Singapore Noodles
Springy curry-tossed rice vermicelli stir-fried with shrimp, char siu, and crisp vegetables.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Soak the rice vermicelli in warm water for 8 minutes until pliable, then drain thoroughly and snip into shorter strands with scissors.
- 2
Heat 1 tablespoon of oil in a wok over high heat, add the beaten eggs, and scramble for 1 minute until just set, then remove.
- 3
Add another tablespoon of oil and stir-fry the shrimp for 2 minutes until pink and opaque, then add the char siu and bell pepper and toss for 1 minute.
- 4
Push everything aside, add the last tablespoon of oil and the curry powder, and toast for 20 seconds until fragrant.
- 5
Add the drained vermicelli and soy sauce, then toss continuously for 2 to 3 minutes with tongs until the noodles are evenly stained yellow and heated through.
- 6
Fold in the bean sprouts and scrambled eggs, toss for 30 seconds to keep the sprouts crisp, and serve immediately.
Plan it in Listahan
Add Singapore Noodles to your week, check it against your household's allergens, and build the shopping list automatically.