Singapore Noodles

Singapore Noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. They're not difficult to make, but there are a few crucial steps to ensure it turns out well. Today I'm gonna show you everything you need to know to make the best Singapore Noodles!

Course Entree

Cuisine Best, Chinese-American

Keyword curry, noodles, singapore

Level Intermediate

Main Ingredient Noodles, Pork, Shellfish

Diet Dairy-Free, Low Sugar

Prep Time 18

Cook Time 7

Total Time 25

Servings servings

Calories 419kcal

Ingredients

160 grams rice vermicelli dried (a.k.a. mai fun or bee hoon)

For shrimp & pork

130 grams small shrimp (peeled and deveined)
130 grams pork loin (sliced into strips)
2 teaspoons soy sauce
2 teaspoons shaoxing wine
1 teaspoon potato starch

For sauce

¾ cup low sodium chicken stock
2 tablespoons fish sauce
1 tablespoon oyster sauce

For eggs

2 teaspoons vegetable oil
2 large eggs (lightly beaten)

For stir-fry

2 tablespoons vegetable oil
10 grams garlic (minced)
10 grams ginger (minced)
85 grams onion (½ medium, sliced)
85 grams red bell pepper (½ pepper, sliced)
85 grams green bell pepper (½ pepper, sliced)
140 grams bamboo shoots (julienned)
110 grams bean sprouts
2 tablespoons curry powder
2 scallions (finely chopped, for garnish)

Grams + US Cups - US Standard

Instructions

Put the 160 grams rice vermicelli in a heat-proof bowl or tray and pour boiling water over it until the noodles are submerged. Use tongs or chopsticks, separate the noodles so that they don't stick together. When they are no longer brittle, drain the noodles and rinse with cold water. Put the noodles back in the bowl and cover with cold water to finish rehydrating them.
160 grams rice vermicelli
Put the 130 grams small shrimp, 130 grams pork loin, 2 teaspoons soy sauce, and 2 teaspoons shaoxing wine in a bowl and mix once to combine. Add the 1 teaspoon potato starch and mix very well. Let these marinate while you prepare everything else.
130 grams small shrimp, 130 grams pork loin, 2 teaspoons soy sauce, 2 teaspoons shaoxing wine, 1 teaspoon potato starch
In a small bowl, combine the ¾ cup low sodium chicken stock, 2 tablespoons fish sauce, and 1 tablespoon oyster sauce.
¾ cup low sodium chicken stock, 2 tablespoons fish sauce, 1 tablespoon oyster sauce
Heat a large frying pan over high heat until very hot. Add 2 teaspoons vegetable oil, and swirl to coat the pan. Add the 2 large eggs, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.
2 teaspoons vegetable oil, 2 large eggs
Return the pan to the stove and add 2 tablespoons vegetable oil along with the 10 grams garlic and 10 grams ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.
2 tablespoons vegetable oil, 10 grams garlic, 10 grams ginger
Add the marinated shrimp and pork and flatten so that it's in a single layer. Let this brown on one side until the shrimp is half-way cooked. Flip everything over and brown the other side.
Add the 85 grams onion, 85 grams red bell pepper and 85 grams green bell pepper, 110 grams bean sprouts and 140 grams bamboo shoots. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
85 grams onion, 85 grams red bell pepper, 85 grams green bell pepper, 140 grams bamboo shoots, 110 grams bean sprouts
Add the 2 tablespoons curry powder and stir-fry until fragrant.
2 tablespoons curry powder
Drain the noodles and add them to the pan, along with the egg. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles like you would a salad. The Singapore Noodles are done when there is no liquid left in the pan.
Garnish with the 2 scallions and serve immediately.
2 scallions

Video

Nutrition