Singapore Noodles

A simple, satisfying favorite.

Why You'll Love This Recipe

• Bright, fragrant, complex in 25 minutes.
• Better than takeout.
• Customizable with any protein.
• Curry powder pantry magic.
• Restaurant-level technique at home.

Ingredient Notes

• Thin rice vermicelli only — wider noodles won't carry the sauce.
• Madras curry has more kick than mild.
• Char siu (Chinese BBQ pork) is traditional; ham is the easy sub.

Ingredient Substitutions

• Chicken, beef, or tofu in place of shrimp.
• Mild curry powder for kid-friendly.
• Skip char siu for vegetarian.

Equipment Needed

• Wok or large skillet
• Bowl for noodle soak
• Mixing bowls
• Tongs

Prep Tips

• Soak noodles just before stir-frying.
• Slice everything before lighting the wok.

Instructions

1. 1

   Gather and prep: 1 cup rice noodles, 1 shrimp, 1 large egg, 1 tsp curry powder, 1 medium bell pepper, sliced, 1 medium onion, diced, 1 tbsp soy sauce, 3 cloves garlic, minced. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Soak noodles.

3. 3

   Stir-fry shrimp; remove. Taste and adjust salt; serve immediately while the sauce is glossy and hot.

4. 4

   Scramble egg, sauté veg with curry powder.

5. 5

   Toss with noodles, soy, shrimp.

Artsi Pro Tips

• Toast the curry powder in oil to bloom — raw it tastes dusty.
• Don't oversoak noodles or they'll turn to paste in the wok.
• Toss aggressively to coat noodles evenly with yellow color.

Common Mistakes

• Skipping the curry-powder toast.
• Mushy oversoaked noodles.
• Pale color from under-tossing.

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