The origins of Singapore Noodles isn’t exactly clear. I’m pretty sure the dish doesn’t actually exist in Singapore, but they are popular in the states. Either way this rice vermicelli, curry flavored, shrimp and vegetable loaded noodle dish is delicious. It can also be made in under 30 minutes, making it a perfect dinner for busy weeknights.
How to Make Singapore Noodles
- Start by marinating the shrimp in some fish sauce and oil. There’s no salt needed because fish sauce is quite salty.
- Soften the rice vermicelli in a large bowl of boiling water for 5 to 6 minutes. Drain completely and set aside. Soaking the noodles in boiling water is enough to soften the noodles completely, but ensures they won’t overcook before stir-frying them.
- In a small mixing bowl combine remaining fish sauce, soy sauce, curry powder, vinegar, and white pepper and whisk together. This is the delicious flavor base for the dish!
- Place a wok or large skillet over high heat.
- Once pan is hot, saute shrimp with a small amount of sauce. Then transfer to a plate.
- Place pan back over high heat and stir-fry onion, peppers, snow peas, and garlic, along with a little sauce, just until vegetables soften and char around the edges. Transfer vegetables to plate with shrimp.
- Add skillet back over heat and add noodles and remaining sauce. Toss together and sauté for 1 to 2 minutes.
- Add vegetables and shrimp back to pan, over noodles, and toss together. Cook for 1 to 2 minutes or until everything is evenly coated and shrimp has finished cooking through. Remove from heat and serve. Stir-frying the components of each dish separately allows for even cooking throughout.
Prep the Shrimp and Noodles
Make the Singapore Noodle Sauce
Our Singapore Noodle recipe has a very flavorful sauce that we is made easily. We use this sauce to flavor this recipe.
Cooking the Recipe in a Skillet or Wok
FAQs
Singapore noodles are a stir-fry rice noodle dish that are heavily flavored in curry powder.
We recommend prepping each component ahead of time, but stir-frying this dish right before serving for maximum freshness.
To prep ahead of time, combine all sauce ingredients together, store in an airtight container in the refrigerator for up to 1 week. Soak noodles in hot water, cool completely and store in an airtight container for up to 5 days. Slice/prep vegetables and store in an airtight container, in the refrigerator for up to 3 days. Shrimp should be prepped the day of cooking.
Yes! Prep all ingredients as described above then individually package in airtight, resealable freezer bags and freeze for up to 3 months. When ready to use, thaw sauce completely. Soak noodles in hot water until thawed and pliable. Thaw raw shrimp and marinate in fish sauce. Vegetables can be stir-fried frozen (just add a couple minutes to the cooking time).
Variations
- Sugar snap peas can be swapped in for snow peas.
- Broccoli florets can be added to the dish for more body.
- Other proteins that are typical to Singapore noodles are scrambled eggs, cubes of tofu, cubes of ham, and char siu pork.
I love this flavor packed stir-fried noodle dish. It’s a loaded with delicious noodles, juicy and plump shrimp and all the vegetables! The best part is that it can be pulled off in under 30 minutes! If you love this dish you’ll also love our other quick, easy and delicious recipes like our Garlic Noodles, Mongolian Beef served over steamed rice, and our Kimchi Fried Rice! Enjoy!
Singapore Noodles
INGREDIENTS
- 1 pound extra-large shrimp, peeled and deveined
- 2 teaspoons fish sauce, divided
- 3 tablespoons vegetable oil, divided
- 6 ounces dried rice vermicelli
- 2 to 3 thinly sliced garlic cloves
- 2 teaspoons low sodium soy sauce
- 2 teaspoons curry powder
- 1 teaspoon rice wine vinegar
- ½ teaspoon ground white pepper
- ½ small onion, halved and thinly sliced
- ½ orange bell pepper, seeded and thinly sliced
- ½ red bell pepper, seeded and thinly sliced
- 12 snow peas, stems and strings trimmed and removed
INSTRUCTIONS
- Place shrimp, 1 teaspoon fish sauce and 1 teaspoon oil into a mixing bowl and toss together. Cover and refrigerate for 10 minutes.
- Place rice vermicelli in a large bowl and completely cover with boiling water for 5 to 6 minutes. Drain completely and set aside.
- In a small mixing bowl combine remaining fish sauce, soy sauce, curry powder, vinegar, and white pepper and whisk together.
- Place a wok or large skillet over high heat. Once pan is hot, add 2 teaspoons oil followed by shrimp and 1 tablespoon sauce mixture and sauté for 2 to 3 minutes or until shrimp has barely cooked through. Transfer shrimp to large plate.
- Place pan back over high heat. Add an additional 1 tablespoon oil to the pan along with onion, peppers, snow peas, and garlic. Sauté for 3 to 4 minutes or until the vegetables just begin to caramelize and char at the ends. Transfer vegetables to plate with shrimp.
- Add skillet back over heat and add remaining oil, noodles and sauce. Toss together and sauté for 1 to 2 minutes.
- Add vegetables and shrimp back to pan, over noodles, and toss together. Cook for 1 to 2 minutes or until everything is evenly coated and shrimp has finished cooking through. Remove from heat and serve.
NOTES
- Sugar snap peas can be swapped in for snow peas.
- Broccoli florets can be added to the dish for more body.
- Other proteins that are typical to Singapore noodles are scrambled eggs, cubes of tofu, cubes of ham, and char siu pork.
- Combine all sauce ingredients together, store in an airtight container in the refrigerator for up to 1 week.
- Soak noodles in hot water, cool completely and store in an airtight container for up to 5 days.
- Slice/prep vegetables and store in an airtight container, in the refrigerator for up to 3 days.
- Shrimp should be prepped the day of cooking.
- Prep all ingredients as described above then individually package in airtight, resealable freezer bags and freeze for up to 3 months.
- When ready to use, thaw sauce completely.
- Soak noodles in hot water until thawed and pliable.
- Thaw raw shrimp and marinate in fish sauce.
- Vegetables can be stir-fried frozen (just add a couple minutes to the cooking time).
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I have family in Singapore and we frequently make this dish as a side to other parts of our dinner. It does have a different name, but it’s essentially the same thing.
This is one of my fav dishes along with the sesame chicken you feature on your blog. Lucky for me we have a huge Asian grocery store down the road from me. It was formerly a Winn Dixie . Every kind of spice , fresh veggies, fruits , bakery , noodles whether fresh made or dried. Fresh fish tank and many other seafoods and meats. You could spend a day here! I bet your home smells divine and you drive your neighbors crazy with the smells wafting from your kitchen!! I will be heading there tomorrow for some fresh spices , Hoisin , and other goodies. I love how you photograph every spice according to the recipe being prepared. Thanks for a well prepared and beautifully photographed result when the dish is finished. Cheers to you both!!
Love this one. Thanks girls!
What can i substitute curry with ?
Hey Heidi, Curry is the main flavor component of this dish, and so leaving that out will change the flavor of the dish pretty greatly. If curry just isn’t your thing you can always use some cumin instead. It’ll give the dish a nice smoky flavor, but will be different from the original dish flavors!
This recipe is my husbands favorite. My original copy of the recipe has been used so many times that I am having to make another copy since my original one is very stained.
Yay! Thank you so much Carol! We are so happy you love this recipe!