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Singapore noodles in a big serving dish with plates on the side.

Singapore Noodles

Teri & Jenny
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!
5 from 11 votes
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
Course dinner, lunch, Main Course
Cuisine asian
Servings 4
Calories 353 kcal


  • 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


  • 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.



  • 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).


Serving: 1servingCalories: 353kcalCarbohydrates: 40gProtein: 26gFat: 9gSaturated Fat: 6gCholesterol: 286mgSodium: 1280mgPotassium: 202mgFiber: 2gSugar: 2gVitamin A: 964IUVitamin C: 46mgCalcium: 183mgIron: 3mg
Keyword asian noodles, singapore noodle, stirfry
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