Description
Spicy Singapore noodles bring sizzling wok-tossed magic right to your kitchen, blending fragrant curry powder with tender shrimp and crisp vegetables. Delightful layers of flavor and texture promise a quick, satisfying meal that whisks you straight to Southeast Asian street food excitement.
Ingredients
Scale
Protein:
- 340 g (12 oz) shrimp, peeled and deveined
- 225 g (8 oz) char siu or barbecue pork, sliced
Noodles and Vegetables:
- 340 g (12 oz) thin rice vermicelli noodles
- 1 large onion, sliced
- 2 bell peppers (1 red, 1 green), sliced
- 2 carrots, julienned
- 3 green onions, chopped
Seasonings and Sauce:
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/4 tsp salt
Instructions
- Soak rice vermicelli in warm water for 10 minutes until softened, then drain thoroughly and set aside.
- Prep all proteins and vegetables by slicing shrimp, cutting char siu, and chopping onions, bell peppers, carrots, and green onions into uniform pieces.
- Heat vegetable oil in a large wok or skillet over high heat until shimmering and nearly smoking.
- Quickly stir-fry shrimp for 1-2 minutes until they turn pink and slightly curled, then remove and set aside.
- In the same wok, sauté minced garlic for 30 seconds until fragrant, releasing its aromatic oils.
- Add sliced onions, bell peppers, and carrots, stir-frying vigorously for 2-3 minutes until vegetables are crisp-tender.
- Sprinkle curry powder over the vegetables, stirring continuously to prevent burning and evenly distribute the spice.
- Incorporate char siu and drained rice noodles into the wok, tossing gently to combine and prevent sticking.
- Pour soy sauce, oyster sauce, rice wine, and sesame oil over the noodles, using tongs to mix thoroughly.
- Return shrimp to the wok, season with white pepper and salt, and toss everything together for an additional 2 minutes.
- Garnish with chopped green onions and serve immediately while piping hot.
Notes
- Soak noodles precisely in warm water to achieve the ideal soft yet firm texture without becoming mushy or waterlogged.
- Ensure high heat when stir-frying to create signature wok hei flavor and prevent ingredients from steaming instead of developing a golden-brown caramelization.
- Prep ingredients beforehand to maintain rapid cooking rhythm and prevent overcooking delicate proteins like shrimp during the quick stir-frying process.
- Customize protein options by substituting shrimp with chicken, tofu, or additional char siu for dietary preferences or protein variations while maintaining the dish’s authentic flavor profile.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Stir-frying
- Cuisine: Singaporean
Nutrition
- Serving Size: 4
- Calories: 580
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg