Noodles
•Classic Singapore Curry Noodles with Shrimp
Total Time
30 min
Servings
4 people
Level
medium
Rating
(1)
Classic Singapore Curry Noodles with Shrimp
This vibrant dish features thin rice vermicelli toss-fried with plump shrimp, crunchy vegetables, and aromatic curry powder. It captures the essence of Cantonese-style tea house fare with a distinct golden hue and a savory, slightly spicy kick.
Ingredients
7 oz dried rice vermicelli noodles
1/2 lb large shrimp, peeled and deveined
2 large eggs, beaten
1 red bell pepper, thinly sliced
1 small onion, thinly sliced
1 cup bean sprouts
2 cloves garlic, minced
2 tbsp curry powder (Madras style preferred)
2 tbsp soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tsp sugar
1/2 tsp salt
3 tbsp vegetable oil, divided
2 green onions, cut into 2-inch pieces
Instructions
- 1
Soak the rice vermicelli in hot water for about 5-10 minutes until soft but still firm (al dente). Drain thoroughly and snip with kitchen scissors a few times to shorten the strands.
- 2
In a small bowl, mix the curry powder, soy sauce, Shaoxing wine, sugar, and salt to create a seasoning paste.
- 3
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble quickly until set. Remove and set aside.
- 4
Add another tablespoon of oil to the pan. Stir-fry the shrimp until pink and cooked through, about 2-3 minutes. Remove and set aside with the eggs.
- 5
Add the remaining oil to the pan. Sauté the garlic, onion, and bell pepper for 2 minutes until softened but still crisp.
- 6
Add the drained noodles to the pan along with the seasoning paste. Toss constantly using tongs or chopsticks to coat the noodles evenly in the yellow curry spice.
- 7
Return the cooked eggs and shrimp to the pan. Add the bean sprouts and green onions.
- 8
Stir-fry everything together for another 1-2 minutes until the bean sprouts are slightly wilted and the noodles are hot and dry. Serve immediately.
