Classic Singapore Noodles
Traditional dish · Cantonese-Singaporean
A classic and authentic rendition of Singapore Noodles, featuring thin rice vermicelli stir-fried with a vibrant curry powder-infused sauce, tender shrimp, char siu pork, and crisp vegetables. This dish is a staple in many Cantonese restaurants.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Rice vermicelli noodles250g
- Shrimp200g
- Char siu pork150g
- Eggs2
- Bean sprouts100g
- Green onions2 stalks
- Garlic2 cloves
- Ginger1 tsp
- Curry powder2 tbsp
- Soy sauce2 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Soak rice vermicelli noodles in hot water according to package directions until softened, then drain and set aside.
- 2
Peel and devein shrimp. Slice char siu pork thinly. Mince garlic and ginger. Chop green onions, separating white and green parts.
- 3
Whisk eggs with a pinch of salt and pepper. Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Scramble eggs until just cooked, then remove and set aside.
- 4
Add remaining 1 tbsp vegetable oil to the wok. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
- 5
Add shrimp and char siu pork to the wok. Stir-fry until shrimp are pink and cooked through (about 2-3 minutes).
- 6
Add curry powder and stir-fry for another minute until fragrant.
- 7
Add the drained noodles, soy sauce, oyster sauce, and sesame oil to the wok. Toss well to coat the noodles evenly with the sauce and curry powder.
- 8
Add the scrambled eggs, bean sprouts, and white parts of green onions. Stir-fry for 1-2 minutes until bean sprouts are slightly tender-crisp.
- 9
Season with salt and black pepper to taste. Stir in the green parts of the green onions.
- 10
Serve immediately.
