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Easy Singaporean noodles

Based on 13 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

“The origins of this dish are unclear but one thing is for sure, you won’t find it in Singapore. A classic Canto-western comfort food—like chow mein and sweet and sour pork—the noodles’ signature golden hue comes from curry powder, which adds spicy, earthy notes to the whole dish. We used shrimp here, but feel free to swap in chicken, beef, tofu, or if you’re lucky to have a Chinese butcher near you, char siu pork. Be careful to soak and not boil the noodles, as they cook and get sticky quickly!”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g rice vermicelli noodles
onion
15 g ginger
4 cloves garlic
red bell pepper
4 tbsp soy sauce
4 tsp fish sauce
2 tbsp curry powder
4 tbsp rice vinegar
1 tbsp sugar
eggs
1 tsp sesame oil
10 shrimp
vegetable oil (for frying)
cilantro (for garnish)
scallion (for garnish)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls (small)
  • whisk
  • heatproof bowl (large)
  • wok
  • cooking spoon

Nutrition per serving

Cal
596
Protein
21 g
Fat
9 g
Carb
105 g
  • Step 1/5

    • onion
    • 15 g ginger
    • 4 cloves garlic
    • red bell pepper
    • scallion (for garnish)
    • cutting board
    • knife

    Dice onion. Mince ginger and garlic. Cut bell pepper into thin strips. Slice scallions and set aside.

  • Step 2/5

    • 4 tbsp soy sauce
    • 4 tsp fish sauce
    • 2 tbsp curry powder
    • 4 tbsp rice vinegar
    • 1 tbsp sugar
    • eggs
    • 1 tsp sesame oil
    • 2 bowls (small)
    • whisk

    Mix soy sauce, fish sauce, curry powder, rice vinegar, and sugar in a small bowl. In another bowl, lightly whisk egg and sesame oil, then set aside.

  • Step 3/5

    • 200 g rice vermicelli noodles
    • heatproof bowl (large)

    Place the noodles in a large heatproof bowl and cover with boiling water. Let sit for approx. 4 - 7 min., then drain and set aside.

  • Step 4/5

    • vegetable oil (for frying)
    • wok
    • cooking spoon

    Heat some vegetable oil in a wok over medium-high heat. Add onion, ginger, and garlic and stir-fry until onion is translucent. Add bell pepper and stir-fry for another 3 - 4 min. Push vegetables to the outer rim of the wok to make a well, then pour egg mixture into the center. Stir to scramble the eggs, until combined.

  • Step 5/5

    • 10 shrimp
    • cilantro (for garnish)

    Add shrimp and let cook through, approx. 1 - 2 min. Then add noodles and sauce to the wok, tossing constantly, until the noodles are coated in sauce. Serve with fresh cilantro and scallions. Enjoy!