I’ve been tinkering until I nailed Singaporean Noodles, curry-scented vermicelli stir-fried with shrimp, ribbons of egg, strips of meat and crisp vegetables that you can make at home.

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I make what I call the easiest Singapore noodles and yeah it tastes like takeout but faster. Thin rice vermicelli noodles soak up heat and flavor, and little shrimp give it a bright pop, but the trick is tossing everything hot so the edges get smoky instead of mushy.

I always mess up timing, burn it a bit sometimes, yet somehow it comes together and makes me proud. It’s my go to when I’m avoiding fuss but craving bold food, a dish that nods to hawker stalls.

If you like Singaporean Noodles you’ll be surprised, and it’s one of my Vermicelli Noodles Recipes I brag about.

Ingredients

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Rice vermicelli noodles, mostly carbs for energy, low fat but low fiber too.
Curry powder, fragrant spice mix adds warmth and color, some antioxidants.
Shrimp, lean protein, low calories, adds seafood sweetness and quick cook time.
Char siu pork, savory and slightly sweet, gives fat and umami punch.
Bean sprouts, crunchy low calorie veggie, give fresh texture and some vitamin C.
Green onions, mild bite and bright onion flavor, adds freshness and color.
Soy and oyster sauces, salty savory base, add depth and umami, use sparingly.
Sesame oil, intense aroma, tiny amount lifts flavor, not for high heat.

Ingredient Quantities

8 ounces (225 g) rice vermicelli noodles

1 to 1 1/2 tablespoons curry powder

2 tablespoons vegetable oil or peanut oil

8 ounces (225 g) shrimp, peeled and deveined

6 ounces (170 g) char siu or cooked roast pork

2 large eggs

1 cup bean sprouts

3 green onions scallions

1 small red bell pepper

1 small carrot

1 small yellow onion

2 garlic cloves

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 teaspoon dark soy sauce optional

1 teaspoon sesame oil

1 teaspoon sugar

Salt and white pepper to taste

Lime wedges for serving optional

How to Make this

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1. Soak the 8 ounces rice vermicelli in very hot tap water for 3 to 5 minutes until pliable but not mushy, drain well and toss with the 1 teaspoon sesame oil so the strands dont stick together.

2. Prep everything: peel and devein the 8 ounces shrimp, cut 6 ounces char siu or roast pork into thin strips, beat 2 large eggs and mince 2 garlic cloves. Slice 1 small yellow onion, 1 small red bell pepper into thin strips, julienne 1 small carrot, slice 3 scallions keeping whites and greens separate, rinse 1 cup bean sprouts.

3. Make egg ribbons: heat 1 tablespoon oil in the wok or a large frying pan, pour in beaten eggs, cook into a thin omelette, slide out onto a board, roll and slice into strips. Set aside.

4. Heat the wok over high heat until smoking hot, add 2 tablespoons vegetable or peanut oil, then sprinkle in 1 to 1 1/2 tablespoons curry powder and stir for 10 to 15 seconds to bloom the spice in the oil. Be careful not to burn it.

5. Add the shrimp and stir fry until just pink, 1 to 2 minutes, remove and set aside. Add pork and toss for 30 seconds just to warm, remove and set aside with the shrimp.

6. Add another splash of oil if needed, toss in the onion, garlic and the white parts of the scallions, stir fry 1 minute, then add carrot and red bell pepper and stir 1 to 2 minutes more until slightly softened but still crisp.

7. Return shrimp and pork to the wok, add the drained noodles and the egg strips. Pour in 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce if using for color, and 1 teaspoon sugar. Season with salt and white pepper to taste.

8. Toss everything quickly on high heat so the noodles pick up the sauce and curry evenly, use tongs or two spatulas to lift and turn rather than mashing the noodles. If it seems dry add a teaspoon of water or a splash of oil.

9. Stir in the bean sprouts and the green parts of the scallions for the last 30 seconds, drizzle the remaining 1 teaspoon sesame oil, taste and adjust seasoning. Serve hot with lime wedges if you like a bright tang.

Equipment Needed

1. Large wok or big frying pan
2. Cutting board and a sharp chef’s knife
3. Large mixing bowl for soaking the noodles, plus a colander or fine mesh strainer to drain
4. Spatula and tongs or two metal spatulas for flipping and tossing the noodles, dont mash them
5. Small bowl and a fork or small whisk for beating the eggs
6. Measuring spoons and measuring cups
7. Plate or extra cutting board to slide the omelette onto and a knife to slice into ribbons
8. Vegetable peeler (or julienne peeler) and a garlic press or small knife for mincing

FAQ

How do I prep the rice vermicelli so it wont go mushy?

Soak noodles in warm water for 5 to 8 minutes until pliable, or pour boiling water over them for 2 to 3 minutes. Rinse in cold water, drain well and toss with a little oil so they dont stick. Dont over-soak or they'll fall apart when stir-frying.

The recipe calls for 1 to 1 1/2 tbsp curry powder which seems like a lot, how spicy will it be?

Start with 1 tablespoon, taste and add up to 1 1/2 if you want bolder color and flavor. Tip: bloom the curry powder in the hot oil for 20 to 30 seconds before adding other ingredients, it wakes up the spices and makes it taste way better.

Can I make this vegetarian or swap the proteins?

Yep. Replace shrimp and pork with firm tofu (pan-fried) or extra veggies like mushrooms and snow peas. Use vegetarian oyster sauce or a mushroom soy sauce and keep the rest same. It's still tasty, promise.

My noodles always clump when stir-frying, what am I doing wrong?

Common issue. Make sure noodles are well drained and separated before cooking, stir-fry on high heat in a roomy pan or wok, and work fast. Cook in batches if your pan is small and toss with a little oil or sesame oil so they slide around easier.

Is this gluten free?

The rice noodles are gluten free but many soy and oyster sauces have gluten. Use tamari or a gluten free soy sauce and a gluten free oyster sauce or mushroom sauce to keep it GF. Always check labels.

How do I store and reheat leftovers so they dont dry out?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or a little oil, toss till heated through. You can microwave but add a damp paper towel to stop them drying out. Freezing is not great, textures change.

The Easiest Singapore Noodles (Authentic Singapore Mei Fun) Recipe Substitutions and Variations

Rice vermicelli noodles: swap for thin rice sticks or glass noodles (mung bean vermicelli) if you want a chewier bite, or in a pinch use thin spaghetti but cook it a bit firmer so it holds up.
Curry powder: use 1 tablespoon Thai yellow curry paste thinned with a little oil and water, or mix 1 tsp turmeric + 1 tsp ground coriander + 1/4 tsp ground cumin + a pinch of cayenne for a quick stand in.
Shrimp: replace with thinly sliced chicken breast or thigh, firm tofu (pan fried first), or thin slices of pork shoulder for similar cooking time and texture.
Char siu / cooked roast pork: use leftover roast chicken, diced ham, or sliced Chinese sausage (lap cheong) for a sweeter, richer flavor.

Pro Tips

– Soak the rice noodles just until they give a little when bitten. They should still be a bit firm since they’ll finish cooking in the wok. Drain very well and toss with a little oil so they don’t clump.

– Bloom the curry in hot oil for only a few seconds so the flavors open up but the spice does not scorch. If the powder starts to smell bitter, lower the heat and add a tiny splash of oil or a spoonful of water to cool things down.

– Keep heat very high and move fast. Use tongs or two spatulas to lift and turn the noodles so they stay intact instead of getting mashed. Cook shrimp only until just opaque, then pull them out and return them at the end so they stay tender.

– Taste as you go for salt. Soy sauce and oyster sauce are already salty, so add sparingly and use sugar, lime juice or a little sesame oil at the end to round the flavors instead of more soy.

– Make the egg thin and slightly underdone before slicing into ribbons so it finishes in the wok without drying out. Cut all vegetables uniformly thin and add the bean sprouts and scallion greens at the very last second to keep them crisp.

The Easiest Singapore Noodles (Authentic Singapore Mei Fun) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’ve been tinkering until I nailed Singaporean Noodles, curry-scented vermicelli stir-fried with shrimp, ribbons of egg, strips of meat and crisp vegetables that you can make at home.

Servings

servings

Calories

496

kcal

Equipment: 1. Large wok or big frying pan
2. Cutting board and a sharp chef’s knife
3. Large mixing bowl for soaking the noodles, plus a colander or fine mesh strainer to drain
4. Spatula and tongs or two metal spatulas for flipping and tossing the noodles, dont mash them
5. Small bowl and a fork or small whisk for beating the eggs
6. Measuring spoons and measuring cups
7. Plate or extra cutting board to slide the omelette onto and a knife to slice into ribbons
8. Vegetable peeler (or julienne peeler) and a garlic press or small knife for mincing

Ingredients

8 ounces (225 g) rice vermicelli noodles
1 to 1 1/2 tablespoons curry powder
2 tablespoons vegetable oil or peanut oil
8 ounces (225 g) shrimp, peeled and deveined
6 ounces (170 g) char siu or cooked roast pork
2 large eggs
1 cup bean sprouts
3 green onions scallions
1 small red bell pepper
1 small carrot
1 small yellow onion
2 garlic cloves
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce optional
1 teaspoon sesame oil
1 teaspoon sugar
Salt and white pepper to taste
Lime wedges for serving optional

Directions

Soak the 8 ounces rice vermicelli in very hot tap water for 3 to 5 minutes until pliable but not mushy, drain well and toss with the 1 teaspoon sesame oil so the strands dont stick together.
Prep everything: peel and devein the 8 ounces shrimp, cut 6 ounces char siu or roast pork into thin strips, beat 2 large eggs and mince 2 garlic cloves. Slice 1 small yellow onion, 1 small red bell pepper into thin strips, julienne 1 small carrot, slice 3 scallions keeping whites and greens separate, rinse 1 cup bean sprouts.
Make egg ribbons: heat 1 tablespoon oil in the wok or a large frying pan, pour in beaten eggs, cook into a thin omelette, slide out onto a board, roll and slice into strips. Set aside.
Heat the wok over high heat until smoking hot, add 2 tablespoons vegetable or peanut oil, then sprinkle in 1 to 1 1/2 tablespoons curry powder and stir for 10 to 15 seconds to bloom the spice in the oil. Be careful not to burn it.
Add the shrimp and stir fry until just pink, 1 to 2 minutes, remove and set aside. Add pork and toss for 30 seconds just to warm, remove and set aside with the shrimp.
Add another splash of oil if needed, toss in the onion, garlic and the white parts of the scallions, stir fry 1 minute, then add carrot and red bell pepper and stir 1 to 2 minutes more until slightly softened but still crisp.
Return shrimp and pork to the wok, add the drained noodles and the egg strips. Pour in 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce if using for color, and 1 teaspoon sugar. Season with salt and white pepper to taste.
Toss everything quickly on high heat so the noodles pick up the sauce and curry evenly, use tongs or two spatulas to lift and turn rather than mashing the noodles. If it seems dry add a teaspoon of water or a splash of oil.
Stir in the bean sprouts and the green parts of the scallions for the last 30 seconds, drizzle the remaining 1 teaspoon sesame oil, taste and adjust seasoning. Serve hot with lime wedges if you like a bright tang.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.