Singapore Noodles
Thin rice vermicelli stir-fried with curry powder, egg, and vegetables for a bright, quick, and budget-friendly noodle dish.
Ingredients
- 8 oz thin rice vermicelli noodles
- 3 tbsp vegetable oil divided
- 2 eggs lightly beaten
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1/2 onion thinly sliced
- 1 bell pepper thinly sliced
- 1 carrot julienned
- 8 oz shrimp chicken or char siu pork sliced or a mix
- 2-3 tbsp curry powder adjust to taste
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup bean sprouts
- 3 green onions sliced
Instructions
- Soak the rice vermicelli in warm water for 10-15 minutes until softened, then drain well.
- Heat 1 tablespoon oil in a large wok or skillet over medium heat. Pour in the eggs and scramble until just set. Remove and set aside.
- Add the remaining oil to the pan. Add the garlic and ginger, stir-frying for 20 seconds, then add the onion, bell pepper, and carrot, cooking for 2-3 minutes until just softened.
- Add the shrimp, chicken, or pork and cook for 2-3 minutes until cooked through.
- Sprinkle the curry powder over everything and stir-fry for 30 seconds to toast the spices and coat the ingredients.
- Add the drained noodles, soy sauce, and oyster sauce. Toss everything together for 2-3 minutes, using tongs to evenly distribute the curry powder and sauce (add a splash of water if the noodles seem dry).
- Fold in the bean sprouts, green onions, and scrambled egg. Toss once more and serve hot.
Notes
- This dish is a great way to combine small leftover amounts of two different proteins instead of buying a fresh pack of just one.
- Curry powder is an inexpensive way to add a lot of flavor — a single container lasts a long time and works across many other recipes in this collection.
- Vermicelli rice noodles are typically cheaper than egg noodles and cook almost instantly once soaked.