Singapore Rice Noodles (Curry-Spiced Stir-Fried Vermicelli with Shrimp)
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.
Adjust Servings
Instructions
- 1
Soak rice vermicelli in lukewarm water for 8 minutes.
- 2
Stir-fry shrimp in oil until half cooked.
- 3
Add onion and bell pepper and stir-fry over high heat.
- 4
Add noodles, curry powder, and soy sauce, then toss quickly.
- 5
Add bean sprouts and stir-fry just 30 seconds to keep crunch.
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