This Curry Singapore Noodle recipe combines vermicelli noodles in a flavorful curry sauce with stirfried veggies, eggs, and shrimp for a simple weeknight meal.
I lived in China for a few years and would often go to the local restaurants with my Chinese colleagues for lunch. We worked in downtown Nanjing, and like most large Chinese cities, Nanjing had a huge network of restaurants and stores in underground malls and hallways that connected the subway to the large skyscrapers.
One of my favorite lunch restaurants was in the basement of our building and served curry noodles (gā lí miàn 咖喱面), curried vermicelli with shrimp, egg, and veggies. It reminded me of fried rice: small pieces of stirfried veggies, shrimp and egg with a flavorful but with a rich, hearty mouthfeel. The infusion of curry and the vermicelli gave it a distinctive flavor unlike some of the other Chinese dishes. It’s delicious and you should try these Curry Singapore Noodles today! You can easily make this vegetarian by substituting tofu for the shrimp. Just add a few minutes to the cooking time.
How to Make Curry Singapore Noodles
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Since the actual cook time goes pretty quickly, I like to prep all of my ingredients ahead of time. Start by mincing your garlic and grating the ginger. You’ll use them at the same time, so you can put them in a small bowl together. Then thinly slice the bell pepper and onion. Set aside. Then peel and devein the shrimp and cut each shrimp into three pieces. Break the eggs into a bowl and mix together for about a minute with a fork. Finally, place the vermicelli in a large heatproof bowl.
Start cooking by bringing 6-8 cups of water to a boil. While waiting for the water to boil, start the curry sauce by heating a large nonstick skillet over medium heat and adding 2 tablespoons of vegetable oil along with the curry powder and red pepper flakes. Cook for a few minutes until fragrant, then add the soy sauce and brown sugar and remove from the heat.
When the water is boiling, carefully pour it over the noodles and let them cook for about 2 1/2 minutes. Drain the noodles, place them back in the bowl, and roughly cut them in thirds using a knife or kitchen scissors. This makes them easier to eat. Then pour the curry sauce on top of the noodles and mix through using kitchen tongs.
Place the nonstick skillet back over the heat, add a tablespoon of vegetable oil and add the ginger and garlic. Cook for about a minute and then add the bell pepper and onion. Cook for about 3 to 4 minutes until the pepper and onion are tender but still crisp. Move the mixture to a separate bowl.
Place the skillet back on the heat, add the remaining tablespoon of vegetable oil, and add the shrimp in a single layer. Cook for about a minute, then stir and cook for another two minutes. Push the shrimp to the side of the pan and add the beaten eggs to the other side. Cook the egg for about two minutes, scraping up the bottom and breaking the eggs into small pieces. Mix the shrimp and eggs together, then move the mixture to the bowl with the pepper and onions.
Place the skillet back on the burner, add the vegetable broth, then the noodle mixture. Cook for about two minutes until warmed through. Then remove the pan from the heat and add the shrimp and onion mixture. Mix together using kitchen tongs. Serve with scallions on top.
/>Looking for more noodle dishes? Try these Ginger Scallion Noodles or this Vietnamese Noodle Bowl. Craving more Chinese food? Check out this Sichuan Eggplant or Sweet and Sour Fish. If you try this Curry Singapore Noodles recipe, leave a comment and review below and let me know how it worked out for you!
Curry Singapore Noodles
- 2 teaspoons garlic (minced)
- 1 tablespoon ginger (grated)
- 1 red bell pepper
- 1 large onion
- 16 ounces large shrimp (fresh or thawed if frozen)
- 4 large eggs
- 6-7 ounces rice vermicelli noodles
- 4 tablespoons vegetable oil (divided)
- 2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1/2 cup vegetable broth
- Scallions for serving
- Mince the garlic and ginger and place in a small bowl together. Thinly slice the bell pepper and onion. Peel and devein the shrimp. Cut each shrimp into thirds. Break the eggs into a bowl and gently beat with a fork. Place the vermicelli noodles in a large, heatproof bowl.
- Bring about 6-8 cups of water to a boil.
- While waiting for the water to boil, start the curry sauce. Heat a large nonstick skillet over medium heat and add 2 tablespoons of vegetable oil, the curry powder, and red pepper flakes. Cook for about 4 minutes until fragrant. Add the soy sauce and brown sugar and remove the skillet from the heat.
- When the water has boiled, carefully pour it over vermicelli noodles. Allow to cook for about 2 1/2 minutes, then drain. Place the noodles back in the bowl and roughly cut in half using kitchen scissors or a knife. Pour the curry mixture on top and mix using kitchen tongs.
- Place the nonstick skillet back on the burner over medium heat. Add 1 tablespoon vegetable oil and the ginger and garlic and cook for about 1 minute. Then add the bell pepper and onion and cook for about 3 to 4 minutes until crisp but still tender. Move to a separate bowl.
- Add the skillet back to the heat over medium. Add the remaining tablespoon of vegetable oil. Add the shrimp in a single layer and cook for about 1 minute. Then stir and cook the shrimp for another 2 minutes. Push the shrimp to one side of the skillet and add the eggs to the other side. Cook the eggs for about 2 minutes, scraping the bottom and breaking up the egg into small pieces. Then mix the shrimp and eggs together and cook for 1 more minute. Move the shrimp and eggs to the bowl with the pepper and onion.
- Place the skillet back on the heat and add the vegetable broth. Add the noodles and cook for about two minutes until warmed through. Remove from the heat and add the shrimp mixture. Mix through with the tongs to combine Serve with scallions on top.