singapore noodles

Print Recipe

5 from 19 votes

These Singapore noodles are a fast and easy weeknight meal that will make you wonder why you ever ordered takeout.

Prep Time20

Cook Time10

Total Time25

Course: Main Course

Cuisine: Chinese, noodles

Keyword: bbq pork, singapore noodles

Servings:

Calories: 641kcal

Author: romain | glebekitchen

Ingredients

4 oz rice vermicelli noodles
6 large shrimp 31-40 count or larger
6 oz bbq pork char siu - thinly sliced. You can get this at Asian markets.
1 small red pepper julienned
1 cup napa cabbage thinly sliced
3 green onions cut into 1 inch pieces
2 eggs
pinch gochugaru optional
3 tbsp oil
1 tbsp garlic ginger paste Garlic ginger paste is a real time saver but if you don't have any 2 cloves of crushed garlic and a 1/2 inch slice of ginger chopped as finely as you can get it works too.
1 tbsp curry powder
2 tsp garlic chili sauce
2 tbsp shaoxing cooking wine a dry sherry would work
1 tbsp light soy sauce
1/2 tsp sesame oil

US Customary - Metric

Instructions

Pre-cook the shrimp

Run frozen shrimp under cold water to thaw.
Bring 3 cups of salted water to a rolling boil. Remove from heat. Add the thawed shrimp. Let stand 6 minutes for 31-40 count. 7 minutes for 21-25 count. 8 minutes for 16-20 count. Count refers to the number of shrimp per pound. It will say on the package.
Remove the shrimp from the water. Submerge in ice water to stop cooking. Perfect shrimp every time.

Do your prep

Put the noodles in a large bowl. Pour boiling water overtop. Soak for around 2-3 minutes. Drain. The noodles are now ready. Don't boil them. That makes mush.
Beat the eggs with the gochugaru if using.
Combine the soy, shaoxing, sesame oil and garlic chili sauce in a small bowl and stir to combine.

Singapore noodles

Heat 1 tsp of oil in a non-stick skillet large enough to hold all the ingredients over medium heat.
Scramble the eggs. This won't take long. Don't overcook. If you are feeling fancy make a little omelette and slice that. Pretty but not necessary. Set the eggs aside and wipe out the skillet.
Heat the remaining oil over medium heat. Add the garlic ginger paste and fry until it stops sizzling. This should take less than a minute.
Turn the heat down to medium low. Add the curry powder. Stir to mix with the oil. Cook, stirring constantly, for about a minute. This is called blooming the spices. You wind up with a curry infused oil. It is going to make this dish special. It's a great technique for Indian and Mexican cooking as well.
Add the red pepper and Napa cabbage. Cook for about 2 minutes. You want it to soften slightly but not get mushy.
Add the pork and cook for about a minute to warm through. Add the green onion and shrimp. Cook another 30 seconds. Add the pre-soaked rice vermicelli. Pour in the soy, garlic chili sauce, sesame oil and shoaxing wine mixture. Give everything a good stir. Cook for 1 minute.
Fold the egg into the mixture.
Toss to combine. Tongs help here. This is the hardest part of the whole recipe. Getting the stuff distributed into the noodles is maddening. Don't obsess over it. They can't do this in restaurants either. Toss it for 20-30 seconds. That is probably as good as it's going to get. Just put the bits that don't get incorporated overtop when you serve. It will look good that way.

Nutrition