Singapore Noodles with Shrimp Recipe (Ready in 150 Min)

Vermicelli rice noodles, carrots and jalapeno come together in this Chinese seafood — 150 minutes, 23 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 23 steps.

You'll mainly reach for oven and frying pan / skillet. At involved difficulty across 23 steps, it's worth setting aside proper time for.

How to make it

For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
Make the sauce:
In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
Cook the rice noodles:
Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged.
Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
Scramble the eggs:
In a small bowl whisk together the eggs.
Heat the skillet or Dutch oven over medium heat.
Add 1 tablespoon of the peanut or canola oil.
Add the eggs and scramble them for 2 minutes, or until they form large, soft curds.
Transfer them from the pan to a plate or bowl.
Cook the vegetables:
Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
Add the remaining ingredients:
Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
Add the noodles in batches:
Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
Serve:
Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

You'll use: Oven · Frying pan / skillet · Saucepan · Pan · Whisk

Tips & common questions

How long does Singapore Noodles with Shrimp take to make?

About 150 minutes from start to finish — an estimate based on the 23 steps and 18 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of soy sauce?

Try tamari (gluten-free). See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.