Singapore Style Noodle Stir Fry
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.
Thin rice vermicelli stir fried with shrimp, pork, and curry powder for a vibrantly golden classic noodle dish.
Nutrition per serving
Ingredients
base
protein
seasoning
sauce
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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