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These delicious Singapore Noodles are loaded with shrimp, veggies, and curry flavored rice noodles. Way better than Chinese take-out from a red pagoda box!

Singapore Noodles

Singapore Noodles are a delicious innovation of the Chinese-American kitchen. In my version, I marinate and stir-fry shrimp and pork with a rainbow of vegetables before adding the rice vermicelli and seasoning it with a savory curry flavored sauce.
Course Entree
Cuisine Best, Chinese
Level Intermediate
Main Ingredient Noodles, Pork, Shellfish
Diet Dairy-Free, Low Sugar
Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes
Servings 4 servings
Calories 413 kcal

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

  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 3/4 cup chicken stock

For eggs

  • 2 teaspoons vegetable oil
  • 2 eggs lightly beaten

For stir-fry

  • 2 tablespoons vegetable oil
  • 12 grams garlic minced
  • 1 tablespoon ginger minced 16
  • 85 grams onion 1/2 medium, sliced
  • 85 grams red bell pepper 1/2 pepper, sliced
  • 85 grams green bell pepper 1/2 pepper, sliced
  • 140 grams bamboo julienned
  • 110 grams bean sprouts
  • 2 tablespoons curry powder
  • 2 scallions finely chopped, for garnish

Instructions

  1. Put the noodles in a heat-proof tray or shallow bowl and cover with boiling water. Start separating the noodles with tongs or chopsticks and when the noodles are no longer brittle, drain and rinse them with cold water. Put the noodles back in the tray and cover with cold water, pulling them apart so that they don't stick together. Drain and set aside.
    Singapore noodles are made with thin rice noodles called maifun or bee hoon.
  2. Put the shrimp, pork, soy sauce, Shaoxing and potato starch in a bowl and mix well to combine. Let these marinate while you prepare everything else.
    Marinate the shrimp and pork in Shaoxing and soy sauce.
  3. In a small bowl, combine the fish sauce, oyster sauce, and chicken stock.
  4. Once you've prepped the vegetables for the stir-fry, heat a wok or large frying pan over high heat until very hot. Add a tablespoon of oil, and swirl to coat the pan. Add the egg, swirling, and then scrambling. Transfer the egg to a plate and set aside.
    Start the Singapore Noodle by making scrambled eggs.
  5. Add 2 tablespoons of oil, and then add the garlic and ginger. Fry until fragrant.
    Garlic and ginger get fried until fragrant.
  6. Add the marinated shrimp and pork and stir-fry until the pork just loses its pink color (it doesn't have to be cooked all the way).
    Brown the shrimp and pork for the Singapore Noodles.
  7. Add the onion, red and green bell peppers, bamboo, and bean sprouts. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.
  8. Add the curry powder and stir-fry until fragrant.
    Curry powder is what gives Singapore noodles their yellow color and spicy taste.
  9. Add the noodles and return the egg to the pan. Pour the sauce mixture over the noodles and use chopsticks or tongs to toss the noodles and evenly coat them with sauce. If the noodles start sticking, add a bit more water.
    Toss the rice vermicelli with the vegetables, seafood and curry sauce.
  10. Garnish your Singapore Noodles with scallions and serve hot.

Nutrition Facts
Singapore Noodles
Amount Per Serving
Calories 413 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 185mg62%
Sodium 1444mg60%
Potassium 532mg15%
Carbohydrates 47g16%
Fiber 4g16%
Sugar 5g6%
Protein 22g44%
Vitamin A 950IU19%
Vitamin C 53.5mg65%
Calcium 106mg11%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.