Singapore Noodles with Shrimp

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Singapore noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables. made of noodles, curry powder, shrimp, and veggies. This is the best Singapore noodle recipe ever!

How to make Singapore Noodles with Shrimp recipes!

How to make Singapore Noodles with Shrimp recipes!

Place rice stick noodles in a large bowl and completely cover with boiling water for 5 to 6 minutes. Drain completely and set aside.

In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

In a small bowl whisk together the eggs. Heat the skillet medium heat. Add 1 tablespoon of the peanut. Add the eggs and scramble them, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.

Heat the oil in a wok or skillet over high heat. Add the garlic, ginger, onion, bell peppers, and stir fry until aromatic. stir-fry until they change color. stir to combine well with all the ingredients, for 1 minute.

How to make Singapore Noodles with Shrimp recipes!

Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut. add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.

Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.

combine the noodles, shrimp, eggs, and vegetables for Singapore Street Noodles.

Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Singapore Noodles with Shrimp

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Singapore Noodles with Shrimp
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Singapore Noodles with Shrimp

  • skillet
Singapore noodles are a delicious stir-fry loaded with plump juicy shrimp and crisp, colorful vegetables.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: Singapore Noodles, Singapore Noodles with Shrimp
Servings: 4
Calories: 432kcal
Author: Luda huang

Equipment

  • skillet

Ingredients

  • 1/2 pound shrimp peeled and deveined
  • 6 ounces Asian rice sticks or rice vermicelli noodles
  • 2 large eggs
  • 3 tablespoons peanut
  • 2 tablespoons minced ginger
  • 2 clove garlic finely chopped
  • 2 carrots shredded
  • 4 ounces flavorful baked ham cut into thin strips
  • 1 jalapeño pepper cored and thinly sliced
  • 1/2 sweet onion thinly sliced
  • 1/2 teaspoon salt or more to taste
  • 1/2 Napa cabbage thinly sliced
  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce or more to taste
  • 2 tablespoons seasoned rice vinegar
  • 4 scallions green and white parts cut into 1-inch lengths
  • 1/2 red bell pepper cored, seeded, and cut into 2-inch thin strips
  • 2 teaspoons curry powder
  • 2 tablespoons cilantro leaves for garnish

Instructions

  • Place rice stick noodles in a large bowl and completely cover with boiling water for 5 to 6 minutes. Drain completely and set aside.
  • In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
  • In a small bowl whisk together the eggs. Heat the skillet medium heat. Add 1 tablespoon of the peanut. Add the eggs and scramble them, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
  • Heat the oil in a wok or skillet over high heat. Add the garlic, ginger, onion, bell peppers, and stir fry until aromatic. stir-fry until they change color. stir to combine well with all the ingredients, for 1 minute.
  • Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut. add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
  • Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
  • combine the noodles, shrimp, eggs, and vegetables for Singapore Street Noodles.
  • Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Nutrition

Calories: 432kcal | Carbohydrates: 51g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 242mg | Sodium: 1719mg | Potassium: 753mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6208IU | Vitamin C: 62mg | Calcium: 231mg | Iron: 4mg
432

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