Singapore Style Vermicelli Noodles

Name: Singapore Style Vermicelli Noodles with Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: Singaporean
Ingredients: 2 tbsp curry oil; 2 large eggs, beaten; 1 tsp curry paste; 1/4 medium onion, sliced; 1/4 green bell pepper, sliced; 1/4 cup cooked shrimp; 1/4 cup ham, sliced; 1/4 cup char siu, sliced; salt, to taste; MSG, to taste; 8 oz vermicelli rice noodles, cooked; 1 cup bean sprouts; 1 tbsp dark soy sauce; 2 spring onions, chopped; 1 tsp light soy sauce; 1/2 tsp sesame oil; 1 tbsp Shaoxing wine

Singapore-style vermicelli noodles are a fast, high-heat wok dish featuring shrimp, char siu, and ham tossed in curry sauce. The key to success is maintaining intense heat and working quickly to achieve the fragrant, lightly charred finish.

🌍Singaporean 🏷️Singapore noodles 🏷️Vermicelli 🏷️Rice noodles 🏷️Stir-fry Shrimp

🏷️

🏷️Char siu

-0:00

mayflowermotherwellonTikTok

Total

15 min

Servings

1

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by mayflowermotherwell

-0:00

mayflowermotherwellonTikTok

Ingredients

2 tbsp curry oil
2 large eggs, beaten
1 tsp curry paste
1/4 medium onion, sliced
1/4 green bell pepper, sliced
1/4 cup cooked shrimp
1/4 cup ham, sliced
1/4 cup char siu, sliced
salt, to taste
MSG, to tasteoptional
8 oz vermicelli rice noodles, cooked
1 cup bean sprouts
1 tbsp dark soy sauce
2 spring onions, chopped
1 tsp light soy sauce
1/2 tsp sesame oil
1 tbsp Shaoxing wine

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Instructions

1
Heat a wok over high heat and add curry oil.
2
Pour in the beaten eggs and scramble until just cooked through.
3
Add the curry paste and stir-fry for a few seconds until fragrant.
4
Add sliced onions, green peppers, shrimp, ham, and char siu. Toss everything together to combine.
5
Season with salt and MSG, and continue to stir-fry.
6
Add the cooked vermicelli rice noodles to the wok.
7
Toss the noodles with the other ingredients to combine and heat through, seasoning again with salt and MSG if desired.
8
Add the bean sprouts and toss to combine.
9
Add dark soy sauce and toss until the noodles are evenly colored.
10
Add the spring onions and toss briefly.
11
Finish with a drizzle of light soy sauce, sesame oil, and a splash of Shaoxing wine.
12
Give everything a final, vigorous toss to combine all the flavors.
13
Transfer to a container and serve immediately.

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Tips & Notes

Pro tips

Pre-cook noodles until just tender, then let them cool and separate slightly—this prevents clumping when tossed at high heat
Have all ingredients measured and within arm's reach before heating the wok; the cooking happens in 3–4 minutes
Push noodles to the side of the wok after adding them to create a hot spot where they'll lightly char for depth of flavor
Taste and adjust salt and MSG after tossing; curry and proteins may contribute saltiness

Substitutions

Char siu → roasted pork or barbecued chicken (same quantity)
Curry paste → curry powder mixed with a little water to form a paste (1 tsp powder equivalent)
Shrimp → squid, scallops, or omit for vegetarian version
Ham → bacon or additional char siu (keeps the smoky umami element)

Storage & make-ahead

Best served immediately. Leftovers can be refrigerated up to 2 days and reheated briefly in a hot wok with a splash of water, though texture diminishes.

Equipment

wok or large skillet · wok spatula or wooden spoon

Common Questions

Can I make Singapore vermicelli noodles ahead of time?

This dish is best served immediately after cooking. Prepare and measure all ingredients (mise en place) before you start cooking to minimize wok time.

What's the difference between Singapore noodles and chow mein?

Singapore noodles use thin vermicelli or rice noodles with curry powder as the signature seasoning, while chow mein typically uses wheat noodles with soy-based sauce.

How hot should the wok be?

The wok should be smoking hot before adding oil. High heat is essential to cook the noodles quickly and develop the fragrant, slightly charred flavor.