Singapore Noodles

Transform your dinner routine with these vibrant and flavorful Singapore Noodles, a stir-fried dish that strikes the perfect balance between spice, savory, and satisfying. This quick and easy recipe features tender rice vermicelli noodles tossed with juicy shrimp, crisp vegetables like bell peppers, carrots, and snow peas, and a bold curry-infused sauce made with soy and oyster sauce. The dish is elevated with scrambled eggs and a touch of sesame oil for added richness, creating a meal that’s as aromatic as it is colorful. Ready in just 30 minutes, these noodles are perfect for weeknight dinners or as a show-stopping addition to your Asian-inspired menu. Serve hot with lime wedges for a zesty finish, and enjoy this effortlessly crowd-pleasing dish! Keywords: Singapore Noodles recipe, stir-fried noodles, curry noodles, quick Asian dinner, shrimp noodle recipe.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 grams Rice vermicelli noodles
• 200 grams Medium shrimp, peeled and deveined
• 2 tablespoons Vegetable oil
• 2 large Eggs, beaten
• 2 cloves Garlic, minced
• 1 medium Red bell pepper, thinly sliced
• 1 medium Carrot, julienned
• 100 grams Snow peas, trimmed
• 3 stalks Green onions, chopped
• 2 tablespoons Soy sauce
• 1 tablespoon Oyster sauce
• 2 teaspoons Curry powder
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 optional Lime wedges, for serving

Directions

Step 1

Soak the rice vermicelli noodles in hot water for about 5 minutes or until they are tender, then drain and set aside.

Step 2

In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.

Step 3

Add the remaining 1 tablespoon of vegetable oil to the wok, then add minced garlic and shrimp. Stir-fry the shrimp until they just turn pink, about 2-3 minutes, then remove them from the pan and set aside.

Step 4

In the same wok, add sliced red bell pepper, julienned carrot, and snow peas. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 5

Return the shrimp and scrambled eggs to the wok. Add in the softened noodles, chopped green onions, soy sauce, oyster sauce, and curry powder.

Step 6

Toss everything together to ensure the noodles are well coated with the sauce and the curry powder is evenly distributed.

Step 7

Drizzle with sesame oil, and season with salt and black pepper to taste. Stir-fry everything for another 2 minutes, allowing the flavors to meld together.

Step 8

Serve the Singapore noodles hot, garnished with additional chopped green onions if desired, and lime wedges on the side for a zesty finish.

Nutrition Facts

Serving size	(965.2g)

Amount per serving	% Daily Value*
Calories	1578.5

Total Fat 54.5g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 760.6mg	0%
Sodium 4727.8mg	0%
Total Carbohydrate 194.4g	0%
Dietary Fiber 12.5g	0%
Total Sugars 14.7g
Protein 83.6g	0%

Vitamin D 437.6IU	0%
Calcium 282.5mg	0%
Iron 12.3mg	0%
Potassium 1690.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 20.9%

Carbs: 48.5%