Singapore Noodles
Singapore Noodles is a rice vermicelli stir-fry loaded with vegetables, large shrimp and scrambled eggs. Curry powder is a star ingredient, giving the rice noodles its classic curry flavor and yellow color.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 8 oz dry vermicelli rice noodles
- 3 tbsp tomato ketchup
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1+1/2 tbsp curry powder
- 1 tbsp brown sugar
- 3 tbsp cooking oil
- 1 carrot (julienned)
- 1 small onion (thinly sliced)
- 3 clove garlic (minced)
- 2 cup shredded cabbage
- 2 eggs (lightly beaten)
- 1/2 lb large shrimp
- 1+1/2 cup fresh bean sprouts
- Dash ground white pepper
- Scallions (garnish)
- Chopped cilantro (garnish)
Instructions
- 1
Soak the rice noodles in warm water for 30 minutes. Drain then set aside.
- 2
In a small bowl, combine the sauce ingredients: tomato ketchup, soy sauce, oyster sauce, and rice vinegar.
- 3
In a separate small bowl, combine curry powder with brown sugar.
- 4
Heat cooking oil in a wok over medium-high heat.
- 5
Add carrot and onion to the wok. As soon as the onions have softened, add the minced garlic and cabbage. Stir fry till the cabbage is slightly soft, then remove the vegetables from the wok.
- 6
Add more oil to the wok if it's dry, then scramble the eggs.
- 7
Return the vegetables to the wok, then push the eggs and vegetables to the side of the wok.
- 8
Add the shrimp to the wok, then stir-fry the shrimp till fully cooked.
- 9
Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all the ingredients.
- 10
Add the bean sprouts to the noodles, then stir again, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
- 11
Top the dish with a dash of ground white pepper, then transfer the noodles to a large serving bowl. Garnish with chopped scallions and cilantro. Enjoy!