These Singapore curry noodles are one of my favorite comfort noodle dishes I ate growing up. Contrary to the name, this noodle dish actually originated from Hong Kong and not Singapore. It consists of rice noodles stir fried with curry powder, vegetables, shrimp, and Chinese BBQ pork.
What type of noodles to use?
The type of noodle used in this dish are rice noodles. There are thinner or thicker versions of rice noodles and it all depends on personal preference. I would recommend a thinner version because it holds the curry powder a little better. The rice noodles I use is from a specific region in China, if you can find this exact version in the grocery store that would be ideal. They actually say “rice stick” on the packaging. They are thin, but stay chewy.
The way the rice noodle is cooked is more important than the size of the noodle. There are a couple methods you can use:
- Boil in water
- By using the first method in boiling in hot water, it cooks much quicker so you need to keep an eye on it. This is the method I prefer because it is quicker.
- Soak in boiling water
- The second method takes more time, but you are able to prepare other ingredients while you wait for the noodles to cook.
Both methods work well, the most important thing is you make sure to NOT overcook the noodles, otherwise they will become mush during the cooking process. They should be firm to the bite, and still stay together when lifting a bunch with chopsticks.
Vegetables in Singapore curry noodles
The vegetables included are used to add flavor, texture, and color. You do not need an excessive amount, just a small handful of each will suffice. They are all cut into even, thin matchsticks to provide the best look. This includes white onion, carrots, red peppers, and green peppers.
Proteins in Singapore curry noodles
As you can tell, this noodle dish is incredibly loaded so we must add a great selection of proteins to go along with it. traditionally, you add shrimp (U16), BBQ pork, and eggs. This was a way for restaurants to use up the leftover BBQ pork and turn it into a stir fry noodle.
Aromatics & seasonings
Curry powder for Singapore curry noodles
The curry powder I use is called Madras curry powder and I found out it is quite common in Asian groceries or Wal Mart. If you cannot find this, any other type of curry powder will work. This curry powder isn’t as yellow as I would like which is why I add extra turmeric powder.
Turmeric powder
Turmeric powder is an extremely strong yellow powder which is used in this recipe to create the classic yellow color. There is already turmeric powder in most curry powders, however, I like to add more to emphasize the color.
Shallots & garlic
If you’ve been following my recipes, this combination of aromatics needs to introduction. Shallots and garlic are a staple and will elevate any dish.
Recommended cooking utensils
For cooking all the vegetables, protein, and aromatics, I would recommend using a “wok chan” which is a metal wok spatula if you are cooking in a wok. If you are using a non stick pan, use a wooden spatula so that it doesn’t scratch the coating.
Once the noodles are added, you want to stay away from the wok chan because it can break the noodles. Instead, I would use a pair or rubber tongs which can be used to lift and shuffle the noodles while mixing in the curry powder.
Singapore Curry Noodles
Ingredients
- 200 g dried rice noodles
- 1 handful red pepper
- 1 handful green pepper
- 1 handful carrots
- ½ small onion
- 1 large shallot
- 4 cloves garlic
- 200 g shrimp
- 100 g char siu (Chinese BBQ pork)
- 2 large eggs
- 1 tbsp curry powder
- ½ tbsp turmeric powder
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 4 tbsp oil
Instructions
Preperations
- It is important to have all ingredients prepared before cooking process to ensure everything is cooked perfectly.
- Prepare your vegetables by cutting the peppers and carrots into matchsticks and thinly slicing the onion.1 handful red pepper, 1 handful green pepper, 1 handful carrots, ½ small onion
- Prepare aromatics by rough chopping garlic and thinly slicing shallots.1 large shallot, 4 cloves garlic
- Place shrimp and char siu (cut into cubes) on the side as well and whisk together 2 eggs.200 g shrimp, 100 g char siu, 2 large eggs
- Optionally, you may measure out remaining seasonings and aromatics.1 tbsp curry powder, ½ tbsp turmeric powder, 1 tbsp soy sauce, 1 tbsp fish sauce
Cooking
- Boil rice noodles in hot water for 3-5 minutes or until 75% cooked. Make sure they still hold together when lifted with chopsticks and do not break. DO NOT rinse with cold water, allow residual heat to cook noodles later.200 g dried rice noodles
- In a hot pan/wok add 1 tbsp of oil and scramble the 2 eggs then remove.4 tbsp oil, 2 large eggs
- Add 1 tbsp more of oil then cook shrimp and BBQ pork for 1 minute then remove.200 g shrimp, 100 g char siu
- Add your prepared vegetables and stir fry for 1 minute then remove once again.1 handful red pepper, 1 handful green pepper, 1 handful carrots, ½ small onion
- Add 2 tbsp of oil into the pan along with the shallots, garlic, curry powder, and turmeric powder. Stir to cook for 30 seconds.1 large shallot, 4 cloves garlic, 1 tbsp curry powder, 4 tbsp oil, ½ tbsp turmeric powder
- Add the strained rice noodles into the pan/wok along with all the ingredients you cooked beforehand. (vegetables, eggs, protein)200 g dried rice noodles
- Season with soy sauce and fish sauce then mix together using a pair of rubber tongs.1 tbsp soy sauce, 1 tbsp fish sauce
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