Description
This easy Singapore Noodles recipe is a quick stir-fry favorite made with rice vermicelli, curry powder, shrimp or tofu, and colorful vegetables. Perfect for a weeknight dinner, it’s gluten-free, bold in flavor, and packed with vibrant textures and spice. A must-try noodle recipe for fans of Asian-inspired takeout at home.
Ingredients
100g rice vermicelli noodles
200g shrimp (or chicken or tofu)
1 red bell pepper, sliced
1 carrot, julienned
2 green onions, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon curry powder
1 teaspoon sesame oil
2 tablespoons vegetable oil
2 eggs
1 cup bean sprouts
Salt and pepper to taste
Instructions
1. Soak rice noodles in hot water according to package directions, then drain and set aside.
2. Beat the eggs with a pinch of salt and pepper.
3. Heat oil in a large wok or skillet. Scramble the eggs until just set and remove from pan.
4. Add more oil and cook shrimp (or chicken/tofu) until fully cooked. Remove from pan.
5. Add garlic, carrots, and bell peppers to the pan and stir-fry until just tender.
6. Add noodles to the pan along with soy sauce, curry powder, and sesame oil. Toss well to combine.
7. Return cooked eggs and protein to the pan. Add green onions and bean sprouts, and stir-fry for 1–2 more minutes.
8. Serve hot and garnish with extra green onions if desired.
Notes
Use gluten-free soy sauce to make this recipe gluten-free.
Do not over-soak the rice noodles or they may break when stir-fried.
Adjust curry powder to taste if you prefer more or less spice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 155mg