Singapore Noodles deliver all the classic takeout flavors—springy rice noodles, tender shrimp, BBQ pork, and fresh veggies!
A number of the international recipes we eat today have little to do with the countries they are named after. For example, Singapore noodles (also known as mei fun) do not originate from Singapore. Instead, this Cantonese dish was invented in Hong Kong. No matter where it’s from, Singapore noodles have always been a go-to favorite when I order from my local Chinese place.
Those beautiful, yellow-tinted strands of rice noodles get their color from the vibrant curry powder used in this dish. Curry powder is a mixture of various spices, including turmeric, coriander, mustard, cumin, paprika, cardamom, cloves, cinnamon, nutmeg, cayenne, and fenugreek. Some brands may contain more or less of these spices, and some may add salt, which can be a concern in a recipe that already uses other salty ingredients. It’s always good to be a label reader. The organic curry powder I use contains only the listed spices.
When you order this dish at a restaurant, you can usually pick your protein from pork, chicken, beef, shrimp, and ham, or you can get it with only vegetables. Personally, I like mixing the noodles with Chinese BBQ pork and shrimp. However, feel free to customize this recipe to your liking, using the protein of your choice.
Unlike other stir-fry recipes, such as curry noodles, this recipe does not use any curry paste. All the incredible umami comes from the curry powder, soy sauce, fish sauce, and sesame oil.
Benefits of stir-frying in a wok
The day I used a wok for the first time changed how I make stir-fries forever. There is a significant difference between stir-frying in a wok versus a skillet. You need less oil, often resulting in a healthier dish. Large woks have a greater capacity than many skillets, and you can push ingredients up the side to stay warm while working in the bottom.
The quick heating of a wok distributes the heat evenly, allowing your food to cook quickly while preserving more nutrients (especially in vegetables) that can be lost in extended cooking times. Woks are also versatile, allowing you to use them for steaming and deep-frying foods. If you don’t have a wok, you can use a large skillet to make this dish, as you see in the photos.
How do I store leftovers?
Allow leftover Singapore noodles to cool to room temperature and then refrigerate them in an airtight container for up to 4 days. Reheat the noodles in a skillet over medium heat. You may need to add a little water to soften them again.
Serving suggestions
Before digging into a bowl of Singapore noodles, start your feast with some delightful Wonton Egg Drop Soup. It’s a traditional starter and pairs perfectly if you’re going for a takeout theme. Another great option is one of my new favorites, Tomato Egg Drop Soup—the fresh tomatoes add a bright and tangy twist. I also love serving Vegetable Dumplings with this simple Potsticker Sauce. Or add one of my all-time favorite side dishes, Steamed Eggplant—perfect for chopsticks! And for a more game-day vibe, these sticky and sweet Chinese Chicken Wings make a great appetizer.
Ingredients
- 8 ounces rice vermicelli noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1/2 medium onion thinly sliced
- 1 small red bell pepper julienned
- 1 medium carrot julienned
- 12 shrimp peeled and deveined
- 4 ounces cooked char siu Chinese BBQ pork, thinly sliced
- 2 large eggs beaten
- 2 1/2 teaspoons curry powder
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1/3 cup water
- 1 1/4 teaspoons sesame oil
- 1 teaspoon granulated sugar
- White pepper to taste
- 2 scallions chopped for garnish
Instructions
- Soak the rice vermicelli noodles in hot water for 2-3 minutes until soft. Drain and set aside.
- Heat oil in a wok over medium-high heat. Add garlic and onion, sauté for 2 minutes.
- Add bell pepper and carrots. Cook until vegetables are slightly softened.
- Add shrimp and char siu, cook until shrimp are pink. Push ingredients to the side, pour in eggs, scramble until just set.
- Add noodles, curry powder, soy sauce, fish sauce, water, sesame oil, sugar, and white pepper. Stir well to combine.
- Cook until heated through, stirring occasionally. Garnish with scallions when serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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