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Singapore Noodles
Prep Time
15m
Cook Time
10m
Total Time
25m
This flavorful Singapore Noodles recipe combines rice vermicelli noodles with a delicious sauce made with soy sauce, Chinese cooking wine, and curry powder. Stir-fried with shrimp, eggs, onion, garlic, ginger, Chinese barbecue pork, and peppers, this dish is a perfect balance of savory and spicy flavors.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
2
Scale
Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.
Sauce
Stir Fry
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories720kcal36%
-
Fat30g1%
-
Saturated Fat8g0%
-
Carbohydrates66g3%
-
Fiber4g0%
-
Sugar6g0%
-
Protein39g1%
-
Cholesterol232mg11%
-
Sodium1,520mg76%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Soy - I use all purpose soy sauce (Kikkoman) or light soy sauce. I don't recommend dark soy sauce, the flavour is too intense.
2. Chinese wine - Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.
3. Curry powder - Any generic curry powder is fine here. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!
4. Noodles - Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action.Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.
I know it doesn't sound like much noodles but it expands, almost doubles in weight.
5. Char Siu - If you don't have store bought or homemade Char Siu substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For aquick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.
6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.
7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
8. Nutrition per serving.
Originally published April 2015, updated June 2018 with new photos, video added and rewritten post. No changes to recipe - it's great as it is!
2. Chinese wine - Also known as Shaoxing wine. Substitute with dry sherry, cooking sake or Mirin. If you can't consume alcohol, use chicken broth.
3. Curry powder - Any generic curry powder is fine here. I use Keens or Clives of India, both sold at supermarkets. I use hot because I like the spice!
4. Noodles - Wai Wai is the brand I recommend if you can get it, for both texture and also it holds up well to lots of tossing action.Rice vermicelli is very cheap - usually $2 for quite a large bag - and nowadays you'll find it at everyday supermarkets.
I know it doesn't sound like much noodles but it expands, almost doubles in weight.
5. Char Siu - If you don't have store bought or homemade Char Siu substitute with diced chicken, bacon, ham or pork, leave it out and/or add more vegetables. For aquick Char Siu, make a small quantity of the Char Siu marinade, marinade pork chops for 20 minutes then pan fry on medium until caramelised, or bake at 180C/350F for around 20 minutes. Then use per recipe.
6. How to tell shrimp/prawns are perfectly cooked: raw prawns hang straight, perfectly cooked prawns form a "C" shape and overcooked prawns are tightly curled into an "O" shape.
7. Adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
8. Nutrition per serving.
Originally published April 2015, updated June 2018 with new photos, video added and rewritten post. No changes to recipe - it's great as it is!