Skip to content

Fish, East Asian

Singapore noodles with shrimp

Singapore noodles with shrimp are rice vermicelli stir fried with curry powder, shrimp, scrambled egg and bell pepper. This recipe serves 4, takes 25 minutes, is easy to make, and costs about €4.10 per serving. The trick is cooking the curry powder in oil before the noodles go in, so it colors the dish without tasting bitter.

The Cantonese restaurant classic, golden rice vermicelli with curry, shrimp, egg and peppers, done in one quick toss of the wok.

Singapore noodles with shrimp
Total time
25 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This dish has that takeout box smell, the one where the wok smokes and the vermicelli come out golden and fragrant. Madras curry powder gives it color and aroma, shrimp add a briny bite, and the peppers keep some crunch. It cooks fast, it's a nice change from the usual fried rice, and it tends to win over kids who aren't even fans of strong curry flavors.

Mon Chou suggests this recipe for a weeknight when you want something different without spending the whole evening cooking. One wok or a large skillet is all you need, everything happens in a few minutes over high heat. It also works well for casual guests, since it's just as good eaten with chopsticks standing up as it is at the table.

The ingredients

4 people

Pantry

  • Thin rice vermicelli 250 g
  • Madras curry powderoften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 4 tbsp

Fish counter

  • Peeled shrimp 300 g

Dairy

  • Eggs 3

Fruits and vegetables

  • Red bell pepper 1
  • Onion 1
  • Scallions 4
  • Bean sprouts 100 g

Allergens Shellfish, Eggs, Soy, Gluten

The step by step recipe

  1. Soak the vermicelli in hot water for five minutes, then drain. 5 min

    They shouldn't get too soft.

  2. Thinly slice the bell pepper, onion and scallions.

    Save some of the green scallion for garnish.

  3. Scramble the eggs in a little oil in the wok, then set them aside. 2 min

    Take them off the heat as soon as they're barely set.

  4. Stir fry the shrimp and vegetables in the oil with the curry powder for two to three minutes. 4 min

    The curry should smell fragrant, not burnt.

  5. Add the vermicelli, soy sauce and bean sprouts and toss over high heat. 3 min

    Use two forks to mix without breaking the noodles.

  6. Fold in the scrambled eggs and scallion, then serve.

    A squeeze of lime is the finishing touch.

Our tips to get it right

  • Drain the vermicelli well after soaking, extra water dilutes the soy sauce and keeps the noodles from browning properly.
  • Have every ingredient chopped and measured before you turn on the heat, wok cooking moves too fast to improvise halfway through.
  • Keep the heat as high as possible once the noodles hit the wok, that's what gives them their slightly smoky flavor.

The variations

  • Swap the shrimp for thinly sliced chicken or pork, cooking it a bit longer before adding the vegetables.
  • For a vegetarian version, skip the shrimp and add diced firm tofu, seared before the vegetables go in.
  • For kids, cut the curry powder down to one tablespoon and serve extra soy sauce on the side for anyone who wants more flavor.

What to serve it with

  • A clear ginger soup to start
  • Fresh spring rolls
  • Hot or iced green tea

Storage

This dish keeps for 2 days in the fridge in a sealed container. Freezing isn't recommended, the vermicelli turn mushy once thawed. Reheat in a skillet or wok over high heat, with a splash of water to loosen the noodles.

Questions about this dish

Can I use Chinese egg noodles instead of rice vermicelli?

Yes, thin wheat noodles work too, though the result will be a bit chewier and less traditional. Cook them according to the package instructions first, instead of soaking them like rice vermicelli.

What curry powder should I use if I don't have Madras curry?

Any mild or medium curry powder works, as long as it's fresh enough to color the noodles well. A homemade mix of turmeric and cumin can also do the job in a pinch.

Can I prep this dish ahead of time?

You can chop the vegetables and peel the shrimp a few hours ahead, but the actual wok cooking should happen right before serving. The vermicelli lose their texture if they sit too long after cooking.

How do I keep the vermicelli from sticking together?

Don't soak them too long, and drain them well before adding them to the wok. A splash of oil during soaking also helps keep the strands separate.

How long does it take to make Singapore noodles with shrimp?

Count 25 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Singapore noodles with shrimp?

About 620 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 Singapore noodles with shrimp cost?

About €4.10 per serving, or €16.40 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.

East Asian cuisines

See all

Recipes with shrimp

See all