Description
Singapore Rice Noodles is a vibrant and flavorful stir-fried noodle dish featuring shrimp, Chinese roast pork, and a colorful mix of vegetables, all brought together with a fragrant curry powder sauce. This quick and delicious recipe offers a perfect balance of savory, spicy, and sweet notes for a satisfying meal.
Ingredients
Scale
Proteins
- 1/4 pound shrimp, shelled, deveined, and rinsed under cold water
- 1/4 pound Chinese roast pork (char siu) or ham, cut into thin strips
- 2 eggs, beaten with two pinches kosher salt
Vegetables
- 1/4 medium onion, very thinly sliced
- 1/2 medium red bell pepper, stemmed, seeded and julienned
- 12 snow peas, stemmed, tough strings removed, and sliced thinly on the bias
- 1/2 medium carrot, julienned
- 2 scallions, sliced very thinly on the bias
Noodles
- 1 bundle (about 5 1/2 ounces) dried rice stick noodles
Sauces and Oils
- 4 tablespoons plus 2 teaspoons canola or vegetable oil, divided
- 2 1/2 teaspoons Asian fish sauce, divided
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 2 teaspoons toasted sesame oil
Spices and Seasonings
- 2 medium cloves garlic, minced
- 1 tablespoon curry powder, divided (see notes)
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- Kosher salt
Instructions
- Marinate Shrimp: Pat shrimp dry with paper towels and place in a small bowl. Add 1 teaspoon canola oil and 1/2 teaspoon fish sauce. Mix well and refrigerate to marinate.
- Prepare Noodles: Place rice noodles in a large bowl and cover with boiling water. Let stand until pliable, about 5 minutes. Drain noodles in a colander, then transfer to a rimmed baking sheet with a wire rack. Spread noodles evenly and cut them in half using scissors.
- Make Sauce: In a small bowl, combine minced garlic, 2 teaspoons curry powder, soy sauce, Shaoxing wine, white pepper, sugar, and remaining 2 teaspoons fish sauce. Mix well and thin with 2 teaspoons water. Set aside.
- Cook Eggs: Heat 1 teaspoon canola oil in a wok or nonstick skillet over high heat until smoking. Pour in beaten eggs and let cook undisturbed for about 10 seconds. Gently stir eggs until they start to firm. Break into small pieces and transfer to a large bowl.
- Stir-fry Shrimp and Vegetables: Wipe wok clean and return to high heat. Add 2 tablespoons oil and heat until smoking. Add marinated shrimp and stir-fry for 30 seconds. Add roast pork and onion; stir-fry another 30 seconds. Add red bell pepper and snow peas; stir for 30 seconds. Add carrots and remaining 1 teaspoon curry powder, season with salt, and toss until curry is evenly distributed. Transfer mixture to the bowl with eggs.
- Stir-fry Noodles: Clean wok again. Heat remaining 2 tablespoons canola oil over high heat until smoking. Add rice noodles and stir-fry for 30 seconds. Stir in sauce, adding 1-2 teaspoons water if needed to distribute evenly.
- Combine and Finalize: Return egg, shrimp, pork, and vegetables to wok. Stir-fry together for about 30 seconds until mixed well. Season with salt, remove from heat. Add sliced scallions and drizzle sesame oil over. Mix thoroughly and serve immediately.
Notes
- Look for rice noodles labeled ‘kong moon’ (also romanized as jiangmen) from Guangdong, China, for authentic texture; brands like Double Swallow are recommended.
- Madras curry powder from the brand Trong Food is suggested but any good quality curry powder from your local supermarket will work well.
Nutrition
- Serving Size: 1 serving (about 1/4 of the recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 155mg
