Singapore Noodles with Shrimp

Ok, a disclaimer before we start: just like the pu pu platter in a Chinese restaurant is not something you would find in a restaurant in China, Singapore noodles are unknown in Singapore.

My Singaporean friend was surprised when he noticed the item on the menu of a Chinese restaurant here in the United States and couldn’t imagine where it came from.

Where does Singapore noodle come from?

So let’s discard any notion that Singapore noodles are an authentic Asian dish. Many praise the invention, but most believe this noodle pan was actually created in Chinese-American restaurants by Chinese immigrants who brought in items like rice noodles from their country of origin.

What are Singapore noodles?

This dish — a popular Chinese takeout in the US — is a stir-fry Rice noodles, lots of crunchy vegetables, shrimp, ham strips and scrambled eggs. Curry powder is a spice, but a lot of flavor also comes from a simple sauce Soy, rice vinegar and Asian sesame oil.

Whoever invented the dish is brilliant. You get crunch, heat, salt, sweetness, smoke and flavors all at once. All the ingredients are added to the pan in stages, and it takes just over ten minutes from start to finish.

Prepare all of your ingredients before you begin

Like all stir-fries, this dish cooks very quickly, so it’s best to have a full prep before you begin:

Peel the prawns, cut the ham into strips and cut the vegetables into small pieces.
Cook rice noodles.
Whisk the eggs together.

Line up all of the prepared ingredients so they’re right next to your pan and you’re all set. A large, well-seasoned wok is ideal, but if that’s lacking, use a 12-inch skillet, which I use.

Tips for the best noodles from Singapore!

In a separate nonstick skillet, scramble the eggs if you think they’re sticking to your large skillet.
Purchase rice sticks, rice vermicelli, or mei fun noodles for this dish. They come in 6 to 8 ounce packages. You only need 6 ounces. You can cook the pasta ahead of time and store in an airtight container in the fridge. Let them come to room temperature and break them up with your hands before adding them to the pan.
For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla.

More great Asian noodle recipes

Vietnamese style noodle bowls with chicken
Korean Spicy Cold Noodles
Soba noodle bowls with spinach and poached egg
Fast Chicken Pho
Sesame Noodle Salad

preparation time
30 minutes

cooking time
10 mins

total time
40 minutes

portions
4 servings

For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are better suited to this pan, as the onion will still be slightly crispy at the end of cooking.

2 teaspoon sesame oil
2 tablespoon Soy sauce, or more to taste
2 tablespoon flavored rice vinegar
6 ounces Asian rice sticks rice noodles
2 big eggs
3 tablespoon peanut or rapeseed oil
2 tablespoon chopped Ginger
1 clove Garlic, finely chopped
2 carrots, shredded
1 jalapeno peppercored and cut into thin slices
1/2 Cute Onion, thinly sliced
1/2 teaspoon Salt, or more to taste
4 ounces spicy baked hamcut into thin 2 inch strips
1/2 Chinese cabbage (1/2 lb), thinly sliced
4 spring onionsgreen and white parts cut into 1 inch lengths
1/2 red bell peppercored, cored, and sliced into 2-inch thin strips
2 teaspoon curry powder
1/2 lb Shrimp, peeled and deveined
2 tablespoon coriander leaves, for garnish

Make the sauce:

In a bowl, mix sesame oil, soy sauce, and rice vinegar.
Cook rice noodles:

Bring a large pot of water to a boil, add the pasta and toss with tongs until submerged. Cook for 2 minutes, or until tender but still has some bite (they will cook a little longer if you add them to the pan).

Drain, rinse with cold water and cut the noodles several times with scissors to break them into shorter pieces.
Stir the eggs:

In a small bowl, whisk the eggs. Heat the skillet or Dutch oven over medium-high heat. Add 1 tablespoon of peanut or canola oil. Add the eggs and mix for 2 minutes or until they form a large, soft curd. Transfer them from the pan to a plate or bowl.
Cook Vegetables:

Add 1 tablespoon of the remaining oil to the pan. When hot, add ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables are soft.
Add the rest of the ingredients:

Drizzle the vegetable mixture with the remaining 1 tablespoon of peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, peppers, and curry powder to the pan. Cook for 1 minute, stirring constantly.

Add the shrimp and cook, stirring, an additional 3 minutes or until the shrimp are bright pink and cooked through.
Add noodles in batches:

Add the eggs, sauce mixture and half of the pasta to the pan. Swirl for 1 minute.

Add the remaining noodles and continue tossing, until thoroughly combined and the mixture is heated through, 1 minute more.
Surcharge:

Taste for seasoning and add more salt or soy sauce if you like. Sprinkle with coriander leaves and serve.