Singapore Noodles Recipe

Name: Singapore Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 dried shiitake mushrooms; 6 ounces rice vermicelli; 3 tablespoons vegetable oil; 4 teaspoons hot curry powder; 2 garlic cloves, minced, divided; ½ cup chicken broth; 2 tablespoons soy sauce; 1 teaspoon chili paste; 2 teaspoons sugar; ½ teaspoon kosher salt; 1 ½ tablespoons oyster sauce; 1 tablespoon minced ginger; ½ cup very thinly sliced celery; ½ cup thinly sliced onion; ½ cup very thinly sliced bell pepper; 1 cup bean sprouts, rinsed and drained; 4 scallions, sliced into 2-inch pieces; 12 lb raw small shrimp; 6 ounces Chinese barbecue pork, in 2-inch slivers

Servings: persons

4 dried shiitake mushrooms
6 ounces rice vermicelli
3 tablespoons vegetable oil
4 teaspoons hot curry powder
2 garlic cloves, minced, divided
½ cup chicken broth
2 tablespoons soy sauce
1 teaspoon chili paste
2 teaspoons sugar
½ teaspoon kosher salt
1 ½ tablespoons oyster sauce
1 tablespoon minced ginger
½ cup very thinly sliced celery
½ cup thinly sliced onion
½ cup very thinly sliced bell pepper
1 cup bean sprouts, rinsed and drained
4 scallions, sliced into 2-inch pieces
12 lb raw small shrimp
6 ounces Chinese barbecue pork, in 2-inch slivers

1
Soak mushrooms in hot water about 15 minutes.
2
Slice caps thinly discard stems.
3
Soak rice noodles 10 minutes in very hot water to cover.
4
Drain noodles well and spread on a kitchen towel to dry.
5
Combine broth, soy sauce, chili paste,salt and sugar,set aside.
6
In a small saucepan, saute garlic and curry powder in 1 tablespoons of the oil over medium heat for 20 seconds.
7
Add broth mixture and simmer, covered, for 5 minutes.
8
Add oyster sauce; set aside.
9
In a large saute pan or wok, heat another 1 tbs oil over high heat.
10
Add remaining garlic and ginger, fry until garlic starts to turn golden.
11
Add celery, onion, pepper, scallion, shiitakes and sprouts; stir-fry for a few minutes.
12
Remove vegetables from pan and set aside.
13
Heat the remaining 1 tablespoons of oil over high heat.
14
Stir-fry shrimp until barely cooked 1 or 2 minutes.
15
Add pork; toss well.
16
Add noodles, vegetables, and sauce mixture.
17
Mix thoroughly to coat noodles with the sauce.
18
Serve.

1891

kcal

Calories

Fat

Carbs

358

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 dried shiitake mushrooms, 6 ounces rice vermicelli, 3 tablespoons vegetable oil, 4 teaspoons hot curry powder, and more.

Yes, Singapore Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions