Singapore Noodle Recipe

Soak noodles

Place the rice vermicelli in a large bowl and cover with very hot (not boiling) water. Soak for 4–6 minutes until pliable but not mushy. Drain, rinse with cold water, toss with 1/2 tsp sesame oil to prevent sticking, and set aside.

Make sauce

In a small bowl whisk together curry powder, soy sauce, oyster sauce, chicken/vegetable stock, white pepper and sugar. Taste and adjust seasoning (add a little more soy for saltiness or more curry for spice). Set aside.

Prepare proteins

Pat shrimp and sliced pork/chicken dry and season lightly with a pinch of salt and white pepper. Beat eggs in a small bowl with a pinch of salt.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add beaten eggs and immediately scramble quickly into soft curds. Transfer eggs to a plate and set aside.

Add another 1 tablespoon oil to the hot wok. Add shrimp in a single layer and stir-fry 1–2 minutes until just pink and opaque. Remove and set aside with eggs. Add remaining 1/2 tablespoon oil and stir-fry pork/chicken slices for 1–2 minutes until cooked through and lightly browned. Remove and set aside.

Aromatics and veg

Return the wok to high heat. Add the remaining oil if needed. Add minced garlic and the white parts of the sliced spring onions; stir-fry 10–15 seconds until fragrant (do not burn). Add sliced onion and red bell pepper and stir-fry 1–2 minutes until slightly softened but still crisp.

Add peas (if using) and bean sprouts; toss for another 30–45 seconds to heat through. The vegetables should remain bright and slightly crisp.

Combine noodles and sauce

Add the drained vermicelli to the wok on top of the vegetables. Pour the prepared curry-soy sauce evenly over the noodles. Using tongs or two spatulas, toss and fold continuously so the sauce coats the noodles evenly and the noodles heat through, about 1–2 minutes. If the mixture looks dry, add 1–2 tablespoons water or the remaining stock.

Return proteins & eggs

Return the cooked shrimp, pork/chicken, and scrambled eggs to the wok. Toss gently to combine, taking care not to break up the eggs too much. Stir in the green parts of the spring onions.

Taste and adjust: add more soy sauce for salt, a pinch more curry powder for brightness, or a little chili sauce for heat. Turn off heat and drizzle the remaining 1/2 tsp sesame oil over the noodles and toss once.

Serve immediately garnished with lime wedges, cilantro and extra sliced chilies or chili sauce on the side.