Description
This Curry Singapore Noodles recipe is a delightful blend of vermicelli noodles tossed in a fragrant curry sauce, combined with stir-fried shrimp, eggs, bell pepper, and onion for a quick and flavorful weeknight meal inspired by Singaporean flavors.
Ingredients
Scale
For the Aromatics and Veggies
- 2 teaspoons garlic (minced)
- 1 tablespoon ginger (grated)
- 1 red bell pepper (thinly sliced)
- 1 large onion (thinly sliced)
Proteins and Eggs
- 16 ounces large shrimp (fresh or thawed, peeled, deveined, and cut into thirds)
- 4 large eggs (beaten)
Noodles and Sauce
- 6-7 ounces rice vermicelli noodles
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1/2 cup vegetable broth
- Salt (to taste)
For Serving
- Scallions (sliced, for garnish)
Instructions
- Prepare Aromatics and Vegetables: Mince garlic and ginger together in a small bowl. Thinly slice the bell pepper and onion. Peel and devein shrimp, then cut each shrimp into thirds. Crack eggs into a bowl and beat gently with a fork. Place rice vermicelli noodles into a large heatproof bowl.
- Boil Water and Start Curry Sauce: Bring 6 to 8 cups of water to a boil. Meanwhile, heat a large nonstick skillet over medium heat. Add 2 tablespoons vegetable oil, curry powder, and red pepper flakes; cook about 4 minutes until fragrant. Stir in soy sauce and brown sugar, then remove from heat to keep warm.
- Cook the Vermicelli Noodles: Pour boiling water over noodles in the bowl and let them soak for approximately 2 1/2 minutes until softened. Drain the noodles and return them to the bowl. Use kitchen scissors or a knife to roughly cut the noodles in half. Toss the noodles with the curry sauce using kitchen tongs.
- Cook Aromatics and Vegetables: Reheat the skillet over medium heat, add 1 tablespoon vegetable oil, then stir-fry the ginger and garlic for about 1 minute until fragrant. Add the sliced bell pepper and onion and cook 3 to 4 minutes until crisp-tender. Transfer cooked vegetables to a separate bowl.
- Cook Shrimp and Eggs: Heat the skillet again over medium and add the final tablespoon of oil. Arrange shrimp in a single layer; cook 1 minute undisturbed, stir, then cook another 2 minutes until shrimp are opaque. Push shrimp to one side, pour beaten eggs into the empty side, and cook about 2 minutes while stirring and breaking the egg into small pieces. Combine the shrimp and eggs, cooking for an additional minute. Transfer this mixture to the bowl with vegetables.
- Combine and Finish: Place skillet back on medium heat and add vegetable broth. Add the curry-coated noodles and cook for about 2 minutes, stirring gently to warm through. Remove from heat and stir in the shrimp, egg, and vegetable mixture to combine evenly.
- Serve: Dish the noodles onto plates and sprinkle with sliced scallions as garnish. Enjoy this flavorful, aromatic Curry Singapore Noodles dish hot.
Notes
- This recipe combines aromatic curry-spiced vermicelli with stir-fried shrimp, eggs, and crisp vegetables for a quick, weeknight dish.
- You can adjust the red pepper flakes to control the heat level or omit for a milder flavor.
- If desired, substitute shrimp with chicken or tofu for a different protein.
- Rice vermicelli cooks quickly by soaking in hot water, so do not overcook to avoid mushy noodles.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 210mg
