Noodles
Singapore Noodles
Thin rice vermicelli stir-fried with shrimp, egg, peppers and curry powder.
- Prep
- 20 mins
- Cook
- 12 mins
- Total
- 32 mins
- Serves
- 4
- Level
- Medium
A Cantonese-style takeout favorite: delicate rice vermicelli tossed with shrimp, scrambled egg and crisp vegetables, all colored golden by curry powder. Soak the noodles only until bendy, since they finish in the wok. Keep tossing, and do not add extra liquid or they will turn mushy.
Ingredients
Serves 4
Directions
- Soak the vermicelli in hot tap water for 5 to 8 minutes until pliable. Drain and snip into shorter lengths with scissors.
- Mix the curry powder, soy sauce and sugar with 2 tablespoons water in a small bowl.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Scramble the eggs until just set, about 30 seconds, and move to a plate.
- Add 1 tablespoon oil and the shrimp. Cook 2 to 3 minutes until pink and opaque, and remove to the plate.
- Add the remaining oil, garlic, pepper and cabbage and stir-fry 2 minutes.
- Add the noodles and sauce and toss 2 minutes until evenly yellow and tender.
- Return the egg and shrimp, add the sprouts and scallions, and toss 1 minute. Serve hot.
Tips and make-ahead notes
- Add 4 oz of thinly sliced cooked chicken or pork if you like.
- Madras curry powder gives the best color and heat.
- Best eaten right away; leftovers keep 2 days refrigerated.
Nutrition per serving
- Calories
- 400
- Carbohydrates
- 52g
- Protein
- 21g
- Fat
- 13g
- Fiber
- 3g
- Sodium
- 930mg
Estimated. Values change with brands, portion sizes and substitutions.
