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Flavorful Singapore Noodles with Shrimp Easy Spicy Curry Recipe

Flavorful Singapore Noodles with Shrimp - featured image
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A quick and easy Singapore noodles recipe featuring tender shrimp, spicy curry powder, and fresh vegetables, ready in under 30 minutes. Perfect for a comforting yet exciting meal with bold flavors.

Ingredients

Scale
  • 7 oz (200g) thin vermicelli rice noodles, soaked in warm water until soft
  • 12 oz (340g) medium shrimp, peeled and deveined
  • 1/2 cup julienned red bell pepper
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced green onions
  • 1/2 cup snap peas or snow peas, trimmed
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 2 teaspoons curry powder (mild Madras recommended)
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 wedge fresh lime
  • Red chili flakes (optional, to taste)

Instructions

  1. Soak 7 oz (200g) rice vermicelli noodles in warm water for 8–10 minutes until softened but not mushy. Drain and set aside.
  2. Peel and devein 12 oz (340g) shrimp if not already done. Pat dry and season lightly with salt.
  3. Crack 2 large eggs into a bowl and whisk until smooth. Set aside.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat until shimmering.
  5. Add shrimp in a single layer and stir-fry for 2 minutes until pink and just cooked through. Remove shrimp and set aside.
  6. Lower heat slightly, add beaten eggs to the wok, and gently scramble until just set. Remove and set aside with shrimp.
  7. Add a little more oil if needed, then toss in 2 teaspoons curry powder and minced garlic. Stir quickly for 30 seconds until fragrant, being careful not to burn.
  8. Add bell pepper, carrots, snap peas, and green onions. Stir-fry for 2–3 minutes until crisp-tender.
  9. Add drained noodles to the wok with vegetables. Pour in 3 tablespoons soy sauce and 1 tablespoon oyster sauce. Toss well to coat evenly.
  10. Return shrimp and scrambled eggs to the wok. Stir-fry everything together for another 1–2 minutes to meld flavors.
  11. Drizzle 1 teaspoon sesame oil over the noodles and give a final toss.
  12. Plate the noodles and squeeze fresh lime over the top. Add chili flakes if desired for extra heat.

Notes

Do not over-soak the rice noodles to avoid sogginess. Dry shrimp well before cooking to ensure a good sear. Toast curry powder briefly to unlock deeper flavors. Avoid overcrowding the wok to get a slight char and smoky flavor. Use tamari instead of soy sauce for gluten-free version. Leftovers keep well refrigerated for up to 2 days; reheat gently in a skillet with a splash of water.

Nutrition

Keywords: Singapore noodles, shrimp, curry, spicy noodles, quick dinner, stir-fry, Asian recipe, gluten-free option

Find it online: https://elvafood.com/flavorful-singapore-noodles-with-shrimp-easy-spicy-curry-recipe/