Description
A vibrant and flavorful Singapore Noodles recipe ready in just 30 minutes, featuring a delicious blend of thin rice noodles, Chinese BBQ pork, shrimp, fresh vegetables, and an aromatic curry-spiced sauce. Perfect for a quick weeknight meal packed with bold flavors and easy to customize based on dietary needs.
Ingredients
Scale
Noodles and Proteins
- 8 ounces Thin Rice Noodles (Use gluten-free if needed)
- 3 ounces Chinese BBQ Roast Pork (Homemade or store-bought)
- 8 ounces Shrimp (Fresh preferred)
- 2 large Eggs (Beaten beforehand for even cooking)
Vegetables
- 2 leaves Napa Cabbage (or bok choy as substitute)
- ½ large Carrot (Matchstick cut)
- 1 stalk Celery (Matchstick cut; optional)
- 2 stalks Green Onions (Green parts only, scallions or chives substitute)
Seasonings and Sauces
- 1.5 tablespoons Garlic (Minced fresh)
- 1 tablespoon Shaoxing Rice Wine (Or dry sherry mixed with water)
- 1.5 tablespoons Curry Powder (Adjust to taste)
- 1 teaspoon Ground Turmeric (Optional)
- 1 tablespoon Oyster Sauce (Gluten-free if needed)
- 1.5 teaspoons Chicken Bouillon Powder (Low-sodium preferred)
- 1 teaspoon Salt (Adjust to taste)
- ½ teaspoon Granulated Sugar (Coconut sugar optional)
- 1 tablespoon Chinese Chili Oil (Optional, adjust to spice tolerance)
Cooking Oil
- 2 tablespoons Neutral Oil (For frying, e.g., vegetable or canola oil)
Instructions
- Soak Noodles: Soak the thin rice noodles in room temperature water for 10-15 minutes until soft, then drain and set aside.
- Marinate Proteins: In a bowl, combine shrimp with water, Shaoxing rice wine, salt, and cornstarch; let it marinate while preparing other ingredients.
- Cook Shrimp: Bring a pot of water to a boil and cook the marinated shrimp until pink and cooked through, about 1 minute; drain and set aside.
- Scramble Eggs: Heat a wok over medium-high heat with some oil, scramble beaten eggs until fully cooked, then remove and set aside.
- Sauté Vegetables and Pork: In the same wok, add more oil and sauté minced garlic until fragrant. Add Chinese BBQ roast pork, napa cabbage, carrot, and celery; stir-fry briefly until the vegetables are just tender.
- Combine Proteins and Veggies: Return the cooked shrimp and scrambled eggs to the wok with the vegetables. Drizzle with Shaoxing rice wine and stir-fry until fragrant.
- Add Spices and Sauces: Sprinkle in curry powder, turmeric (if using), oyster sauce, chicken bouillon powder, salt, sugar, and chili oil. Mix thoroughly to combine all flavors.
- Warm and Add Noodles: Briefly warm the soaked noodles in hot water, drain well, then add to the wok along with green onions. Stir-fry everything together until heated through and flavors meld.
- Adjust Seasoning and Serve: Taste and adjust the seasoning if needed. Drizzle additional chili oil on top before serving for extra heat if desired.
Notes
- Use gluten-free soy sauce or oyster sauce to make this recipe gluten-free.
- Adjust curry powder and chili oil according to your spice preference.
- Bok choy can be used as a substitute for napa cabbage if unavailable.
- For a vegetarian version, omit the shrimp and roast pork, and substitute with tofu and vegetable bouillon.
- Soaking the noodles properly prevents them from sticking and ensures tender texture.
- The shrimp is briefly cooked in boiling water for tenderness and to keep the stir-fry quick.
- Make sure to use a hot wok or large skillet for best stir-frying results.
