If you’re craving something that’s vibrant, packed with flavor, and quick enough to whip up on a weeknight, this Spicy Curry Singapore Noodles with Shrimp Recipe is going to become your new favorite. I absolutely love how the curry powder infuses the delicate rice vermicelli noodles while the shrimp and veggies bring that perfect fresh, savory balance. Whether it’s your first time trying Singapore noodles or you’re just looking to spice things up a bit, you’re in for a fan-freaking-tastic meal that’s sure to impress.

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Why You’ll Love This Recipe

Vibrant Flavors: The curry powder and red pepper flakes deliver a spicy kick that wakes up your taste buds without overwhelming the shrimp.
Quick & Easy: From prep to plate in about 40 minutes, it’s perfect for busy dinners but tastes like you spent hours on it.
Versatile Ingredients: Uses simple pantry staples and fresh veggies you can swap or adjust seasonings to suit your preference.
Family Favorite: My whole crew goes crazy for this, and I bet yours will, too—especially when you serve it with those gorgeous scallions on top.

A black bowl holds a vibrant dish of thin yellow noodles mixed with pieces of light brown chicken and bright red bell peppers. Scattered green onion slices add a fresh green color on top, while a lime wedge rests on the edge of the bowl. A pair of chopsticks lift a clump of noodles from the center, showing the texture and slight sheen of the noodles. The bowl is set on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Spicy Curry Singapore Noodles with Shrimp Recipe plays a role in building flavor and texture. When shopping, aim for fresh shrimp and crisp veggies to bring bright notes that contrast nicely with the warm curry sauce.

Garlic: Fresh minced garlic gives a punchy aroma and depth to the curry base.
Ginger: Grated fresh ginger adds warmth and a subtle zing that complements the shrimp beautifully.
Red Bell Pepper: Provides sweetness and a pop of color; slice thinly for quick cooking.
Large Onion: Adds a touch of natural sweetness and texture.
Shrimp: Fresh or thawed shrimp work perfectly; cutting them into thirds helps them cook evenly and stay tender.
Eggs: Scrambled eggs bring a comforting, soft bite that balances the spicy curry.
Rice Vermicelli Noodles: These delicate noodles absorb the curry sauce and cook fast—soaking them in boiling water is key.
Vegetable Oil: Divided to cook the curry, veggies, shrimp, and eggs without sticking.
Curry Powder: The star spice blend that gives this dish its signature flavor.
Red Pepper Flakes (optional): Adds extra heat if you like your curry spicy.
Soy Sauce: Provides salty umami depth and helps balance the sweetness.
Brown Sugar: Just a bit to mellow the curry and deepen the color.
Vegetable Broth: Used to loosen the noodles and bring everything together.
Salt: For seasoning to taste.
Scallions: Fresh, thinly sliced for garnish—they add a bright oniony crunch that finishes the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Spicy Curry Singapore Noodles with Shrimp Recipe is so adaptable. Feel free to make it yours by tweaking proteins, veggies, or heat level—this flexibility is exactly why I keep coming back to it when I want a fuss-free meal with bold flavors.

Protein Swap: I’ve tried this with tofu or thinly sliced chicken instead of shrimp, and both work wonderfully—just adjust cooking times accordingly.
Veggie Add-Ins: Sometimes I throw in snap peas or bean sprouts for extra crunch and freshness.
Heat Level: If you like it spicier, increase the red pepper flakes or add a dash of chili garlic sauce.
Gluten-Free: Use tamari instead of soy sauce to keep it gluten-free without losing that essential taste.

How to Make Spicy Curry Singapore Noodles with Shrimp Recipe

Step 1: Prep Your Aromatics and Veggies

Start by mincing your garlic and grating fresh ginger—these two really lay the foundation for the curry’s flavor. Thinly slice your red bell pepper and onion so they cook quickly but keep a little crispness. For the shrimp, peeling and deveining them is crucial; then, cut each into thirds. This smaller size helps them cook quickly and evenly, so you don’t end up with rubbery bites.

Step 2: Soften Your Rice Vermicelli Noodles

Place the rice vermicelli noodles in a large heatproof bowl. Bring a big pot of water to a boil (about 6-8 cups), then pour the boiling water over the noodles to soak them for roughly two and a half minutes. Drain well, then rough-cut with kitchen scissors so they’re easier to toss later. Toss the noodles with your prepared curry sauce next—more on that below.

Step 3: Build the Curry Sauce

Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the curry powder and optional red pepper flakes and sauté for about 4 minutes until aromatic—this helps release all those essential oils in the spices. Then stir in soy sauce and brown sugar, remove from the heat, and set aside. This sauce will coat your noodles with that signature Singapore curry flavor.

Step 4: Cook the Vegetables and Aromatics

Back on the stove, heat another tablespoon of oil in the skillet over medium heat. Add your minced garlic and grated ginger; cook them just about a minute until fragrant but not browned. Toss in the sliced bell pepper and onion and sauté for 3 to 4 minutes—you’re aiming for crisp-tender veggies that keep a bit of their snap and color. Once cooked, transfer them to a separate bowl to keep the layers distinct.

Step 5: Cook Shrimp and Scramble Eggs Together

Add the last tablespoon of vegetable oil to your skillet and spread the shrimp out in a single layer. Let them cook undisturbed for about 1 minute, then stir and cook another 2 minutes until just pink and tender. Push shrimp to one side, and pour your beaten eggs onto the cleared space. Let the eggs cook for about 2 minutes, scraping and breaking them into small curds. Mix shrimp and eggs together and cook for one more minute—this combo is like the heart of this dish.

Step 6: Bring It All Together with the Noodles

Finally, add vegetable broth to the skillet, then toss the noodles in and warm everything through for about 2 minutes. Remove from heat, then add the shrimp, egg, and vegetable mix. Use kitchen tongs to combine everything evenly—don’t rush this step since it ensures every bite tastes balanced. Serve immediately with scallions sprinkled on top for that fresh zing.

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Pro Tips for Making Spicy Curry Singapore Noodles with Shrimp Recipe

Don’t Overcook Shrimp: Shrimp cooks quickly—cutting into thirds speeds it up and helps keep it tender, so watch for that pink color and pull them off the heat promptly.
Toast Your Curry Powder: Cooking your curry powder in oil intensifies its flavor enormously; don’t skip this step or your dish may taste flat.
Cut Noodles Before Tossing: I learned this trick so the delicate vermicelli noodles don’t clump up and are easier to eat with chopsticks or a fork.
Balance Heat to Taste: Start with less red pepper flakes if you’re heat-shy—you can always add a pinch more at the table.

How to Serve Spicy Curry Singapore Noodles with Shrimp Recipe

A black bowl holds a large portion of thin yellow noodles mixed with bright orange bell pepper slices and small chunks of light brown cooked chicken pieces. Green slices of spring onion are sprinkled throughout the noodles, adding a fresh touch. On the side of the bowl, a lime wedge leans against the noodles. A pair of chopsticks lifts a bundle of noodles above the bowl, showing their thin, slightly shiny texture. The bowl sits on a white marbled surface with soft natural light highlighting the colors. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top these Singapore noodles with thinly sliced scallions—they add that fresh, oniony crunch that contrasts wonderfully with the curry’s warmth. If you like a little extra texture and color, a handful of chopped fresh cilantro or a squeeze of lime juice brightens everything up beautifully.

Side Dishes

This dish pairs perfectly with light side dishes like steamed bok choy or a crisp cucumber salad to cool down those spicy flavors. Sometimes, I’ll serve it alongside simple spring rolls or dumplings to round out the meal if I’m feeling ambitious.

Creative Ways to Present

For gatherings, I like to serve this in individual small bowls with a wedge of lime on the side and a sprinkle of toasted sesame seeds. It’s colorful, inviting, and feels a little fancy without extra effort—plus, noodles always look extra enticing piled high!

Make Ahead and Storage

Storing Leftovers

I store leftover Spicy Curry Singapore Noodles with Shrimp in an airtight container in the fridge, and they stay fresh for up to 3 days. Because the noodles soak up sauce, I recommend adding a splash of vegetable broth when reheating to keep them from drying out.

Freezing

While I haven’t frozen this dish often, it’s doable—just cool completely before freezing in portioned containers. When thawing, reheat gently with a bit of broth to prevent the noodles from becoming mushy.

Reheating

Reheat leftovers in a skillet over medium heat, stirring often and adding a splash of vegetable broth to refresh the noodles and curry sauce. Avoid microwaving if you want to preserve the best texture; the stovetop keeps everything tasting freshly made.

FAQs

Can I make Spicy Curry Singapore Noodles with Shrimp Recipe vegetarian?

Absolutely! You can swap the shrimp for firm tofu or extra vegetables like mushrooms and snap peas. Just be sure to replace the vegetable broth with a flavorful vegetarian broth and double-check that your curry powder and soy sauce are vegetarian-friendly.
What type of curry powder works best?

I recommend a standard mild to medium yellow curry powder available at most grocery stores. If you prefer more heat, there are spicy blends too, but you can always control your spice by adjusting the red pepper flakes.
Can I use dried shrimp instead of fresh shrimp?

While dried shrimp have an intensely different flavor and texture, I suggest sticking with fresh or thawed shrimp for this recipe to maintain the dish’s delicate balance and quick cooking time.
How do I prevent vermicelli noodles from sticking together?

Cutting the noodles roughly after soaking helps prevent clumps. Also, tossing them with the curry sauce while still warm keeps them coated and less likely to stick. If they do start to clump, a quick toss with a bit of oil or broth helps loosen them.

Final Thoughts

This Spicy Curry Singapore Noodles with Shrimp Recipe has truly become a staple in my home because it’s just that reliable crowd-pleaser—bold yet comforting, quick but impressive. I love how easy it is to bring all these complex flavors together without spending hours in the kitchen. If you give this recipe a try, I’m confident it’ll earn a spot in your dinner rotation just like it did in mine. So, grab those ingredients, have some fun with it, and let your kitchen fill up with those amazing curry aromas!