Description
Curry Singapore Noodles is a flavorful and vibrant stir-fried dish featuring rice vermicelli noodles tossed in a fragrant curry sauce with sautéed shrimp, scrambled eggs, bell peppers, and onions. Perfect for a quick and satisfying weeknight meal, this recipe balances spicy, savory, and slightly sweet notes with tender veggies and protein-rich shrimp.
Ingredients
Scale
Aromatics and Sauce
- 2 teaspoons minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1/2 cup vegetable broth
Vegetables and Protein
- 1 red bell pepper, thinly sliced
- 1 large onion, thinly sliced
- 16 ounces large shrimp, peeled, deveined, and cut into thirds
- 4 large eggs
Noodles and Oil
- 6-7 ounces rice vermicelli noodles
- 4 tablespoons vegetable oil, divided
- Salt, to taste
- Scallions for serving, sliced
Instructions
- Prepare Ingredients: Mince the garlic and grate the ginger, combining them in a small bowl. Thinly slice the red bell pepper and onion. Peel, devein, and cut the shrimp into thirds. In a separate bowl, gently beat the eggs with a fork. Place the vermicelli noodles in a large, heatproof bowl.
- Cook Curry Sauce: Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium heat. Add the curry powder and red pepper flakes, cooking for about 4 minutes until aromatic. Stir in the soy sauce and brown sugar, then remove the skillet from heat to prevent burning.
- Soften Noodles: Bring 6 to 8 cups of water to a boil. Pour the boiling water over the vermicelli noodles in the heatproof bowl and let them soak for 2 1/2 minutes. Drain the noodles and roughly cut them in half with kitchen scissors or a knife. Toss the noodles with the prepared curry mixture using kitchen tongs until evenly coated.
- Sauté Vegetables: Return the skillet to the stove over medium heat. Add 1 tablespoon of vegetable oil, then sauté the ginger and garlic mixture for about 1 minute until fragrant. Add the red bell pepper and onion, cooking for 3 to 4 minutes until crisp-tender. Transfer the vegetables to a separate bowl and set aside.
- Cook Shrimp and Eggs: In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add shrimp in a single layer and cook for 1 minute, then stir and cook for an additional 2 minutes until shrimp are pink and cooked through. Push the shrimp to one side of the skillet and pour the beaten eggs on the other side. Cook for about 2 minutes, gently scraping and breaking the eggs into small curds. Mix the eggs and shrimp together and cook for another minute. Transfer the shrimp and egg mixture to the bowl with the sautéed vegetables.
- Combine and Finish: Place the skillet back on medium heat. Pour in the vegetable broth and add the curry-coated noodles. Stir and cook for about 2 minutes until the noodles are warmed through and the broth has slightly reduced. Remove from heat and stir in the shrimp, egg, and vegetable mixture. Mix well with tongs to combine all ingredients evenly.
- Serve: Dish the noodles onto plates or bowls and garnish with sliced scallions for added freshness and flavor. Serve immediately while hot.
Notes
- This dish uses rice vermicelli noodles soaked in hot water instead of boiled to maintain their delicate texture.
- Adjust the amount of curry powder and red pepper flakes to control the spice level to your preference.
- Cutting shrimp into thirds helps the protein distribute evenly throughout the noodles.
- Using a nonstick skillet helps prevent sticking and makes scrambling the eggs easier.
- Fresh scallions add a nice bright, fresh finish but can be omitted if unavailable.
- For a vegetarian version, substitute shrimp with firm tofu and vegetable broth.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg
