Singapore Fried Rice Noodles
Transform your dinner routine with the bold flavors of Singapore Fried Rice Noodles, a vibrant and aromatic stir-fry that’s ready in just 35 minutes! This dish features silky rice vermicelli noodles tossed with tender shrimp, crisp bean sprouts, and colorful vegetables like red bell peppers and carrots, all beautifully seasoned with a fragrant curry powder sauce. A quick scramble of eggs adds richness, while soy sauce, oyster sauce, and a touch of sesame oil deliver an irresistible umami depth. Perfect for busy weeknights or a flavorful meal prep option, this one-pan dish is a crowd-pleaser that’s as easy to make as it is delicious. Serve it up garnished with fresh green onions for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 200 grams Shrimp (peeled and deveined)
- 2 tablespoons Vegetable oil
- 2 large Eggs
- 3 cloves Garlic (minced)
- 1 medium Yellow onion (sliced)
- 1 medium Red bell pepper (julienned)
- 1 medium Carrots (julienned)
- 100 grams Bean sprouts
- 3 stalks Green onions (chopped)
- 2 teaspoons Curry powder
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Water
Instructions
Place the rice vermicelli noodles in a large heatproof bowl and pour 2 cups of boiling water over them. Let them soak for 5-7 minutes until softened, then drain well and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil. Crack the eggs into the wok and scramble them quickly. Once cooked, push the eggs to one side of the wok.
Add the minced garlic and sliced onion to the wok. Stir-fry for 1 minute until fragrant.
Add the red bell pepper and carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
Reduce the heat to medium and add the cooked shrimp back to the wok, along with the softened rice vermicelli noodles.
In a small bowl, mix together the curry powder, soy sauce, oyster sauce, sesame oil, salt, and black pepper. Pour this sauce mixture over the noodles and toss everything well to combine and evenly coat.
Add the bean sprouts and green onions. Stir-fry for another 2-3 minutes until everything is heated through and the flavors are blended.
Taste and adjust the seasoning if needed. Serve hot, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 483 mg | 10% | |
*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.
