Singaporean rice noodles are a colorful curry-seasoned stir-fry of thin rice vermicelli, shrimp, egg, and crisp vegetables. Despite the name, this popular dish is generally associated with Cantonese restaurants in Hong Kong rather than being a traditional Singaporean noodle dish; recipes vary, but curry powder gives it its familiar warm, savory flavor. The noodles cook quickly, so preparing the ingredients before you start makes this a practical weeknight meal.
Ingredients
- 8 oz (225 g) dried rice vermicelli noodles
- 12 oz (340 g) raw medium shrimp, peeled and deveined, thawed if frozen
- 2 large eggs (about 100 g without shells), lightly beaten
- 2 tbsp (30 ml) neutral cooking oil, such as canola or peanut oil, divided
- 1 small yellow onion, about 5 oz (140 g), thinly sliced
- 1 medium carrot, about 3 oz (85 g), peeled and cut into thin matchsticks
- 1 medium red bell pepper, about 6 oz (170 g), thinly sliced
- 2 cups (140 g) finely shredded green cabbage
- 3 scallions, about 1 oz (30 g), thinly sliced, white and green parts separated
- 2 cloves garlic (about 6 g), finely chopped
- 1 tbsp (6 g) mild or hot curry powder, according to preference
- ¼ tsp (0.5 g) ground turmeric, optional, for a deeper golden color
- 2 tbsp (30 ml) regular soy sauce
- 1 tbsp (15 ml) oyster sauce
- 2 tbsp (30 ml) water or low-sodium chicken broth
- 1 tsp (4 g) granulated sugar
- ¼ tsp (0.5 g) ground white pepper, or to taste
- ¼ tsp (1.5 g) fine salt, plus more only if needed
- 1 tsp (5 ml) toasted sesame oil, optional, for finishing
Instructions
- Soak and drain the noodles. Place the vermicelli in a large heatproof bowl and cover with warm water. Soak for 6 to 8 minutes, or follow the package directions, until flexible but still a little firm in the center. Drain thoroughly and set aside. Do not soak until completely soft: the noodles will continue cooking in the wok and can turn mushy if they start out fully tender.
- Prepare the sauce and work area. While the noodles soak, stir together the soy sauce, oyster sauce, water or broth, sugar, white pepper, and salt in a small bowl. Set the drained noodles, shrimp, beaten eggs, sliced vegetables, garlic, curry powder, and sauce within easy reach. A quick stir-fry moves fast, and having everything ready helps prevent the garlic or curry from scorching.
- Cook the egg. Heat a large wok or wide skillet over medium-high heat. Add 1 teaspoon of the oil and swirl to coat the pan. Pour in the beaten eggs and cook, gently stirring, until just set and the egg dish reaches 160°F (71°C), the USDA FSIS safe minimum internal temperature for egg dishes; check with a food thermometer where practical. Transfer the egg to a plate and break it into bite-size pieces. It will be warmed again near the end.
- Cook the shrimp. Add 2 teaspoons oil to the pan. Arrange the shrimp in a single layer and cook for about 1 to 2 minutes per side, turning once, until opaque and the thickest shrimp reaches 145°F (63°C) on a food thermometer, the USDA FSIS safe minimum for fish and shellfish. Transfer to the plate with the egg. Avoid crowding the pan; cook in two batches if your skillet is small.
- Stir-fry the vegetables. Add the remaining oil. Stir-fry the onion and carrot for 2 minutes, then add the bell pepper and cabbage and cook for 2 to 3 minutes, stirring often. The vegetables should be hot and beginning to soften but still retain some bite. Add the scallion whites and garlic and stir for about 30 seconds, just until fragrant.
- Bloom the curry and coat the noodles. Sprinkle in the curry powder and turmeric, if using, and stir for 15 to 20 seconds so the spices become fragrant. Add the drained noodles and sauce. Use tongs or two spatulas to lift and turn the noodles gently for 2 to 3 minutes, separating clumps and distributing the sauce. If the noodles stick, add water 1 tablespoon (15 ml) at a time rather than adding a large splash all at once.
- Finish and serve. Return the shrimp and egg to the pan, add the scallion greens, and toss for about 1 minute, until everything is steaming hot and evenly mixed. Taste and adjust with a little extra soy sauce, curry powder, or white pepper if needed. Remove from the heat and drizzle with sesame oil, if using. Serve promptly while the noodles are hot and springy.
Tips
- Choose the right noodle texture. Rice vermicelli is very thin and absorbs sauce quickly. Brands differ, so use the package’s soaking guidance as a starting point and drain as soon as the strands bend without breaking. If the noodles are a little firm after soaking, that is preferable to limp noodles before they reach the pan.
- Keep the pan hot, but manage the heat. A wok gives the vegetables and noodles room to move, but a wide skillet works too. If the ingredients crowd the pan, they release moisture and steam instead of stir-frying; cook the shrimp in batches or use two pans. Lower the heat briefly if the curry or garlic starts to darken too fast.
- Adjust the sauce for your pantry. Oyster sauce adds savory sweetness. For a vegetarian version, use vegetarian mushroom-based oyster-style sauce in the same quantity; the flavor will be earthier. If neither is available, use 1 additional tablespoon (15 ml) soy sauce and a small pinch of sugar, knowing the result will be less rounded.
- Season gradually. Soy sauce and oyster sauce both contain salt, and curry powders vary in strength. Start with the listed amounts, toss thoroughly, then taste before adding more. A small splash of water loosens noodles better than extra oil, which can make the finished dish greasy.
Serving Suggestions
Serve the noodles as a complete lunch or dinner while they are freshly stir-fried. For a meal with more vegetables, offer cucumber slices, lightly dressed greens, or a simple steamed vegetable alongside; choose sides that do not compete with the curry seasoning. Lime wedges are a pleasant optional garnish for anyone who likes a bright, tangy finish, though they are not essential to the dish.
Set out extra sliced scallions, white pepper, and chili oil at the table so each person can adjust their own serving. If you are serving several dishes family-style, place the noodles in a warmed serving bowl and bring them to the table promptly. Rice noodles cool and firm up faster than some wheat noodles, so avoid leaving the platter out for an extended meal.
Variations
Make it vegetarian: Replace the shrimp with 8 oz (225 g) sliced firm tofu, patted dry and browned in the pan before the vegetables. Use vegetarian mushroom-based oyster-style sauce, or the soy-and-sugar substitute described above. Keep the eggs for an egg-based vegetarian version, or omit them and add another 4 oz (115 g) tofu for a fully plant-based dish. Check the sauce labels if you are cooking for someone avoiding animal-derived ingredients.
Swap the protein: Thin strips of cooked chicken or pork can replace the shrimp, but cook raw poultry to 165°F (74°C) and whole cuts of pork to 145°F (63°C) with a 3-minute rest before slicing, checking with a food thermometer. Add already-cooked meat near the end just long enough to heat through. For a no-seafood option that still includes the egg, extra firm tofu or thinly sliced mushrooms also work well.
Change the vegetables or heat: Snow peas, bean sprouts, thinly sliced celery, or finely shredded napa cabbage can replace some of the pepper or cabbage. Keep the total vegetable amount close to the recipe so the noodle-to-vegetable balance stays manageable. For a hotter version, add a pinch of chili flakes with the curry powder or serve chili sauce at the table; curry powder itself may be mild or spicy depending on the blend.
Choose a different curry profile: A mild curry powder gives a gentle, rounded aroma, while a hotter blend makes the dish more assertive. Madras-style curry powder is a practical option if you prefer more heat. Turmeric is optional and mainly boosts color, so leaving it out will not prevent the noodles from tasting like a curry-seasoned stir-fry.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, covered container. Keep the noodles refrigerated for 3 to 4 days. Do not leave cooked shrimp, egg, or noodles at room temperature longer than 2 hours, or 1 hour if the room is above 90°F (32°C). For best texture, store portions separately from any fresh garnishes.
Reheat only the portion you plan to eat. In a skillet, add the noodles with 1 to 2 teaspoons (5 to 10 ml) water per serving, cover briefly to create steam, then toss over medium heat until hot throughout. You can also microwave a portion in a covered microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated cycles of cooling and reheating, which can further soften the noodles and reduce food safety.
Freezing is possible for up to about 2 months in a well-sealed freezer container, but the vegetables and rice vermicelli may become softer after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C). For the best stir-fried texture, this dish is most enjoyable freshly made or within a few days from the refrigerator.
Frequently Asked Questions
Is Singaporean rice noodles actually from Singapore?
The dish commonly called Singapore noodles or Singaporean rice noodles is generally described as a Hong Kong-style Cantonese restaurant stir-fry, rather than a traditional dish from Singapore. Its exact history is not firmly settled, and restaurant and household versions differ. Curry-seasoned rice vermicelli is the familiar style, but ingredients and seasoning are not standardized.
Can I use fresh rice noodles instead of dried vermicelli?
Fresh rice noodles are wider, softer, and more delicate than dried vermicelli, so they will produce a different dish. If using them, skip the soaking step and separate the noodles gently according to the package directions. Add them near the end and toss carefully; they need only enough time to warm through and pick up the sauce.
Why are my rice noodles clumpy or broken?
Clumps usually form when noodles are not drained well, are soaked too long, or sit in a pile before being added to the pan. Broken strands often come from vigorous stirring or noodles that were already over-softened. Drain thoroughly, use tongs to lift and turn rather than mash, and add the sauce and noodles while the pan is hot.
Can I make the noodles ahead?
You can slice the vegetables and mix the sauce up to a day ahead, keeping each covered in the refrigerator. For the best texture, soak the noodles and cook the stir-fry just before serving. If you need to cook the full dish ahead, refrigerate it promptly and reheat portions to 165°F (74°C); expect the noodles to be softer than when freshly made.
What can I use instead of curry powder?
A ready-made curry powder is the simplest choice because it combines several spices in one measured ingredient. There is no single blend used in every version of this dish. If you have no curry powder, a mixture of ground coriander, cumin, turmeric, and a little chili can provide a related flavor, but it will not taste exactly the same; add a small amount at a time and taste as you go.
Related
- Singaporean Food Recipes: Easy Chicken Rice at Home
- Singaporean Chili Crab Recipe with a Tangy, Spicy Sauce
- Singaporean Noodles Recipe with Shrimp and Vegetables
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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