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A Chinese-American classic, these "Singapore" Noodles are loaded with shrimp pork and vegetables, stir-fried with curry-flavored rice noodles.

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
Keyword curry, noodles, singapore
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 419 kcal


  • 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

  • 3/4 cup 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 (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)


  1. Put the 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.

    Rehydrating rice noodles in boiling water.
  2. Put the shrimp, pork, soy sauce, and Shaoxing in a bowl and mix once to combine. Add the potato starch and mix very well. Let these marinate while you prepare everything else.

    Marinating pork and shrimp with soy sauce and Shaoxing wine.
  3. In a small bowl, combine the chicken stock, fish sauce, and oyster sauce.

    Stirring together chicken stock, fish sauce and oyster sauce.
  4. Heat a large frying pan over high heat until very hot. Add 2 teaspoons of oil, and swirl to coat the pan. Add the egg, and scramble vigorously to make chunks of egg. Once the egg is fully cooked, transfer it to a bowl and set aside.

    Scrambling eggs for Singapore Noodles.
  5. Return the pan to the stove and add 2 tablespoons of oil along with the garlic and ginger. Fry this for a few seconds until it's fragrant, but do not let it brown yet.

    Stir-frying garlic and ginger in a frying pan.
  6. 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.

    Marinated pork and shrimp being stir-fried for Singapore Noodles
  7. Add the onion, red and green bell peppers, bean sprouts and bamboo. Stir-fry, alternating between tossing the ingredients in the pan and stirring vigorously until the vegetables are a bright color.

    Onions, bell peppers, beansprouts and bamboo shoots being stir-fried for Singapore Rice Noodles.
  8. Add the curry powder and stir-fry until fragrant.
    Curry powder added to Singapore Noodles.
  9. 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.

    Tossing Singapore Noodles in a frying pan with chopsticks and a spatula.
  10. Garnish with the scallions and serve immediately.

Nutrition Facts
Singapore Noodles
Amount Per Serving
Calories 419 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 209mg70%
Sodium 1453mg61%
Potassium 537mg15%
Carbohydrates 47g16%
Fiber 4g16%
Sugar 6g7%
Protein 24g48%
Vitamin A 986IU20%
Vitamin C 53mg64%
Calcium 109mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.