Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)
Quick answer
Singapore rice noodles are a Cantonese-style stir-fry of thin rice vermicelli tossed with curry powder, shrimp, and mixed vegetables over high heat.
What makes this special
- Curry-spiced rice vermicelli stir-fried with shrimp and mixed vegetables over high heat.
- Curry powder hits hot oil at pan edge first to bloom before noodles join
- 8-minute soak gives vermicelli optimal elasticity without breaking when stir-fried
Key ingredients
Core cooking flow
- 1 Soak 180 g rice vermicelli in lukewarm water for only 8 minutes.
- 2 Slice 70 g onion and 70 g bell pepper thinly, and shake excess water from 80 g bean sprouts.
- 3 Heat the pan well over high heat, then add 1 tablespoon cooking oil.
Singapore rice noodles are a Cantonese-style stir-fry of thin rice vermicelli tossed with curry powder, shrimp, and mixed vegetables over high heat. The curry powder is bloomed in hot oil at the edge of the wok to unlock its full aroma before being mixed into the noodles. Soy sauce adds seasoning depth, and bean sprouts go in during the last thirty seconds to keep their crunch. Soaking the vermicelli for only eight minutes prevents the noodles from breaking apart during stir-frying. It can be served as a noodle dish, with simple accompaniments chosen to match the sauce, broth, or topping.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 180 g rice vermicelli in lukewarm water for only 8 minutes.
Drain well in a sieve, gently loosen the strands with your fingers, and keep them ready so they do not clump or break in the pan.
- 2Control
Slice 70 g onion and 70 g bell pepper thinly, and shake excess water from 80 g bean sprouts.
Keep every ingredient beside the stove, because this stir-fry needs high heat and quick additions without long pauses.
- 3Finish
Heat the pan well over high heat, then add 1 tablespoon cooking oil.
Add 140 g shrimp and stir-fry just until the outside turns pink and the centers are still slightly underdone, so they finish later without becoming tough.
- 4Heat
Add the onion and bell pepper and stir-fry quickly for about 1 minute.
When the onion edges look slightly translucent and the bell pepper is glossy, push everything to one side to make space at the pan edge.
- 5Season
Add 2 teaspoons curry powder to the hot oil at the pan edge and bloom it for about 10 seconds.
Add the drained noodles and 1 tablespoon soy sauce, then toss until the strands turn evenly yellow.
- 6Finish
If the noodles clump, lift and loosen them with chopsticks while stir-frying about 1 more minute.
Add the bean sprouts and toss for only 30 seconds, then serve as soon as they are crisp and lightly warmed.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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