Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
rice vermicelli	180	g
shrimp	140	g
onion	70	g
bell pepper	70	g
bean sprouts	80	g
curry powder	2	tsp
soy sauce	1	tbsp
cooking oil	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Control

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.
3

Finish

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.
4

Heat

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Curry-spiced rice vermicelli stir-fried with shrimp and mixed vegetables over high heat.
Finish cue: 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.
Avoid this: 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.