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Singapore Noodles Recipe

Chinese-Singaporean · Main course · 25 min total

A vibrant, mildly spicy stir-fry of thin rice noodles with curry powder, shrimp, BBQ pork, and vegetables, perfect for a quick weeknight dinner.

Ingredients

• 8 oz (225g) dried rice vermicelli noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 shallot, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups bean sprouts
• 4 oz (115g) cooked shrimp, peeled
• 4 oz (115g) Chinese BBQ pork (char siu), thinly sliced
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 2 green onions, sliced
• Lime wedges for serving

Instructions

1. Soak rice vermicelli in warm water for 10 minutes until softened, then drain well.
2. Heat oil in a wok or large skillet over high heat. Add garlic and shallot, stir-fry for 30 seconds.
3. Add bell pepper and bean sprouts, stir-fry for 1 minute.
4. Add shrimp and BBQ pork, stir-fry for 1 minute.
5. Sprinkle curry powder over the ingredients and stir well.
6. Add drained noodles, soy sauce, fish sauce, and sugar. Toss everything together for 2-3 minutes until noodles are heated through and evenly coated.
7. Remove from heat, garnish with green onions, and serve immediately with lime wedges.

Tips

• Use thin rice vermicelli (rice sticks) for authentic texture.
• Have all ingredients prepped before cooking, as the stir-fry goes quickly.
• For extra heat, add a sliced red chili with the garlic.
• Leftovers can be refrigerated for up to 2 days; reheat in a hot wok.

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