Singapore Noodles

Name: Singapore Noodles
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 200 g rice vermicelli; 150 g shrimp; 100 g char siu; 1 tbsp curry powder; 1 capsicum; 2 eggs; 2 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Singapore Noodles, as cooked by Cantonese-American families, is a vibrant dish that doesn’t hail from Singapore but rather from the inventive kitchens of Chinese immigrants. This home-style version captures the spirit of adaptability and sharing that characterizes many Chinese family meals. Generous use of fat and a personal touch with salt reflect the hands-on approach of the family cook, ensuring every bite is seasoned to perfection.

The dish combines the delicate texture of rice vermicelli with succulent shrimp and savory char siu, infused with the warmth of curry powder. Crisp capsicum and soft scrambled eggs add layers of flavor and texture, creating a satisfying yet light experience. It's a dish meant for the center of the table, inviting everyone to partake in its delightful medley.

Ingredients

200 grice vermicelli
150 gshrimp
100 gchar siu
1 tbspcurry powder
1capsicum
2eggs
2 tbspoil
to tastefine sea salt

Method

Start by preparing the shrimp. Rinse the 150 g of shrimp under cold water and pat them dry with paper towels. This ensures they cook evenly and don’t release excess water into the dish.
Soak the 200 g of rice vermicelli in a bowl of hot water for about 5 minutes until they are pliable but not mushy. Drain them thoroughly and set aside. This step ensures the noodles are ready to absorb the flavors later.
Slice the 100 g of char siu into thin strips and the capsicum into thin slices. Set these aside, as they will be added to the pan later for texture and flavor.
In a large wok or deep frying pan, heat 2 tbsp of oil over medium-high heat. Add the sliced capsicum and stir-fry for about 2 minutes until they start to soften and release their aroma.
Add the 1 tbsp of curry powder to the pan, stirring continuously for about 30 seconds until the spices bloom and become fragrant. This step is crucial for infusing the oil with the curry flavor.
Push the capsicum to one side of the pan and add the shrimp. Cook them for about 2 minutes, turning occasionally, until they turn pink and opaque. Remove them from the pan and set aside to prevent overcooking.
In the same pan, crack the 2 eggs and scramble them gently until just set. The eggs should be soft and slightly runny, adding a creamy texture to the dish.
Add the drained rice vermicelli and char siu to the pan, tossing everything together with the eggs and capsicum. Return the shrimp to the pan and stir to combine all ingredients evenly.
Taste the noodles and adjust with fine sea salt to your preference. Serve immediately, ensuring the dish is hot and the flavors are well integrated, perfect for sharing at the table.