Singapore noodles are a popular Chinese takeout dish made with thin rice vermicelli, curry powder, shrimp, pork (optional), eggs, and vegetables. Despite the name, they’re not actually from Singapore—they’re a Cantonese-style creation.
Homemade Singapore Noodles (Serves 4)
Ingredients
- 8 oz (225 g) rice vermicelli noodles
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 8 oz (225 g) shrimp, peeled and deveined
- 4 oz (115 g) BBQ pork, ham, or chicken, thinly sliced (optional)
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cups shredded cabbage
- 2 green onions, sliced
Sauce
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2–3 tbsp water or chicken stock
Instructions
- Soak the noodles
- Place rice vermicelli in hot water for 5–7 minutes until softened but still slightly firm.
- Drain and rinse with cold water.
- Mix the sauce
- In a small bowl, combine curry powder, soy sauce, oyster sauce, sesame oil, sugar, and water.
- Cook the eggs
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
- Add eggs and scramble until just set.
- Remove and set aside.
- Cook the proteins
- Add remaining oil.
- Stir-fry shrimp for 1–2 minutes per side until pink.
- Add pork/chicken if using and cook another minute.
- Stir-fry vegetables
- Add onion and bell pepper; cook 2 minutes.
- Add cabbage and stir-fry until slightly wilted.
- Add noodles and sauce
- Add drained noodles and pour sauce over them.
- Toss continuously for 2–3 minutes until the noodles are evenly yellow from the curry powder.
- Finish
- Return eggs to the pan.
- Add green onions and toss everything together.
- Taste and add more soy sauce or curry powder if desired.
Tips for Takeout-Style Results
- Use a very hot wok or skillet.
- Don’t over-soak the noodles; mushy noodles are the most common problem.
- Madras curry powder gives a stronger restaurant-style flavor.
- A squeeze of lime at the table brightens the dish.
- If you like heat, add sliced fresh chili or chili oil.