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Singapore Noodles (Stir-fried Rice vermicelli with Curry Powder)

Singapore Noodles

Author: Rika
393kcal
5 from 11 votes
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Prep 15 minutes
Cook 15 minutes
Learn how to make the Singapore noodles dish, stir-fried rice noodles with curry powder, at home. This fast-food, a favorite take out noodle dish is made with rice vermicelli and seasoned with curry powder and soy sauce. 
Servings 3
Course Main Dish
Cuisine Singapore, Chinese, Asian

Ingredients
 

  • 3 oz rice vermicelli or rice stick noodles
  • ½ pound raw shrimps (about 15 pieces medium-size shrimps)
  • 1 cup fresh bean sprouts
  • 2 whole eggs (lightly beaten)
  • ½ medium onion (thinly sliced about 1 cup)
  • 1 whole red bell pepper (thinly sliced)
  • 1 tablespoon minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon fish sauce
  • 2 tablespoons Shao xing wine (or dry sherry or skip)
  • 3 scallions (cut into thin strips, white and light green parts for stir fry, green part as a topping)
  • 2½ tablespoons vegetable/peanut oil (divided)
  • salt (if needed)
Curry Sauce:
  • ½ tbsp + ¼ teaspoon curry powder (or use more according to your liking)
  • ½ teaspoon white sugar
  • 2 tablespoons regular soy sauce
  • ½ teaspoon ground white pepper

Method

Preparation:
  1. Soak the Noodles:
    Soak the dried vermicelli noodles in hot water for about 2-3 minutes, just until tender or follow the instructions on the product packaging. Don't go too long as you’ll want to prevent a mushy texture.
  2. Curry Sauce:
    In a small mixing bowl, combine curry powder, soy sauce, sugar, and white pepper. Set aside.
Make the Omelete:
  1. Heat 1 tablespoon of oil in a wok over medium heat. Cook the lightly beaten egg, tilt the pan to spread the egg mixture evenly. When the egg omelet is almost set, flip it over and continue to cook for another minute. Remove from the pan and cut into small strips.
Stir Fry the Aromatic Spices, Vegetables, and Shrimps:
  1. Heat 1 ½ tablespoon of oil in a wok, then add onion and stir fry for about 1 minute.
    Add garlic, ginger and red bell pepper. Add a pinch of salt, stir fry for 2-3 minutes or until the vegetables are crisp-tender. 
    Add shrimp, scallions, and the Shaoxing wine and stir fry for about 1 minute or until the shrimp are barely cooked.
Cook the Noodles with Curry Sauce:
  1. Add noodles into the wok, pour the curry soy sauce mixture, add fish sauce, then keep stirring until the noodles and the other ingredients are soaked in the sauce. Adjust seasoning with salt/pepper if needed. 
  2. Remove from the heat. Garnish with chopped scallions and fresh bean sprouts. Serve and enjoy!

Nutrition

Calories393kcalCarbohydrates35gProtein24gFat16gSaturated Fat11gCholesterol300mgSodium1517mgPotassium360mgFiber4gSugar5gVitamin A1544IUVitamin C63mgCalcium165mgIron4mg

Notes

For a bolder and spicier taste, you can add about ¼ teaspoon of curry powder. 
You can find fresh bean sprouts at select Kroger/Ralph's, Vons, Walmart, Sprouts, Whole Foods stores. 
Shaoxing wine is available at Asian grocers or select Kroger/Ralph's stores. I bought the cooking wine from my local Asian store for about $1.99-$3.99/ bottle. 
McCormick curry powder is available at select Kroger/Ralph's, Vons, Walmart, Sprouts, Target stores. 
Thai Fish sauce is available at select Kroger/Ralph's, Vons, Walmart, Sprouts, Whole Foods stores, around $2.59 per bottle. 

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