Singapore Noodles

Slippery rice vermicelli stir-fried with curry-kissed aromatics, juicy shrimp, and crisp vegetables for a fast, fragrant weeknight classic.

Ingredients

• 8 oz (225g) rice vermicelli noodles
• 10 oz (280g) raw shrimp, peeled and deveined
• 2 large eggs
• 2 cups (150g) shredded green cabbage
• 1 medium carrot, cut into fine matchsticks
• 1 small red bell pepper, thinly sliced (or any bell pepper)
• 4 scallions (green onions), sliced (white and green parts separated)
• 3 cloves garlic, finely minced
• 2 tsp curry powder (plus more to taste)
• 1/2 tsp ground turmeric (optional, for color)
• 1/4 tsp cayenne pepper (optional, for heat)
• 3 tbsp neutral oil (e.g., vegetable or canola), divided
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or extra soy sauce)
• 2 tsp sugar
• 1 tbsp rice vinegar (or lime juice)
• 3 tbsp water
• Kosher salt and black pepper

Method

• 1

  Step 1: Soak the noodles

  Place rice vermicelli in a large bowl and cover with hot tap water. Soak until pliable but still a touch firm (about 3–5 minutes, depending on brand). Drain well, then toss with **1 tsp oil** to prevent sticking.

• 2

  Step 2: Mix the sauce

  In a small bowl, whisk together **soy sauce, oyster sauce, sugar, rice vinegar, and water**. Set aside.

• 3

  Step 3: Season and sear the shrimp

  Pat shrimp dry (this helps browning). Toss with **1 tsp curry powder**, a pinch of **salt**, and **pepper**. Heat a wok or large skillet over high heat until very hot. Add **1 tbsp oil**, then shrimp in a single layer. Sear until just cooked through and lightly golden, **about 60–90 seconds per side**. Remove to a plate.

• 4

  Step 4: Scramble the eggs

  Reduce heat to medium-high. Add **1 tbsp oil**. Pour in eggs, scramble until just set but still soft, **30–60 seconds**. Transfer to the shrimp plate.

• 5

  Step 5: Stir-fry aromatics and veg

  Add remaining **1 tbsp oil**. Add scallion whites and garlic; stir until fragrant, **about 20 seconds**. Add cabbage, carrot, and bell pepper. Stir-fry until slightly softened but still crisp, **2–3 minutes**.

• 6

  Step 6: Bloom the curry

  Sprinkle over remaining **curry powder** plus **turmeric** and **cayenne** (if using). Stir constantly for **20–30 seconds** until intensely fragrant (this wakes up the spices).

• 7

  Step 7: Toss noodles and sauce

  Add drained noodles. Pour sauce around the edges of the pan (it will sizzle and reduce fast). Toss vigorously with tongs for **1–2 minutes** until noodles are evenly coated and turn a warm yellow-gold. If it looks dry, add a splash of water, **1 tbsp at a time**.

• 8

  Step 8: Finish and serve

  Return shrimp and eggs (plus any juices) to the pan. Toss for **30–60 seconds** to warm through. Stir in scallion greens. Taste and adjust: more soy for salt, sugar for balance, or curry powder for punch. Serve immediately while glossy and hot.

Tips

• **Don’t over-soak vermicelli**: They should be flexible but still slightly firm—over-soaked noodles go mushy in the wok.
• **No oyster sauce?** Use an extra **1 tbsp soy sauce** plus **1/2 tsp sugar** for similar savory depth.
• **Protein swaps**: Chicken thigh strips, pork, or tofu all work—cook first like the shrimp, then add back at the end.
• **Heat control**: If your pan isn’t super hot (or is crowded), cook in batches to avoid steaming.
• **Storage**: Keeps **3 days** refrigerated. Reheat in a hot skillet with a small splash of water to loosen the noodles.
• **To serve with**: A crisp cucumber salad or simple steamed greens balances the savory curry noodles nicely.

Nutrition (per serving, estimate)