Curry-yellow rice vermicelli stir-fried with cabbage, egg, pork and spring onion on a blue plate, with chopsticks and a cup of tea — Photo: Suiren2022 · CC BY-SA 4.0 · Wikimedia Commons

Chinese · Lunch · Dinner

Singapore Noodles

Name: Singapore Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 200 g (about 7 oz) dried rice vermicelli; 300 g (about 2/3 lb) raw shrimp, peeled and deveined; 3 large eggs; 1 large red bell pepper, thinly sliced; 1 medium green bell pepper, thinly sliced; 1 medium onion, thinly sliced; 1 medium carrot, cut into matchsticks; 1 cup bean sprouts; 4 spring onions, cut into 3 cm lengths; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp mild curry powder; 1/2 tsp ground turmeric; 2 tbsp reduced-sodium soy sauce; 1 tsp sugar; 1/4 cup water; 1 1/2 tbsp vegetable oil (canola); 1 tsp toasted sesame oil; 1/4 tsp ground white pepper; 1 lime, cut into wedges

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Thin rice vermicelli tossed in a fragrant curry-spiced wok with juicy shrimp, ribbons of egg and crisp peppers. It is a bright, colourful one-pan dinner that tastes like takeaway but uses far less oil.

Prep: 20 min
Cook: 15 min
Total: 35 min
Serves: 4

Medium
Dairy Free

21%

Per serving416kcal21% of a 2,000 kcal day

22gProtein

57gCarbs

12gFat

6gFiber

Calories come from: Carbs 54% · Fat 25% · Protein 21%

Jump to recipe

Track it in BerryFit and see how it fits your own daily target. Get the app ›

Ingredients

For 4 servings

200 g (about 7 oz)dried rice vermicelli
300 g (about 2/3 lb)raw shrimp, peeled and deveined
3 large150 geggs
1 large180 gred bell pepper, thinly sliced
1 medium150 ggreen bell pepper, thinly sliced
1 medium110 gonion, thinly sliced
1 medium60 gcarrot, cut into matchsticks
1 cup100 gbean sprouts
460 gspring onions, cut into 3 cm lengths
3 cloves9 ggarlic, minced
1 tbsp6 gfresh ginger, grated
2 tbsp12 gmild curry powder
1/2 tspground turmeric
2 tbsp32 greduced-sodium soy sauce
1 tspsugar
1/4 cup60 gwater
1 1/2 tbsp20 gvegetable oil (canola)
1 tsp5 gtoasted sesame oil
1/4 tspground white pepper
165 glime, cut into wedges (optional)

Steps

1
Place the rice vermicelli in a large bowl and cover with just-boiled water; soak for 3-4 minutes until soft but still springy.
2
Drain the noodles, rinse under cold water, drain well and snip a few times with scissors to shorten them.
3
In a small bowl, stir together the soy sauce, sugar and water to make the sauce.
4
Beat the eggs in a bowl.
5
Heat 1 tsp of the vegetable oil in a large non-stick wok or frying pan over medium-high heat.
6
Pour in the eggs, swirl into a thin layer and cook for about 1 minute until set, then roll up, slice into ribbons and set aside.
7
Add another 1 tsp of oil to the wok and stir-fry the shrimp for 2-3 minutes until pink and opaque all the way through (63 °C / 145 °F), then remove to a plate.
8
Add the remaining oil, then stir-fry the onion, carrot and both peppers for 3 minutes until just tender-crisp.
9
Add the garlic, ginger, curry powder and turmeric and stir for 30 seconds until fragrant.
10
Add the drained noodles and pour over the sauce, tossing with tongs for 2 minutes until the noodles are evenly yellow and hot.
11
Return the shrimp and egg ribbons to the wok with the bean sprouts and spring onions, and toss for 1 minute more.
12
Turn off the heat, drizzle with sesame oil, sprinkle with white pepper and toss once more.
13
Serve straight away with lime wedges on the side, if using.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the shrimp with cubes of pressed firm tofu, stir-fried until golden.
Use thin strips of chicken breast or pork instead of shrimp, cooking them until no longer pink inside.
For a gluten-free version, swap the soy sauce for tamari labelled gluten-free and choose a curry powder labelled gluten-free.
Use shredded green cabbage in place of the bean sprouts if they are hard to find, adding it with the peppers.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 1 to 2 days, since shrimp and rice noodles are best fresh; reheat in a pan or microwave with a splash of water until steaming hot. Do not freeze, as the noodles turn mushy.

Make ahead

Slice the vegetables, mix the sauce and peel the shrimp up to a day ahead, keeping everything covered in the fridge. Soak the noodles and cook the dish just before serving.

Nutrition values are for the recipe as written.

Track this in BerryFit

Log Singapore Noodles in one tap and see how it fits your remaining calories for today.

Or ask Coach Berry to change it

Make it veganMore proteinFewer calories

Download on theApp Store Get it onGoogle Play

Allergens and nutrition

Contains: CrustaceansEggsSoyGlutenSesame

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (365 g)	Per 100 g
Calories	416 kcal	114 kcal
Protein	21.5 g	5.9 g
Carbohydrates	56.6 g	15.5 g
of which sugars	7.4 g	2 g
Fiber	6 g	1.6 g
Fat	11.5 g	3.2 g
of which saturated	2.1 g	0.6 g
Sodium	878 mg	241 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.