Singapore Noodles

5 from 13 votes

A simple and delicious stir fry recipe for Singapore Noodles. The noodles are tossed together shrimp, vegetables and a flavorful curry blend to make this a complete meal!

Prep Time10

Cook Time17

Total Time27

Course: dinner, lunch, Main Course

Cuisine: asian

Servings:

Calories: 353kcal

Author: Teri & Jenny

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

US Customary - Metric

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.

Video

Notes

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.

To prep ahead:

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.

To freeze ahead and reheat:

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).

Nutrition