Singapore Noodles
Stir-fried rice vermicelli with shrimp, char siu pork, and vegetables in a fragrant curry powder sauce.
Details
Ingredients
- 8 oz rice vermicelli noodles
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup char siu pork or ham, sliced
- 2 large eggs, beaten
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 green onions, sliced
- 2 tbsp Madras curry powder
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- White pepper to taste
Instructions
- 1
Soak rice vermicelli in hot water for 5 minutes until pliable but still firm. Drain well.
- 2
Heat 1 tbsp vegetable oil in a wok over high heat. Scramble eggs into small pieces. Remove.
- 3
Add remaining oil. Stir-fry shrimp for 1-2 minutes until pink. Add pork and bell pepper, toss 1 minute.
- 4
Add drained noodles and sprinkle curry powder evenly over them. Toss vigorously.
- 5
Add soy sauce, oyster sauce, and sesame oil. Toss until noodles are evenly yellow and coated.
- 6
Return scrambled eggs to the wok. Add bean sprouts and green onions. Toss 30 seconds.
- 7
Season with white pepper and serve immediately.
About This Recipe
A vibrant and aromatic staple of Cantonese-style stir-fries, Singapore Noodles, or Singapore Mei Fun, is a testament to the culinary creativity that bridges cultures. Despite its name, this beloved dish did not originate in Singapore but rather emerged from the bustling kitchens of Hong Kong, likely as a fusion creation catering to diverse palates. What makes it truly special is the harmonious interplay of textures and flavors: the delicate chew of al dente rice vermicelli, the succulence of shrimp and savory char siu pork, and the crisp freshness of vegetables, all coated in a richly fragrant, turmeric-yellow curry powder sauce. The key technique lies in swift, high-heat stir-frying to ensure each ingredient is perfectly cooked without becoming overdone or greasy. Proper preparation of the vermicelli is crucial – typically soaked until pliable, never boiled to mush, allowing it to absorb the sauce beautifully. While char siu pork offers an authentic sweetness, sliced ham is a common and delicious substitute. This versatile dish truly shines when served immediately, allowing the aromas to envelop the senses.
Tips & Tricks
- • To prevent your rice vermicelli from clumping and ensure a perfect stir-fry texture, soak it in hot (not boiling) water for 8-10 minutes until just pliable, then drain thoroughly and toss with a touch of sesame oil to keep strands separate before adding to the wok.
- • For a vegetarian twist, omit the shrimp and char siu, and instead double the eggs, add fried tofu cubes or rehydrated shiitake mushrooms, and consider a vegetarian oyster sauce alternative to maintain depth of flavor.
- • Leftover Singapore Noodles are best stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a lightly oiled wok or microwave, adding a splash of water or broth to loosen the noodles and prevent them from drying out.
- • Serve these flavorful noodles as a standalone main course, or complement their rich curry notes with a side of crisp Chinese cucumber salad dressed in a light soy-vinegar dressing, or a simple bowl of hot and sour soup.
Nutrition Facts
Per serving (approximate)