Singapore Noodles Recipe
This recipe crafts vibrant Singapore Noodles, a classic stir-fry featuring delicate rice vermicelli, succulent shrimp, savory char siu or ham, and crisp vegetables, all infused with aromatic curry powder and a hint of sesame. It's a flavorful and satisfying dish perfect for a quick yet exotic meal.
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying
- 1 Large Pot For soaking/preparing noodles
- 1 Cutting Board & Chef's Knife For ingredient preparation
- 3 Mixing Bowls For marinating, holding prepped ingredients, and sauce
- 1 Measuring spoons/cups For accurate ingredient measurements
Ingredients
Main
- 1/4 pound shrimp shelled, deveined, and rinsed under cold water
- 2 tablespoons plus 4 teaspoons canola or vegetable oil divided
- 2 1/2 teaspoons Asian fish sauce divided
- 1 bundle about 5 1/2 ounces dried rice stick noodles (see note above)
- 2 medium cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 2 eggs beaten with two pinches kosher salt
- 1/4 pound Chinese roast pork char siu or ham, cut into thin strips
- 1/4 medium onion very thinly sliced
- 1/2 medium red bell pepper stemmed, seeded and julienned
- 12 snow peas stemmed, tough strings removed, and slice thinly on the bias
- 1/2 medium carrot julienned
- 1 tablespoon curry powder divided
- Kosher salt
- 2 scallions sliced very thinly on the bias
- 2 teaspoons toasted sesame oil
Instructions
- Prep shrimp: Marinate shrimp with 2 teaspoons canola oil and 1/2 teaspoon fish sauce; set aside for 15 minutes.
- Prepare noodles: Soak dried rice stick noodles in hot water (not boiling) for 10-15 minutes until pliable but still slightly firm. Drain thoroughly and set aside.
- Prepare aromatics and vegetables: Mince garlic, thinly slice onion, julienne bell pepper and carrot, thinly slice snow peas on the bias, and thinly slice scallions on the bias. Cut char siu or ham into thin strips.
- Cook eggs: Heat 1 teaspoon canola oil in a wok or large skillet over medium-high heat. Pour in beaten eggs and scramble until just set; remove and set aside.
- Stir-fry shrimp: Add 1 tablespoon canola oil to the wok over high heat. Stir-fry marinated shrimp until pink and cooked through, about 1-2 minutes. Remove and set aside.
- Sauté aromatics and vegetables: Add remaining 1 tablespoon plus 3 teaspoons canola oil to the wok. Add minced garlic, sliced onion, julienned red bell pepper, snow peas, and carrot. Stir-fry for 2-3 minutes until crisp-tender.
- Bloom curry powder: Add 1 tablespoon curry powder to the vegetables and stir-fry for 30 seconds until fragrant.
- Combine ingredients: Add char siu/ham and the drained noodles to the wok. Pour in the sauce mixture (remaining 2 teaspoons fish sauce, 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, 1/4 teaspoon white pepper, and 1/4 teaspoon sugar).
- Toss and finish: Toss vigorously to combine all ingredients evenly, ensuring noodles are coated and heated through, about 2-3 minutes. Return cooked eggs and shrimp to the wok. Add sliced scallions and toasted sesame oil.
- Season and serve: Toss briefly to combine. Taste and adjust seasoning with kosher salt if needed. Serve immediately.
Notes
Achieving the signature 'wok hei' for Singapore Noodles relies on a very hot wok and quick stir-frying. Ensure all ingredients are prepped and mise en place before you start, as the cooking process is rapid. For the rice stick noodles, soak them in hot (not boiling) water until pliable but still firm, then drain well. They will finish cooking in the wok. Over-soaking will result in mushy noodles. Bloom the curry powder briefly in the oil with the aromatics before adding other vegetables; this enhances its flavor and aroma significantly. Cook the eggs separately and add them back at the end to maintain their texture. Adjust salt and fish sauce to taste at the very end, as char siu and soy sauce contribute to salinity.