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Meat, South and Southeast Asian

Singapore noodles with pork and shrimp

Singapore noodles are a stir fried rice vermicelli dish with curry powder, pork, shrimp, egg and crunchy vegetables. This recipe serves 4, takes 35 minutes, is rated easy, and costs €3.30 per person. The key to success is draining the soaked vermicelli well before they hit the hot wok.

Here are Singapore noodles, golden curry fried rice vermicelli with pork, shrimp, egg and crunchy vegetables.

Singapore noodles with pork and shrimp
Total time
35 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Singapore noodles get their character from curry powder, which colors and flavors the vermicelli without making them spicy. Pork adds softness, shrimp brings a briny note, and strips of bell pepper and carrot keep some crunch in every bite. It is a complete one plate meal you eat straight with a fork.

This is the kind of dinner that saves a busy weeknight, since everything comes together in 35 minutes in a single wok. Kids usually like the sweet and savory mix and the texture of the vermicelli, especially if you keep the curry mild. Mon Chou suggests it as an easy way to switch up your weekday routine without complicating the shopping list.

The ingredients

4 people

Butcher

  • Pork tenderloin 300 g

Fish counter

  • Cooked peeled shrimp 250 g

Pantry

  • Rice vermicelli 250 g
  • Curry powderoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Eggs 3
  • Red bell pepper 1
  • Carrots 2
  • Green onions 4
  • Garlic 3 cloves

Allergens Shellfish, Eggs, Soy, Gluten

The step by step recipe

  1. Soak the rice vermicelli in hot water until softened, then drain. 6 min

    Don't let them soak too long, they will finish cooking in the wok.

  2. Slice the pork thin and marinate it with one tablespoon of soy sauce. Cut the bell pepper and carrots into thin strips. 5 min

    Thin strips cook fast and stay crunchy.

  3. Stir fry the pork in a very hot wok with a little oil, add the shrimp, then set everything aside. 5 min

    Don't leave the shrimp more than two minutes, they are already cooked.

  4. In the wok, stir fry the garlic and vegetables, add the curry powder, then the vermicelli and the remaining soy sauce. Toss briskly. 6 min

    Add the curry powder into the hot oil, it loses its raw taste.

  5. Push the noodles aside, scramble the eggs, add the pork and shrimp back in, then toss everything with the green onions. 3 min

    Serve right away, the vermicelli stick together as they cool.

Our tips to get it right

  • Cut the pork and vegetables before you start cooking, because once the wok is hot, everything moves fast and you won't have time to prep.
  • Use a wok or a wide pan so the vermicelli have room to move, otherwise they steam instead of frying.
  • Taste before adding salt, the soy sauce already seasons the dish quite a bit.

The variations

  • Swap the pork for thinly sliced chicken for an equally quick and slightly milder version.
  • For a vegetarian version, skip the pork and shrimp, double the vegetables, and add diced firm tofu.
  • For kids, cut the curry powder in half and serve some plain vermicelli on the side for picky eaters.

What to serve it with

  • A bowl of clear broth to start
  • A few lime wedges
  • Unsweetened iced green tea

Storage

Singapore noodles keep for 2 days in the fridge in a sealed container. They don't freeze well, the vermicelli turn mushy once thawed. Reheat in a pan with a splash of oil so they don't stick together.

Questions about this dish

Can I use Chinese egg noodles instead of rice vermicelli?

Yes, Chinese egg noodles work well in place of rice vermicelli. Cook them according to the package before adding them to the wok, since they need a bit more time.

How do I keep the vermicelli from sticking together?

Drain them well after soaking and add them to a wok that is already very hot. A splash of extra oil right before adding them also helps separate the strands.

Can I prep this dish ahead of time?

You can slice the pork and vegetables the night before and store them separately in the fridge. Cook the vermicelli at the last minute though, since they lose their texture if they sit too long.

What kind of curry powder should I use?

A mild, classic curry powder is all you need here, it's mostly about color and aroma. If you like more heat, add a pinch of chili powder on top.

How long does it take to make a plate of Singapore noodles, curry fried rice vermicelli with pork, shrimp and egg?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a plate of Singapore noodles, curry fried rice vermicelli with pork, shrimp and egg?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a plate of Singapore noodles, curry fried rice vermicelli with pork, shrimp and egg cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, soy, gluten. Always check the labels of the products you buy.

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