Singapore Noodles is a rice vermicelli stir-fry loaded with vegetables, large shrimp and scrambled eggs. Curry powder is a star ingredient, giving the rice noodles its classic curry flavor and yellow color.
Nobody knows how Singapore Noodles (Singapore Beehoon) got its name but it certainly did not originate in Singapore and cannot even be found there! This dish, however, can be found in many Chinese restaurants in the United States and in other countries.
Singapore Noodles is a curry-flavored rice vermicelli stir-fry with cabbage, carrots, egg and shrimp. A generous amount of curry powder is what gives Singapore Noodles its signature yellow color and curry flavor, but I add a little bit of ketchup and rice vinegar for a sweet and tangy twist.
This dish is versatile enough to handle any type of vegetable or protein you wish to add to it - Chinese BBQ Pork, red bell pepper, fried tofu, and chicken breast are all popular and fantastic options. It can also easily be made vegetarian.
How to Make Singapore Noodles
Soak 8oz dried rice vermicelli noodles in warm water for about 30 minutes. While the noodles are soaking, this would be a good time to get the rest of the ingredients ready.
Drain the noodles then set them aside. If you're soaking them way ahead of time, after draining the noodles, cover the bowl with plastic wrap so that the noodles don't dry out.
In a small bowl, combine the sauce ingredients: 3 tablespoons tomato ketchup, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon rice vinegar.
In another small bowl, mix 1 ½ tablespoons curry powder with 1 tablespoon brown sugar.
Heat 3 tablespoons of cooking oil in a wok over medium-high heat.
Add 1 carrot (julienned) and 1 small onion (thinly sliced) to the wok.
As soon as the onions have softened, add 3 cloves of garlic (minced).
And 2 cups of shredded cabbage. To save time, you can also use coleslaw mix here.
Stir-fry till the cabbage is slightly soft, then remove the vegetables from the wok.
Add more oil to the wok if it's too dry, then scramble 2 eggs.
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Return the vegetables to the wok, then push the eggs and vegetables to the side.
Add ½ pound of large shrimp to the wok.
Stir fry until the shrimp is fully cooked. The shrimp will cook really fast so this shouldn't take more than a minute.
Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture.
Stir to combine all the ingredients, ensuring that all of the noodles are evenly coated in the sauce and seasoning. If you find that some of the noodles are not getting properly seasoned, add a splash of water to the wok to help distribute the curry powder evenly.
Add 1 ½ cups of fresh bean sprouts, then stir again to combine all of the ingredients.
I like to add the bean sprouts at the end because I like them to have a little bit of a crunch. If you stir fry them for too long, they get a bit too soft.
Top the dish with a dash of ground white pepper, then transfer the noodles to a large serving bowl.
Garnish with chopped scallions and cilantro.
Enjoy!
Singapore Noodles
Ingredients
- 8 oz dry vermicelli rice noodles
- 3 tablespoons tomato ketchup
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 ½ tablespoons curry powder
- 1 tablespoon brown sugar
- 3 tablespoons cooking oil
- 1 carrot julienned
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 2 cups shredded cabbage
- 2 eggs lightly beaten
- ½ pound large shrimp
- 1 ½ cups fresh bean sprouts
- Dash ground white pepper
- Scallions garnish
- Chopped cilantro garnish
Instructions
- Soak the rice noodles in warm water for 30 minutes. Drain then set aside.
- In a small bowl, combine the sauce ingredients: tomato ketchup, soy sauce, oyster sauce, and rice vinegar.
- In a separate small bowl, combine curry powder with brown sugar.
- Heat cooking oil in a wok over medium-high heat.
- Add carrot and onion to the wok. As soon as the onions have softened, add the minced garlic and cabbage. Stir fry till the cabbage is slightly soft, then remove the vegetables from the wok.
- Add more oil to the wok if it's dry, then scramble the eggs.
- Return the vegetables to the wok, then push the eggs and vegetables to the side of the wok.
- Add the shrimp to the wok, then stir-fry the shrimp till fully cooked.
- Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all the ingredients.
- Add the bean sprouts to the noodles, then stir again, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
- Top the dish with a dash of ground white pepper, then transfer the noodles to a large serving bowl. Garnish with chopped scallions and cilantro. Enjoy!
Steven says
Looks delicious as always Char.
Merry Christmas to you and your beautiful family.
Be healthy and safe in the New Year.
Char says
Thank you so much, Steve! Merry Christmas and Happy New Year to you as well!
Marcel says
I'll replace curry powder with a spoon of thai yellow curry paste. Give's the dish more deepness
Char says
Brilliant!! Thanks for sharing this!