Singapore Noodles are a beloved Asian dish that combines thin rice noodles with a golden curry sauce and protein-rich shrimp. I first tried making this at home after falling in love with it at my local noodle shop. The beauty of this recipe is its simplicity – just a few basic ingredients create an amazing meal that tastes like it came from a restaurant.
About the Recipe
This recipe takes basic pantry ingredients and turns them into something special. The curry powder gives the noodles their signature golden color and warm flavor, while the mix of shrimp and vegetables creates different textures in every bite. It’s faster than takeout and lets you control the spice level to suit your taste.
Why You’ll Love This Recipe
You’ll love how quick and straightforward this dish is to make. The noodles soak while you prep the other ingredients, and everything comes together in one pan. The result is a colorful plate of noodles that’s not too spicy but full of flavor. It’s also great for using up leftover vegetables, and you can easily adjust the portions to feed more people.
Singapore Noodles
Cooking Tips
– Don’t overcook the rice noodles – they should be just soft when you drain them
– Have all ingredients prepped before you start cooking – the stir-frying goes fast
– Keep stirring the noodles while cooking to prevent sticking
– Add more curry powder if you want a stronger flavor
Serving and Storing Suggestions
Serves 3-4 people. Ready in 20 minutes. Serve hot in bowls with extra soy sauce on the side. Leftovers keep well in the fridge for 2 days – just reheat in a pan with a splash of water.
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Nutrient Benefits
This dish offers protein from shrimp, fiber from vegetables, and carbohydrates from rice noodles. The curry powder contains turmeric, known for its anti-inflammatory properties. The mushrooms add vitamins and minerals, making this a balanced meal.
Singapore Noodles
Ingredients
- 1 pack Rice Noodles (dried, thin)
- 1/3 cup Chicken Stock
- 1 tbsp Curry Powder
- 50 gms Button Mushrooms (finely sliced lengthwise)
- 100 gms Shrimp (peeled, deveined)
- 1/2 cup Onion (chopped)
- 1/2 cup Green Capsicum (finely sliced)
- 1 1/2 tbsp Oil
- 1/2 tsp Soy Sauce
- Salt as per taste
Instructions
- Heat a large pan of water over high flame.
- Once it starts to boil add the rice noodles.
- Switch off the flame and let it soak for 5 minutes until softened.
- Drain the water, rinse the nooodles and drain again.
- Transfer to a bowl and keep aside.
- Combine the stock, curry powder, soy sauce and salt.
- Stir well until curry powder has dissolved.
- Heat a pan over high heat.
- Add 1 tblsp oil and stir-fry the garlic for 10 seconds.
- Add the shrimps and cook till firm and pink, about a minute.
- Transfer to a bowl and keep aside.
- Now add the onions, capsicum and mushrooms.
- Cook till tender, about 45 seconds.
- Transfer to the bowl containing shrimps.
- Add the remaining oil to the pan.
- Add the noodles and toss well for 45 seconds.
- Add the stock mixture and stir.
- Add the shrimp and noodles.
- Cook until the noodles are golden.
- Transfer to a plate and serve warm.
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Frequently Asked Questions
Can I make this recipe vegetarian?
Yes. Skip the shrimp and add more vegetables like carrots, bean sprouts, or tofu. The curry flavor works great with any vegetables you choose.
Are Singapore Noodles spicy?
The curry powder gives flavor but isn’t very spicy. You can add chili sauce or red pepper flakes if you want more heat.
How thin should the noodles be?
Look for thin rice noodles, about the width of angel hair pasta. They’re sometimes called vermicelli rice noodles in stores.
