Singapore Noodles
Bursting with bold flavors and vibrant colors, Singapore Noodles is a quick, one-pan stir-fry that combines silky rice vermicelli noodles, tender shrimp, and an array of fresh vegetables like bell peppers, carrots, and snow peas. Seasoned with aromatic curry powder, soy sauce, and a hint of sesame oil, this dish delivers the perfect balance of savory and mildly spiced notes. Scrambled eggs add a comforting layer of texture, while a squeeze of lime brings a bright, citrusy twist to every bite. Perfect for a weeknight dinner, this 30-minute recipe is not only easy to prepare but also versatile enough to customize with your favorite proteins or vegan alternatives. Serve these fragrant Singapore Noodles piping hot for a delicious and authentic Asian-inspired meal.
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 200 grams Medium shrimp, peeled and deveined
- 2 tablespoons Vegetable oil
- 2 large Eggs, beaten
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 100 grams Snow peas, trimmed
- 3 stalks Green onions, chopped
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Curry powder
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 optional Lime wedges, for serving
Instructions
Soak the rice vermicelli noodles in hot water for about 5 minutes or until they are tender, then drain and set aside.
In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok, then add minced garlic and shrimp. Stir-fry the shrimp until they just turn pink, about 2-3 minutes, then remove them from the pan and set aside.
In the same wok, add sliced red bell pepper, julienned carrot, and snow peas. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Return the shrimp and scrambled eggs to the wok. Add in the softened noodles, chopped green onions, soy sauce, oyster sauce, and curry powder.
Toss everything together to ensure the noodles are well coated with the sauce and the curry powder is evenly distributed.
Drizzle with sesame oil, and season with salt and black pepper to taste. Stir-fry everything for another 2 minutes, allowing the flavors to meld together.
Serve the Singapore noodles hot, garnished with additional chopped green onions if desired, and lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 4728 mg | 206% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 14.7 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 10.9 mcg | 55% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1690 mg | 36% | |
*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.
