Noodles
•Quick Curry Shrimp Singapore Noodles
Total Time
25 min
Servings
2 people
Level
easy
Rating
(1)
Quick Curry Shrimp Singapore Noodles
This rapid take on the Cantonese classic delivers the signature curry kick and bright yellow hue in a fraction of the time. By focusing on shrimp and fresh vegetables, it creates a lighter, weeknight-friendly meal without sacrificing flavor.
Ingredients
4 oz dried rice vermicelli noodles
8 oz medium shrimp, peeled and deveined
2 tbsp vegetable oil, divided
2 large eggs, beaten
1 tbsp mild curry powder
1/2 red bell pepper, thinly sliced
1/2 cup fresh bean sprouts
2 cloves garlic, minced
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil
2 green onions, chopped
Instructions
- 1
Place the rice vermicelli in a large bowl and cover with boiling water. Let soak for 3 to 5 minutes until soft, then drain and rinse thoroughly with cold water to stop the cooking.
- 2
Heat 1 teaspoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble quickly until just set. Remove eggs from the pan and set aside.
- 3
Add another teaspoon of oil to the same pan. Add the shrimp and stir-fry for 2-3 minutes until pink and opaque. Remove shrimp and set aside with the eggs.
- 4
Add the remaining tablespoon of oil to the pan along with the minced garlic and sliced red bell pepper. Sauté for 2 minutes until the pepper softens slightly.
- 5
Sprinkle the curry powder over the vegetables and stir constantly for 30 seconds until the spices are fragrant.
- 6
Add the drained noodles, bean sprouts, and soy sauce to the pan. Tongs are best here to toss the noodles until they are evenly coated in the yellow curry mixture.
- 7
Return the cooked eggs and shrimp to the pan. Drizzle with sesame oil and toss everything together for 1 minute to heat through.
- 8
Remove from heat, garnish with chopped green onions, and serve immediately.
