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Singapore Noodles Recipe

Name: Singapore Noodles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz. medium shrimp (peeled, deveined, patted dry); 1/2 tablespoon fish sauce; 1/2 teaspoon curry powder; pinch sugar; 1 tablespoon peanut oil or vegetable oil; 3/4 cup low sodium chicken broth; 3 tablespoons reduced sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon Japanese rice wine or dry sherry (see notes in post); 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1/2 tablespoon fish sauce; 1 teaspoon cornstarch; 1/4 tsp EACH salt, pepper (omit salt if adding pork); 6 oz. rice vermicelli noodles; 2 tablespoons peanut oil or vegetable oil (divided); 2 eggs (beaten); 1/2 medium yellow onion (thinly sliced); 1 jalapeno pepper (seeded, thinly sliced); 1 tablespoon curry powder; 1 red bell pepper (thinly sliced); 3 oz. snow peas (approx. 1 cup) (trimmed, julienned); 2 medium carrots (shredded); 2 teaspoons freshly grated ginger; 4 cloves garlic (minced)

Carlsbad Cravings

Singapore Noodles are Asian comfort food at its best. They are a popular Chinese dish from Hong Kong characterized by their curry infused rice noodles, juicy shrimp, vegetables and eggs, all bathed in a light umami, garlic, ginger sauce laced with fragrant curry. It is a hypnotic symphony of tantalizing flavors and textures and one of my favorite recipes EVER! This Singapore Noodles recipe is not only bursting with authentic flavor, but is easily adaptable to whatever veggies or protein you have on hand. Once all of your ingredients are prepped, these Singapore Rice Noodles come together in less than 15 minutes!

Ingredients

12 oz. medium shrimp (peeled, deveined, patted dry)

1/2 tablespoon fish sauce

1/2 teaspoon curry powder

pinch sugar

1 tablespoon peanut oil or vegetable oil

3/4 cup low sodium chicken broth

3 tablespoons reduced sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon Japanese rice wine or dry sherry (see notes in post)

1 tablespoon sesame oil

1 tablespoon brown sugar

1/2 tablespoon fish sauce

1 teaspoon cornstarch

1/4 tsp EACH salt, pepper (omit salt if adding pork)

6 oz. rice vermicelli noodles

2 tablespoons peanut oil or vegetable oil (divided)

2 eggs (beaten)

1/2 medium yellow onion (thinly sliced)

1 jalapeno pepper (seeded, thinly sliced)

1 tablespoon curry powder

1 red bell pepper (thinly sliced)

3 oz. snow peas (approx. 1 cup) (trimmed, julienned)

2 medium carrots (shredded)

2 teaspoons freshly grated ginger

4 cloves garlic (minced)

Method

Add shrimp to a medium bowl and toss with ½ tablespoon fish sauce, ½ teaspoon curry powder and a pinch of sugar. Set aside while you chop your veggies, make the sauce and soak the noodles.

Whisk the Sauce ingredients in a small bowl; set aside.

Place rice vermicelli noodles in a large bowl and cover with hot boiling water. Soak per package instructions just until al dente, drain, rinse in cold water; set aside. Toss with a drizzle of sesame oil if not using immediately.

Heat 1 teaspoon vegetable or peanut oil in a large nonstick skillet over medium-high heat (the same skillet you will cook everything in). Add eggs and tilt the pan to spread out. Let cook undisturbed until set, about 15 seconds, then break the eggs into small pieces using your spatula, remove to a plate.

To the now empty skillet, heat 1 tablespoon oil over medium heat. Add the shrimp in a single layer and cook 3-4 minutes, just until shrimp are opaque and cooked through, flipping half way through. Remove to a plate. After shrimp is cool enough to handle, you can chop tails off if you desire.

Heat 1 tablespoon oil in the now empty skillet over medium-high heat. Add the onions, jalapenos and curry powder and cook for one minute. Add red bell pepper and snow peas and cook 1 minute; add carrots, ginger and garlic and cook 30 seconds.

Add the sauce and noodles and toss to combine. Bring the sauce to a simmer and cook until thickened, while tossing noodles, about 2 minutes. Stir in the egg and shrimp and toss until heated through.

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