Singapore noodles are one of my favorite style of noodles. They can be a little peppery, and vary a lot in spice level. This dish allows for any protein, a ton of veggies flavored with its signature curry spice all on a bed of rice noodles. Skip the meat altogether to create a vegetarian version of this dish. The curry powder adds warmth, the perfect base to amp up those noodles with as much spice as you please! These dry style curried noodles are super simple to make, and come together in a few minutes. This is one delicious meal you won’t want to miss. Let’s eat.
Here is the recipe:
Prep Time: 15 minutes
Cook Time: 20 minutes
- 6 oz. of tail-on extra large shrimp, frozen then thawed and patted dry (about 15 shrimp)
- 1 package of rice noodles (6 oz.), cooked and drained as per packaging
- ½ medium size yellow onion, thinly sliced
- 1 cup of broccoli florets
- 2 Tbsp of soy sauce
- 2 Tbsp of oyster sauce
- 2 Tbsp of rice wine (or sherry)
- 2 Tbsp of curry powder (Madras Curry Powder is spicier; if you have it, use it and omit the red pepper flakes)
- ½ Tbsp of crushed red pepper flakes
- 1 tsp of brown sugar
- 1 tsp black ground pepper
- 2 Tbsp of sesame oil
- 2 eggs, beaten and scrambled separately
- 3 cloves of garlic, minced
- 1 Tbsp of fresh or ground ginger
- Fresh basil, julienned for garnish
- In a large sauté pan over medium heat add the sesame oil, onion, garlic, ginger, brown sugar, black ground pepper, curry powder, rice wine, soy sauce, oyster sauce. Stir to mix all the ingredients together. Cook this sauce for approximately 5 minutes.
- Now add the shrimp to the sauce, then add the broccoli. Mix it all together and let it cook for 10 minutes. The shrimp will look pink and firm once its done.
- Toss in the rice noodles, scrambled eggs, and red pepper flakes. Fold together gently.
- Garnish of fresh basil and serve. Enjoy!