This simplified Singapore noodles recipe is packed with flavor and comes together quickly in just one pan. Made without Shaoxing wine, the Singapore noodle sauce uses easy to find ingredients to replicate the essence of this very popular dish.
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Have you heard of Singapore rice noodles?
I was first introduced to these curry-infused stir fried noodles a few years ago and since then, they get made every time we have some leftover Chinese-Inspired Barbecue Pulled Pork.
Filled with plenty of vegetables, juicy shrimp, and a spicy sauce, they are the perfect dinner to add some excitement to your week!
While the name might be deceiving, these noodles did not originate in Singapore at all.
Instead, they are believed to have originated in Hong Kong where they are a common item on the menu in Cantonese restaurants.
But regardless of the history or confusing name, I'm sure you'll love them!
The Ingredients
- Vermicelli Rice Noodles- You can find these thin rice noodles in the Asian section of most grocery stores. If you can't find them, you could try making these with spaghetti or another thin noodle.
- Shrimp- I prefer to use small rather than large shrimp so that there is some in every bite. I recommend using 71-90 count shrimp size.
- Avocado Oil- I prefer cooking with avocado oil but another vegetable oil can be used if needed.
- Eggs
- Garlic
- Char Siu Pork- I love using this pulled pork recipe which is a spin on the flavors of Chinese roast pork. You can also find Chinese BBQ pork (Char Siu) in some grocery stores. Alternatively, you can use regular diced or pulled pork, diced chicken breasts, Chinese sausages (such as lap cheung) or leave the meat out.
- Curry Powder- Curry flavor is the main part of the dish so it can't be omitted.
- Fine Sea Salt- Depending on the sodium level of your tamari/coconut aminos, you may need additional to taste. You can also use table or kosher salt.
- Water- Chicken broth can be used in place of the water for a little extra flavor.
- Sesame Oil- Toasted sesame oil adds more taste but un-toasted can be used if needed.
- Tamari- Coconut aminos or soy sauce work as substitutes.
- Bagged Coleslaw Mix- My quick and easy substitute for Napa cabbage. Thinly sliced cabbage can be used instead.
- Red Bell Pepper- This could be omitted if needed.
- Red Pepper Flakes- Adds some heat! If you are sensitive to spice, reduce to 1 teaspoon.
The Method
1. Prepare noodles. Soak the rice vermicelli noodles in boiling water for 1 minute (or see package details) and then drain. The noodles will seem quite hard (a bit harder than al dente) but don't worry- they continue to soften when they get added to the skillet. So if anything, err on the side of undercooking. Cut to 8-10 inch strands to make them easier to handle.
*This quick stir-fry noodle recipe moves fast so make sure you have the rest of the ingredients measured out and ready to go before starting.
2. Cook eggs. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the eggs and cook for 1-2 minutes, stirring and breaking them up. Once cooked, remove to a plate and set aside.
3. Cook shrimp. Reduce to medium heat and add 1 tablespoon of oil to the hot wok or skillet and add the minced garlic and shrimp, cook for 2-3 minutes until just cooked through.
4. Sauté vegetables. Add the red pepper and coleslaw mixture to the hot pan and stir fry for 3-5 minutes until the vegetable mixture is softened.
5. Add noodles and pork. Add the pulled pork and the rice noodles. Stir in using a scoop and lift motion.
6. Add seasonings. Sprinkle the curry powder, red pepper flakes and salt on top and mix (using the scoop and lift motion). You'll notice the noodles start to get a yellow hue as the curry powder gets mixed in.
7. Add sauce mixture. Add the water, sesame oil, tamari and cooked egg. Remove from heat.
8. Serve. Top with sliced green onions.
Leftovers and Storage
To Store: Store leftover Singapore-style noodles in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
To Reheat: Rewarm in the microwave until heated through, adding a splash of water or chicken stock if it seems dry.
Make it Your Own
- Add More Vegetables: Up the veggies in this stir-fried noodle dish by adding (at the same time as the coleslaw):
- Red Onion (thinly sliced)
- Carrots (thinly sliced)
- Bean Sprouts
- Snow Peas
- Green Bell Pepper (thinly sliced)
- Change up the Protein
- Try using chicken or beef in place of pork.
- Make it Vegetarian
- Omit the shrimp and pork. You can add tofu if desired.
Serving Ideas
Garnish these delicious Singapore noodles with:
- Green onions
- Sesame seeds
- Red pepper flakes
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And if you liked this recipe...
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Recipe Card
Singapore Noodles
Ingredients
- 8 oz vermicelli rice noodles
- 12 oz frozen shrimp 71-90 count
- 3 tablespoon avocado oil
- 3 eggs
- 3 cloves garlic
- 1 cup Char Siu Pulled Pork
- 3 tablespoon curry powder
- 1 teaspoon fine sea salt plus additional to taste
- ¼ cup water
- 1 teaspoon sesame oil
- 2 teaspoon tamari
- 12 oz coleslaw
- 1 red pepper sliced into thin strips
- 1 tablespoon red pepper flakes
Instructions
- Prepare noodles. Soak in boiling water for 1 minute (or see package details), drain and set aside. Cut to 8-10 inch strands to make them easier to handle. You want to noodles to be a bit undercooked (less than al dente) as they will continue to soften when added to the dish.
- Cook the eggs. Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the eggs and cook for 1-2 minutes, stirring and breaking them up. Once cooked, remove to a plate and set aside.
- Add 1 tablespoon of oil to the skillet and add the minced garlic and shrimp, cook for 1-2 minutes until just cooked through. Add the peppers and coleslaw mixture and stir fry for 3-5 minutes until softened.
- Add the pulled pork and the rice noodles. Stir in using a scoop and lift motion.
- Sprinkle the curry powder, red pepper flakes and salt on top and mix (using the scoop and lift motion). Add the water, sesame oil, tamari and cooked egg.
- Remove from heat and top with scallions.
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