Singapore Noodles: A Flavorful Stir-Fry Recipe for Any Occasion
If you’re craving a dish that’s bursting with bold flavors, vibrant colors, and a delightful mix of textures, Singapore Noodles is the perfect choice. This iconic stir-fry combines thin rice noodles, tender shrimp, crisp vegetables, and a fragrant curry powder-based sauce. It’s a versatile dish that works as a quick weeknight dinner or a show-stopping meal for guests.
In this blog post, I’ll guide you through the step-by-step process of making Singapore Noodles, answer frequently asked questions, and provide nutritional information. Plus, I’ll share tips to customize the recipe to your taste. Let’s dive in!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, perfect for busy days.
- Customizable: Swap proteins or veggies based on your preferences.
- Bold Flavors: A harmonious blend of curry, soy sauce, and fresh ingredients.
- Healthy Option: Packed with protein and vegetables.
Singapore noodles
Ingredients
For the Noodles
- 200 g thin rice noodles (vermicelli)
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 150 g shrimp, peeled and deveined
- 1 cup bell peppers, thinly sliced
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 3 green onions, chopped
For the Sauce
- 2 tbsp curry powder
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp turmeric
- 1/4 tsp chili flakes (optional)
Instructions
- Prepare the NoodlesSoak the rice noodles in hot water for 5-7 minutes until softened. Drain and set aside.
- Make the SauceIn a small bowl, mix curry powder, soy sauce, oyster sauce, sugar, turmeric, and chili flakes. Set aside.
- Cook the IngredientsHeat 1 tbsp oil in a wok or large skillet over medium-high heat.Add the eggs and scramble until cooked. Remove and set aside.In the same wok, add the remaining oil. Stir-fry the shrimp until pink and cooked through. Remove and set aside.Add bell peppers, carrots, and green onions to the wok. Stir-fry for 2-3 minutes until slightly tender.
- Combine EverythingAdd the drained noodles, cooked shrimp, scrambled eggs, and sauce to the wok.Toss everything together until well-coated and heated through.Stir in bean sprouts and cook for another minute.
- Serve and EnjoyGarnish with extra green onions and serve your Singapore Noodles hot. Enjoy as a standalone dish or with a side of chili sauce for extra heat.
Notes
Frequently Asked Questions (FAQs)
1. Can I use other proteins instead of shrimp?
Yes! Chicken, pork, tofu, or even a mix of proteins work well in this recipe.2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure your curry powder is gluten-free.3. Can I make this dish ahead of time?
Yes, but it’s best served fresh. If reheating, add a splash of water or broth to keep the noodles moist.4. What type of curry powder should I use?
Use a mild or medium curry powder for balanced flavor. Adjust the amount to suit your spice preference.Nutrition Information
- Calories: 350 per serving
- Protein: 18g
- Carbohydrates: 45g
- Fat: 10g
- Fiber: 4g
Special Notes
- For Extra Flavor: Add a splash of sesame oil or lime juice before serving.
- Vegetarian Option: Skip the shrimp and use tofu or extra vegetables.
- Spice Level: Adjust the chili flakes or add fresh chili for more heat.
Conclusion
Singapore Noodles is a versatile, flavorful dish that’s perfect for any occasion. With its vibrant mix of ingredients and bold curry flavor, it’s sure to become a favorite in your kitchen. Whether you’re cooking for yourself or a crowd, this recipe is quick, easy, and endlessly customizable.
Singapore Noodles with shrimp and vegetables
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