Singapore Style Noodles
Get ready to tantalize your taste buds with these bold and flavorful Singapore Style Noodles—a stir-fried noodle dish that’s as vibrant as it is delicious! Featuring tender rice vermicelli noodles, succulent shrimp, juicy slices of cooked chicken, and a medley of crisp, colorful vegetables, this dish is elevated with the warm kick of curry powder and a savory blend of soy sauce, oyster sauce, and sesame oil. Perfectly balanced with scrambled eggs for extra richness, this quick and easy recipe comes together in just 30 minutes, making it an ideal weeknight dinner. Bursting with textures and infused with aromatic spices, these noodles are a true crowd-pleaser. Serve them piping hot and watch them disappear from the table!
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Recipe Information
Ingredients
- 200 grams rice vermicelli noodles
- 250 grams small shrimp, peeled and deveined
- 150 grams cooked chicken breast, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 medium red bell pepper, julienned
- 1 medium carrot, julienned
- 2 stalks green onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1.5 tablespoons curry powder
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 2 large egg, lightly beaten
- 4 cups water
- 0.5 teaspoon salt
Instructions
Bring 4 cups of water to a boil in a large pot. Remove from heat, add the rice vermicelli noodles, and let them soak for 5-7 minutes until soft. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced yellow onion. Stir-fry for 1-2 minutes until fragrant.
Add the red bell pepper and carrot to the wok. Stir-fry the vegetables for 3-4 minutes until slightly tender but still crisp.
Push the vegetables to one side of the wok. Pour the beaten eggs into the cleared side and scramble until fully cooked, about 1-2 minutes.
Return the shrimp to the wok, then add the thinly sliced cooked chicken breast. Stir to combine with the vegetables and egg.
Sprinkle in the curry powder, white pepper, and salt. Stir well to coat all the ingredients evenly.
Add the drained rice vermicelli noodles to the wok. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together to ensure the noodles are evenly coated with the sauce and spices.
Cook for 2-3 minutes, tossing frequently, until the noodles are heated through and well mixed.
Garnish with chopped green onion before serving. Serve hot and enjoy your Singapore Style Noodles!
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 6643 mg | 289% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 14.9 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2081 mg | 44% | |
*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.
