and cook for another minute until everything is heated through.
Season with salt and black pepper to taste. Remove from heat and serve immediately.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.8 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 363 mg | 28% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
