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Singapore Noodles with Shrimp
Singapore Noodles with Shrimp
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Make homemade Singapore Noodles with Shrimp in just 30 minutes. Skip the take-out and impress your taste buds at home with this easy stir-fry.
Ingredients:
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce, or more to taste
  • 2 tablespoons seasoned rice vinegar
  • 6 ounces Asian rice sticks or rice vermicelli noodles
  • 2 large eggs
  • 3 tablespoons peanut or canola oil
  • 2 tablespoons minced ginger
  • 1 clove garlic, finely chopped
  • 2 carrots, shredded
  • 1 jalapeño pepper, cored and thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 1/2 teaspoon salt, or more to taste
  • 4 ounces flavorful baked ham, cut into thin 2-inch strips
  • 1/2 Napa cabbage (1/2 pound), thinly sliced
  • 4 scallions, green and white parts cut into 1-inch lengths
  • 1/2 red bell pepper, cored, seeded, and cut into 2-inch thin strips
  • 2 teaspoons curry powder
  • 1/2 pound shrimp, peeled and deveined
  • 2 tablespoons cilantro leaves, for garnish
Instructions:
  • Create the sauce by mixing together sesame oil, soy sauce, and rice vinegar in a bowl.
  • Prepare the rice noodles: Boil a large saucepan of water, add the noodles, and gently submerge them using tongs. Cook for 2 minutes until they are slightly firm to the bite. Drain, rinse with cold water, and cut the noodles into shorter lengths with scissors.
  • Whisk the eggs in a small bowl. Heat a skillet or Dutch oven over medium heat with 1 tablespoon of peanut or canola oil. Add the eggs and scramble for 2 minutes until large, soft curds form. Serve on a plate or in a bowl.
  • Cook the vegetables: Heat the remaining tablespoon of oil in the pan and sauté the ginger, garlic, carrots, jalapeño, onion, and salt, stirring constantly for 2 minutes until the vegetables begin to soften.
  • Add the remaining 1 tablespoon of peanut or canola oil to the vegetable mixture. Once the oil is hot, stir in the ham, cabbage, scallions, red pepper, and curry powder. Cook, stirring continuously, for 1 minute. Then, add the shrimp and cook for an additional 3 minutes or until the shrimp turns bright pink and cooks through.
  • Gradually incorporate the noodles: Combine eggs, sauce mixture, and half the noodles in the pan. Toss for 1 minute. Add the rest of the noodles and continue tossing for an additional minute until everything is well mixed and heated through.
  • Serve: Adjust seasoning with additional salt or soy sauce according to your taste. Garnish with fresh cilantro leaves before serving.

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