How to Make the Perfect Quick Singapore Vermicelli
Singaporean · Easy · 15 min · 2 servings
This quick Singapore vermicelli delivers vibrant curry-spiced rice noodles loaded with shrimp and vegetables in just 15 minutes. It is a fast and flavorful recreation of the beloved takeout classic made entirely at home.
Why this recipe works
This Quick Singapore Vermicelli recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 15 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 150 g rice vermicelli noodles
- 200 g medium shrimp peeled and deveined
- 2 tsp curry powder
- 2 tbsp soy sauce
- 1 cup bean sprouts
- 2 stalks green onions sliced
Step by step instructions
Step 1: Soak the Noodles
Place vermicelli in a bowl of boiling water and soak for 4 to 5 minutes until softened. Drain and set aside.
Step 2: Cook the Shrimp
Heat oil in a wok or large skillet over high heat. Add shrimp and cook for 2 minutes per side until pink and cooked through.
Step 3: Add Curry and Noodles
Add curry powder to the wok and stir for 30 seconds. Add drained noodles, soy sauce, and bean sprouts. Toss everything together for 2 minutes.
Step 4: Finish and Serve
Scatter green onions over the top and serve immediately directly from the wok.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- shrimp → diced chicken breast or extra-firm tofu
- bean sprouts → shredded cabbage or thinly sliced bell pepper
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Over-soaking the vermicelli which makes it soggy and clumpy during stir-frying
- Not using high enough heat in the wok which results in steamed rather than stir-fried noodles
Nutrition facts
Per serving: 390 calories, 24g protein, 48g carbs, 10g fat, 3g fiber.
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