Description
A vibrant and flavorful Singapore Noodles dish combining rice vermicelli with a fragrant curry-based sauce, succulent shrimp, tender Char Siu pork, and fresh vegetables, stir-fried to perfection for a tasty and quick meal.
Ingredients
Scale
Sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine (Shaoxing wine)
- 2 1/2 tsp curry powder (hot or ordinary)
- 1/2 tsp sugar
- 1/2 tsp white pepper
Stir Fry
- 100g dried rice vermicelli noodles
- 2 tbsp peanut oil, separated
- 8-10 medium raw shrimp/prawns, shelled and deveined
- 2 eggs, beaten
- 1/2 medium onion, thinly sliced
- 4 garlic cloves, minced
- 1 tsp ginger, freshly grated
- 1/2 lb (250g) Chinese barbecue pork (Char Siu), thinly sliced
- 1 cup red capsicum/bell pepper, sliced
- 2 tsp thinly sliced hot green pepper (optional)
Instructions
- Prepare the Sauce: Combine soy sauce, Chinese cooking wine, curry powder, sugar, and white pepper in a small bowl and mix well.
- Soak Noodles: Place rice vermicelli noodles in a large bowl of boiled water and soak according to packet instructions until softened. Drain and set aside.
- Cook Shrimp: Heat 1 tbsp peanut oil in a wok or heavy-based frying pan over medium heat. Add shrimp and cook for about 3 minutes until just cooked through. Remove shrimp from the wok and set aside.
- Make Omelette: Add the beaten eggs to the wok, spreading it thinly to form an omelette. Once set, roll the omelette using a spatula, remove from wok and slice while rolled.
- Sauté Aromatics: Return wok to medium heat, add remaining 1 tbsp oil, then garlic, ginger, and onion. Cook for 2 minutes until onion softens.
- Add Vegetables: Add red capsicum and cook for 1 minute, stirring frequently.
- Combine Ingredients: Add soaked noodles and the prepared sauce to the wok. Toss everything together to incorporate the sauce evenly.
- Add Proteins: Return the sliced omelette, Char Siu pork, cooked shrimp, and green chili (if using) to the wok. Toss gently to mix and heat through for 1 to 2 minutes.
- Serve: Remove from heat and serve Singapore Noodles immediately while hot.
Notes
- Use all-purpose soy sauce or light soy sauce; avoid dark soy sauce as its flavor is too intense.
- Substitute Chinese cooking wine with dry sherry, cooking sake, or Mirin. For alcohol-free option, use chicken broth.
- Use any generic curry powder; hot curry powder adds a pleasant spice.
- Recommended noodle brand is Wai Wai for better texture and durability during tossing.
- If Char Siu is unavailable, substitute with diced chicken, bacon, ham, pork, or more vegetables.
- To quickly prepare Char Siu, marinate pork chops for 20 minutes and pan fry or bake at 180°C (350°F) for about 20 minutes.
- Cook shrimp until they form a “C” shape, indicating perfect doneness; avoid overcooking when they curl into an “O” shape.
- Recipe adapted from Singapore-Style Rice Vermicelli by Saucy Spatula.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg
