Singapore Noodles

These Singapore noodles, tossed with shrimp, Chinese barbecue pork, and vegetables, are a popular dish traditional to Cantonese and Chinese American takeout restaurants. 

These noodles are rich in flavor from chicken broth, soy sauce and other seasonings, along with Madras curry powder, and are tossed with Chinese barbecue pork, shrimp, scallions, and red bell peppers. 

These noodles can be served as a main dish or along with other Chinese takeout-style dishes as part of a multicourse meal. 

Ingredients in Singapore Noodles:

Noodles: You will need thin rice stick noodles, also labeled vermicelli. They usually come dried in a package. Make sure that they are made with only rice. 

The hardest part in working with the noodles is they tend to clump up while you are stir frying. While long noodles signify long life in Chinese culture, cutting the noodles into 6 inch strands after soaking them is really helpful in preparing this dish.

For the Cooking Liquid: Chicken broth, soy sauce, and Shao Hsing rice wine. 

For the Shrimp: Medium raw shrimp, oil, garlic, ginger, and red pepper flakes. 

Vegetables: Red bell pepper and shredded scallions. 

Additional Seasoning: Salt, pepper, and sugar. 

Chinese Barbecue Pork (Char Sui): You can make your own either in the broiler or the slow cooker. I recommend making extra for steamed bao buns, fried rice, egg rolls, and more noodle dishes. 

Curry Powder: If you can find it, use Madras curry powder, which is a little hotter than standard curry powder. 

To Make These Noodles:

First, soak the noodles for about 20 minutes in warm water. Drain them and then cut them into six to eight inch lengths. 

Next, in a 14-inch flat-bottomed carbon steel wok, you cook the shrimp with the garlic and ginger, set them aside, and then cook the noodles with the curry, the vegetables, and the broth. Sprinkle with salt, pepper, and sugar. 

Finally, add the shrimp back to the wok, along with the barbecue pork and the shredded scallions. 

Recipe Variations: 

You can use any color bell pepper you prefer. You can also add other vegetables such as shredded carrots or napa cabbage. 

If you don't have the barbecue pork, you can substitute ham or bacon. 

Equipment You May Need:

I recommend using a 14-inch carbon steel flat bottomed wok. If you don't have one, you can use a large skillet. 

"N" is for Noodles and more!

To continue the 2025 Alphabet Challenge, we are sharing recipes that begins with "N" or include ingredients that that begin with "N."

• Food Lust People Love: Nocciolata Swirl Meringues 
• Sneha’s Recipe: Olya Naralachi Karanji / Fresh Coconut Nevries 
• Jolene’s Recipe Journal: New England Iced Tea 
• Blogghetti: Zucchini Nut Bread
• Mayuri’s Jikoni: Crispy Noodle Salad 
• Karen’s Kitchen Stories: Singapore Noodles 
• A Messy Kitchen: Frozen Negroni
• Culinary Cam: White Nectarine-Lime Jam 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Nut-Free Basil Pesto Chunky Tomato Sauce 
• Magical Ingredients: Nutella Neufchatel Dip 
• A Day in the Life on the Farm: Sweet and Spicy Cashews

For the 2024 challenge, I made Homemade Fig Newtons for the Letter "N." They were fabulous. 

Singapore Noodles

Yield: 4

Author: Karen Kerr

Prep time: 15 MinCook time: 10 MinInactive time: 20 MinTotal time: 45 Min

These Singapore noodles, tossed with shrimp, Chinese barbecue pork, and vegetables, are a popular dish traditional to Cantonese and Chinese American takeout restaurants. 

Ingredients

• 8 ounces thin rice stick noodles (vermicelli)
• 1/ 2 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 3 tablespoons peanut or vegetable oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/4 teaspoon red pepper flakes
• 6 ounces medium raw shrimp, peeled and deveined
• 1 large red bell pepper, stemmed and thinly sliced
• 1 tablespoon Madras curry powder
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 6 ounces Chinese Barbecue Pork, sliced
• 1 cup shredded scallions

Instructions

1. Soak the noodles in warm water for about 20 minutes, until softened. Drain. Cut the noodles into 6 inch pieces.
2. In a small bowl, combine the broth, soy sauce, rice wine.
3. Heat your wok over medium high heat and add 1 tablespoon of the oil. Add the garlic, ginger, and red pepper flakes and cook for a few seconds, until fragrant. Add the shrimp and stir fry for 1 to 2 minutes, until the shrimp is just turning pink but not cooked through. Transfer the shrimp to a plate and set aside.
4. Add the rest of the oil to the wok. Add the bell peppers and stir for about 30 seconds. Add the curry powder and stir briefly. Add the broth mixture and add the noodles. Stir-fry until the noodles are fully coated with the curry and broth mixture. Sprinkle the noodles with the salt, sugar, and pepper and stir-fry for 2 minutes.
5. Add the shrimp back to the wok along with the pork and stir fry 1 to 2 minutes, until the shrimp is cooked through and all of the broth has been absorbed. Add the scallions and stir.

Nutrition Facts

Calories

247

Fat (grams)

12 g

Sat. Fat (grams)

2 g

Carbs (grams)

27 g

Fiber (grams)

3 g

Net carbs

24 g

Sugar (grams)

18 g

Protein (grams)

9 g

Cholesterol (grams)

56 mg

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Karen's Kitchen Stories

noodles, curry, stir-fry

Main dish

Chinese

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Recipe adapted from Stir-Frying to the Sky's Edge by Grace Young. The book is a master class in wok cooking.