This is the ultimate takeout order. Singapore noodles bring together bold, layered flavours that keep you coming back for more. They make an excellent meal-prep option because they reheat beautifully and still taste fresh. If you haven’t tried rice or glass noodles yet, this recipe is a simple, reliable place to start. Enjoy!
Singapore Noodles – Cooking the perfect egg.
In a stir-fry like this, every component should stand out. A quickly scrambled egg is a classic addition, but technique makes all the difference.
1) Make sure the pan is hot. When the egg hits the surface you should hear a quick sizzle — that helps produce a firmer scramble that holds up when combined with the sauce.
2) Don’t overcook. Cook the egg until it’s set but still bright yellow; it will finish cooking when you toss it back in the hot pan, so pull it off just as it firms up.
3) Season after cooking. Salt can change egg texture if added before cooking, so season the scramble lightly once it’s out of the pan.
Singapore Noodles – The perfect shrimp.
Shrimp is delicate and can quickly turn rubbery when overcooked. The key is short, high-heat cooking to develop colour and flavour, then removing the shrimp before they’re fully cooked.
In this recipe, shrimp are briefly sautéed for a light sear, then set aside. They return to the pan at the end to finish cooking when everything else is hot, ensuring tender, juicy shrimp instead of tough bites.
Key Ingredients
Vegetables: Quickly sautéed to retain a bit of crunch while losing rawness. The combination below provides colour, texture and freshness that complement the noodles.
Noodles: Rice or glass noodles are versatile and easy to prepare. They soak briefly in hot water, then finish in the pan with the sauce and other ingredients.
Sauce: Made right in the pan, a mix of curry powder, soy sauce and sesame oil gives a salty, nutty finish that ties everything together.
Other recipes to check out!
If you enjoy these Singapore noodles, try other bold noodle dishes for variety and inspiration.
Recipe
Singapore Noodles
Ingredients:
- 5 bundles Rice noodles
- 1 lb Shrimp
- 1 Bell pepper Julienned
- 20 Snap peas Sliced thin
- 1 large Yellow onion Sliced thin
- 1 large Carrot Julienned
- 2 large Eggs Scrambled
- 2 large Garlic cloves
- 2 1/2 tbsp Curry powder
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 tsp Salt
Instructions:
-
Cover the rice noodles with boiling water and let them soak for about 5 minutes, or until pliable. Drain and set aside.
-
Place the shrimp in a small bowl, season with a little salt and a touch of oil, then set aside.
-
Heat a large frying pan over medium-high heat. Scramble the eggs until fluffy, remove them from the pan, then quickly cook the shrimp until they begin to colour. Remove and set aside.
-
Add 1 tsp oil to the same pan and sauté the vegetables until tender-crisp. Remove the vegetables and set aside with the shrimp and eggs.
-
In the hot pan, add minced garlic, curry powder, the drained noodles, soy sauce and sesame oil. Toss to combine and heat the noodles through, then return the vegetables, shrimp and eggs to the pan. Mix gently and serve hot.