Singapore Noodle Curry Shrimp

Name: Singapore Noodle Curry Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 8 oz (225g) rice vermicelli noodles; 1 lb (450g) shrimp, peeled and deveined; 2 tbsp vegetable oil; 2 cloves garlic, minced; 1-inch ginger, minced; 1 bell pepper, thinly sliced; 1 carrot, julienned; ½ cup snow peas; 2 eggs, lightly beaten; 2 tbsp soy sauce; 1 tbsp oyster sauce (optional); 1 tbsp curry powder; ½ tsp turmeric (optional for extra color); ½ tsp red chili flakes (optional for heat); ½ cup chicken broth or water; 2 green onions, chopped; 1 tsp sesame oil; Lime wedges for serving

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A vibrant and flavorful dish, Singapore Noodle Curry Shrimp is a stir-fried noodle recipe packed with curry spice, shrimp, and crisp vegetables. Despite its name, this dish originates from Cantonese cuisine rather than Singaporean cuisine, blending Southeast Asian flavors with Chinese stir-fry techniques.

Contents

Origin of Singapore Noodle Curry Shrimp What We Love About This Recipe Singapore Noodle Curry Shrimp Ingredients Directions Notes

Origin of Singapore Noodle Curry Shrimp

Singapore noodles are a popular Cantonese dish, commonly found in Hong Kong and Western Chinese restaurants. The dish features thin rice vermicelli stir-fried with curry powder, shrimp, eggs, and vegetables, creating a fragrant and mildly spicy flavor.

What We Love About This Recipe

Quick & Easy: Ready in under 30 minutes!
Bold & Aromatic: Infused with fragrant curry powder and stir-fried perfection.
Versatile: Easily customizable with different proteins and veggies.

Singapore Noodle Curry Shrimp

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

8 oz (225g) rice vermicelli noodles
1 lb (450g) shrimp, peeled and deveined
2 tbsp vegetable oil
2 cloves garlic, minced
1-inch ginger, minced
1 bell pepper, thinly sliced
1 carrot, julienned
½ cup snow peas
2 eggs, lightly beaten
2 tbsp soy sauce
1 tbsp oyster sauce (optional)
1 tbsp curry powder
½ tsp turmeric (optional for extra color)
½ tsp red chili flakes (optional for heat)
½ cup chicken broth or water
2 green onions, chopped
1 tsp sesame oil
Lime wedges for serving

Directions

Prepare the Noodles: Soak rice vermicelli in warm water for 5-7 minutes until soft. Drain and set aside.
Cook the Shrimp: Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
Scramble the Eggs: In the same pan, add beaten eggs and scramble. Remove and set aside.
Stir-Fry the Vegetables: Add the remaining oil, garlic, and ginger. Sauté for 30 seconds, then add bell pepper, carrot, and snow peas. Stir-fry for 2 minutes.
Add Seasoning & Noodles: Stir in curry powder, turmeric, red chili flakes, soy sauce, oyster sauce, and broth. Add softened noodles and toss to coat evenly.
Combine Everything: Return shrimp and scrambled eggs to the pan. Toss well and cook for another 2 minutes.
Finish & Serve: Drizzle with sesame oil, garnish with green onions, and serve with lime wedges.