How to Make the Perfect Singapore Style Noodle Stir Fry
Singaporean · Medium · 30 min · 3 servings
Singapore noodles feature thin rice vermicelli stir fried with shrimp, barbecue pork, and a vibrant yellow curry powder that gives the dish its iconic color and aromatic warmth. It is a beloved hawker center classic that is surprisingly easy to recreate at home in a wok.
Why this recipe works
This Singapore Style Noodle Stir Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 420 calories with 25g 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:
- 6 oz dried rice vermicelli soaked and drained
- 0.5 lb medium shrimp peeled
- 0.5 cup Chinese barbecue pork char siu thinly sliced
- 2 tbsp curry powder preferably Madras style
- 2 large eggs lightly beaten
- 2 tbsp soy sauce
Step by step instructions
Step 1: Prep the Noodles and Mise en Place
Soak the rice vermicelli in cold water for 15 minutes until pliable then drain well. Lay out all your ingredients nearby because Singapore noodles move extremely fast and you do not have time to search for ingredients once the wok is hot.
Step 2: Cook the Proteins
Heat the wok over high heat with 2 tablespoons of oil. Stir fry the shrimp for about 90 seconds until just pink then remove. Quickly scramble the beaten eggs in the wok creating large soft folds, then push to the side.
Step 3: Add Curry and Noodles
Add another tablespoon of oil and the curry powder directly to the wok, stirring it in the oil for 30 seconds to bloom the spices. Add the drained rice vermicelli and toss vigorously for 2 minutes coating every strand in the golden curry oil.
Step 4: Combine Everything
Add the char siu pork, cooked shrimp, and scrambled egg back to the wok along with the soy sauce. Toss everything together energetically over high heat for 2 minutes until the noodles are dry and every ingredient is evenly distributed throughout.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- char siu pork → diced ham or rotisserie chicken makes a practical everyday substitute for this dish
- rice vermicelli → thin wheat noodles can work though the dish will lose some of its characteristic lightness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using noodles that are too wet causes them to clump together in the wok and they will never achieve the dry separated texture you want
- Skipping the step of blooming the curry powder in oil results in a raw powdery taste rather than a deep aromatic curry flavor
Nutrition facts
Per serving: 420 calories, 25g protein, 48g carbs, 14g fat, 3g fiber.
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