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5 from 1 vote

Singapore Curry Noodles

These Singapore curry noodles are a classic noodle dish that originated in Hong Kong.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Breakfast, Main Course, Side Dish
Cuisine: asian, cantonese, Chinese, hong kong
Keyword: bbq, curry, noodles, pork, rice, singapore

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