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Singapore-Style Noodles

Singapore-Style Noodles

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  • Author: The Cooking Jar
  • Yield: 2 1x


  • 8 oz. rice vermicelli
  • 1 cup shrimp, peeled and deveined
  • 1/2 cup dried, sliced shiitake mushrooms
  • 1/4 yellow onion, sliced thinly
  • 1 cup bean sprouts (optional)
  • 2 eggs, beaten
  • 2 green onions, sliced diagonally into 2” pieces
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/4 teaspoon turmeric powder


  • 2 tablespoons meat curry powder
  • 1/4 cup chicken broth/1/4 chicken bouillon cube
  • 2 tablespoons oyster sauce
  • 1 tablespoon thin soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon chili paste/sriracha sauce
  • 2 teaspoons sesame oil


  1. Marinate shrimp in turmeric powder for 10 minutes
  2. Soak rice vermicelli in warm water for 10 minutes
  3. Soak dried shiitake mushrooms in warm water for 10 minutes
  4. Over medium high heat, pour the eggs into a non-stick pan to make an omelette. Cook until the bottom is firm, about 3 minutes
  5. Flip the omelette and cook the other side. Remove, drain on paper towels and cut into thin strips
  6. Over medium high heat, pan-fry the shrimp until it is cooked. Remove and set aside
  7. In a wok over medium high heat, saute ginger and garlic until fragrant
  8. Add in curry powder, chicken broth or bouillon cube, soy sauce, oyster sauce, sugar and chili paste and mix well
  9. Add in mushrooms, onions and shrimp and toss to combine
  10. Add in rice vermicelli and mix well, coating the noodles with the sauces
  11. Reduce heat to medium and toss in green onions, omelette strips and bean sprouts. Stir-fry for a minute before removing from heat
  12. Pour in sesame oil and stir to mix
  13. Dish and serve hot


The noodles are best eaten with the condiment of pickled jalapenos mixed with thin soy sauce