Singapore Noodle Stir-fry
Skinny rice vermicelli tossed with a gentle curry spice blend, tender vegetables, and plump shrimp. Everything comes together fast in one wok with that signature yellow tint and whisper of char — a hawker-centre classic ready in under 30 minutes.
For 4 servings
- prep · ~20 min
Soften the rice vermicelli.
Place dried rice vermicelli in a large bowl. Cover with hot tap water and soak for 15-20 minutes until pliable but not fully soft. Drain well and set aside.
TIPDo not use boiling water or soak too long—the noodles will disintegrate in the wok. - prep · ~1 min
Mix the seasoning sauce.
In a small bowl, combine soy sauce, curry powder, turmeric, salt, sugar, white pepper, and 3 tablespoons water. Stir until the curry powder dissolves.
- fry · ~2 min
Sear the shrimp.
Heat 1 tablespoon oil in a wok over high heat until just smoking. Add shrimp in a single layer and sear for 1 minute per side until pink and curled. Transfer to a plate.
TIPDon't crowd the shrimp—cook in batches if needed to get a good sear. - fry · ~1 min
Scramble the eggs.
Add the beaten eggs to the hot wok. Let them set for 20 seconds, then break them apart with the spatula into large pieces. Cook for another 30 seconds, then transfer to the plate with the shrimp.
- fry · ~3 min
Stir-fry the aromatics and vegetables.
1.Add the remaining 2 tablespoons of oil to the wok.2.Add the sliced onion and stir-fry for 1 minute until fragrant.3.Add the garlic, bell pepper, and carrot. Stir-fry for 2 minutes until the vegetables are crisp-tender.TIPKeep the heat high and keep things moving—this is a fast stir-fry. - fry · ~2 min
Add the noodles and sauce.
1.Add the drained vermicelli noodles to the wok.2.Pour the seasoning sauce over the noodles.3.Using tongs or two spatulas, toss and lift the noodles for 2 minutes until they are evenly coated in the yellow curry sauce and heated through.TIPToss rather than stir to avoid breaking the delicate noodles. If the noodles stick, add a splash of water. - fry · ~1 min
Toss through the remaining ingredients.
1.Return the shrimp, scrambled egg, and barbecue pork to the wok.2.Add the bean sprouts and spring onions.3.Toss everything together for 1 minute until the sprouts just start to wilt.TIPThe bean sprouts should remain crunchy. Don't overcook them. - garnish
Garnish and serve immediately.
Transfer the noodles to a serving platter. Scatter chopped cilantro over the top and serve with lime wedges on the side for squeezing.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the rice vermicelli in hot tap water, not boiling, to keep them springy and prevent mushiness.
- 2Use a well-seasoned wok over highest heat to get that faint char (wok hei) on the noodles.
- 3Toss the noodles with tongs or chopsticks instead of stirring to avoid breaking the delicate strands.
- 4Add the bean sprouts at the very end so they stay crisp, not wilted.
- 5Cook the shrimp in a single layer and don't crowd the wok—you want a quick sear, not steamed shrimp.
- 6Let the eggs set briefly before scrambling to get those nice irregular curds in the final dish.
Adapt it for your goals.
Vegetarian
Skip the shrimp and char siu, and add extra firm tofu (seared until golden) or shiitake mushrooms for umami. Use vegetable bouillon in the sauce to compensate for lost meaty depth.
high proteinHigh-protein
Double the shrimp and swap the char siu for shredded chicken breast or lean pork loin. Add a handful of edamame or sliced snow peas for extra protein and crunch.
gluten freeGluten-free
Replace light soy sauce with tamari or coconut aminos. Ensure your curry powder is certified gluten-free, and check the char siu is made without gluten-containing marinades.
spicy SingaporeSpicy Singapore
Add 1-2 minced bird's eye chilies (or 1 teaspoon sambal oelek) when stir-frying the aromatics for a genuine hawker-level heat that complements the curry.
low oilLow-oil
Reduce oil to 1 tablespoon total. Use a non-stick wok and add splashes of water or broth during stir-frying to prevent sticking. Sear the shrimp dry and skip the egg scramble step.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp and egg provide high-quality, low-fat protein that supports muscle repair and satiety, without heavy saturated fats.
Packed with Colorful Vegetables
Bell pepper, carrot, onion, and bean sprouts contribute fiber, vitamins A and C, and antioxidants for immune and eye health.
Anti-Inflammatory Spices
Turmeric and curry powder contain curcumin and other compounds with anti-inflammatory properties that may aid joint and gut health.
Low in Refined Carbohydrates
Rice vermicelli provide quick energy without the heavy gluten load of wheat-based noodles, making them lighter on digestion for many people.
Frequently asked questions
Most likely the noodles were soaked too long or in boiling water. Stick to hot tap water and drain them well before stir-frying; also keep the wok heat very high to wick away moisture.
