Singapore Noodles represents one of the most beloved dishes from the world of Chinese takeout, despite having no actual connection to Singapore cuisine. This vibrant stir-fried noodle dish features thin rice vermicelli tossed with curry powder, creating that distinctive golden color and aromatic spice blend that makes it instantly recognizable. The beauty of Singapore Noodles lies in its perfect balance of textures and flavors – silky rice noodles, tender strips of char siu pork and shrimp, crisp vegetables, and fluffy scrambled eggs all brought together with a fragrant curry-soy sauce that coats every strand. The dish delivers that satisfying wok hei, the breath of the wok, that can only be achieved through high-heat stir-frying that creates slight charring and smoky flavors. Whether enjoyed as a quick weeknight dinner or ordered from your favorite Chinese restaurant, Singapore Noodles offers that perfect combination of comfort and exotic spice that keeps you coming back for more.
Serving Quantity
This recipe serves 4-6 people as a main dish or 6-8 people as part of a larger Chinese meal.
Ingredients
- 8 ounces thin rice vermicelli noodles
- 6 ounces medium shrimp, peeled and deveined
- 6 ounces char siu pork, sliced thin (or substitute with regular pork tenderloin)
- 3 large eggs, beaten
- 1 medium onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup bean sprouts
- 3 green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 3 tablespoons vegetable oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
Preparing the Rice Noodles
Start by soaking the rice vermicelli in warm water for 15-20 minutes until they become soft and pliable. The noodles should be tender but still have a slight bite to them, as they’ll continue cooking in the wok. Don’t oversoak them or they’ll become mushy when stir-fried.
Drain the noodles thoroughly in a colander and rinse briefly with cold water to stop the cooking process. Use kitchen scissors to cut the noodles into shorter, more manageable lengths – about 6-8 inches long. This makes them much easier to stir-fry and serve.
Set the prepared noodles aside in a large bowl. Toss them occasionally with your hands to prevent them from sticking together while you prepare the other ingredients.
Preparing the Proteins
Pat the shrimp completely dry with paper towels and season lightly with salt and white pepper. If using frozen shrimp, make sure they’re completely thawed and drained. Cut any large shrimp in half lengthwise so they cook evenly and distribute better throughout the dish.
If you’re using char siu pork, slice it into thin strips about 1/4 inch thick. If substituting with regular pork tenderloin, slice it thinly against the grain and marinate briefly in 1 tablespoon soy sauce and 1 teaspoon cornstarch for added tenderness.
Beat the eggs in a small bowl with a pinch of salt. Having them ready to go is important since the cooking process moves quickly once you start stir-frying.
Preparing the Vegetables and Aromatics
Slice the onion into thin half-moons and julienne the red bell pepper into thin strips. Both vegetables should be cut evenly so they cook at the same rate. Rinse the bean sprouts in cold water and drain thoroughly.
Cut the green onions into 2-inch pieces, separating the white and light green parts from the darker green tops. The white parts will go in earlier during cooking, while the green tops are added at the end for color and fresh flavor.
Mince the garlic and ginger finely. In Chinese cooking, these aromatics should be minced very fine so they distribute evenly and don’t burn during the high-heat cooking process.
Creating the Sauce Mixture
In a small bowl, combine the soy sauces, sugar, salt, white pepper, and Shaoxing wine. Stir until the sugar and salt are completely dissolved. Having this sauce mixture ready beforehand is crucial since stir-frying happens very quickly.
Measure out the curry powder into a separate small bowl. The curry powder is what gives Singapore Noodles their distinctive flavor and golden color, so don’t skip this ingredient or substitute with other spices.
The Stir-Frying Process
Heat your wok or large skillet over high heat until it’s smoking hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the beaten eggs and scramble them quickly, breaking them into small, fluffy curds. Remove the eggs immediately and set aside.
Add another tablespoon of oil to the hot wok. Add the shrimp and stir-fry for 1-2 minutes until they turn pink and are almost cooked through. Add the pork strips and continue stir-frying for another minute. Remove the proteins and set aside with the eggs.
Building the Flavor Base
Add the remaining tablespoon of oil to the wok. Add the minced garlic and ginger, stir-frying for 30 seconds until fragrant but not browned. Add the curry powder and stir constantly for another 30 seconds to toast the spices and release their aroma.
Immediately add the sliced onions and bell pepper strips. Stir-fry for 2-3 minutes until the vegetables start to soften but still retain some crunch. The curry powder should coat all the vegetables, giving them a beautiful golden color.
Combining Everything Together
Add the drained rice noodles to the wok and toss vigorously with the vegetables and curry powder. Use a pair of tongs or chopsticks to lift and separate the noodles, ensuring they don’t clump together and that every strand gets coated with the curry mixture.
Pour the prepared sauce mixture over the noodles and continue tossing for 2-3 minutes. The noodles should absorb the sauce and take on a beautiful golden color from the curry powder. Add a splash of water if the mixture seems too dry.
Final Assembly
Return the cooked shrimp, pork, and scrambled eggs to the wok. Add the bean sprouts and the white parts of the green onions. Toss everything together for another 2-3 minutes until heated through and well combined.
The bean sprouts should be heated but still maintain their crunch, providing a nice textural contrast to the soft noodles. Taste and adjust seasoning with more soy sauce or salt if needed.
Finishing Touches
Remove the wok from heat and drizzle with sesame oil, tossing once more to distribute. Add the green parts of the green onions and give everything a final gentle toss. The sesame oil adds a nutty aroma that’s essential to authentic Chinese stir-fry dishes.
Serving and Presentation
Transfer the Singapore Noodles to a large serving platter or individual plates immediately while hot. The dish should have a beautiful golden color throughout, with vibrant pieces of pink shrimp, red bell pepper, and green onions creating an appealing visual contrast.
Serve with additional soy sauce on the side for those who prefer extra seasoning, and perhaps some chili oil for those who like more heat. This dish is complete on its own but pairs wonderfully with other Chinese dishes like sweet and sour pork or salt and pepper squid.
Storage and Reheating Tips
Singapore Noodles are best enjoyed immediately while the noodles still have the perfect texture and the wok hei flavor is at its peak. However, leftovers can be stored in the refrigerator for up to 2 days.
When reheating, use a wok or large skillet over medium-high heat with a splash of oil rather than the microwave. Toss gently and add a few drops of water if the noodles seem dry. The texture won’t be quite the same as freshly made, but it will still be delicious.
