Singapore-Style Shrimp Rice Noodles

The term “Singapore-style noodles” is quite flexible. It often refers to a combination of Chinese and Thai or Chinese and Indian cuisine in a single recipe.

Singapore-Style Shrimp Rice Noodles

Difficulty: Easy
Calories per Serving: 406.21 kcal
Servings: 3
Cooking Time: 20 minutes

Macronutrients (per serving):

Carbohydrates: 16.59 g
Protein: 9.67 g
Fat: 67.50 g

Ingredients (for 3 servings):

  • 300 g (10.58 oz) rice vermicelli (funchoza)
  • 200 g (7.05 oz) raw shrimp
  • 2 eggs
  • 150 g (5.29 oz) soybean sprouts or mung bean sprouts
  • 1 sweet green pepper
  • 1–2 tbsp red curry paste
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice wine or dry white wine
  • Vegetable oil

Cooking Instructions:

Prepare the Shrimp:

Peel and devein the shrimp, leaving the tails intact. Make a shallow cut along the back and remove the dark intestinal vein.

Singapore-Style Shrimp Rice Noodles

Beat the eggs in a small bowl, leaving the yolks whole. Thinly slice the sweet pepper.

Singapore-Style Shrimp Rice Noodles

Sauté the Aromatics:

Heat vegetable oil in a wok over medium heat. Pour in the beaten eggs and cook for 30 seconds. Push them to the side.

Singapore-Style Shrimp Rice Noodles

Add the sweet pepper and sprouts to the wok. Sauté for 1 minute.

Singapore-Style Shrimp Rice Noodles

Add the shrimp and sauté for an additional 1 minute.

Singapore-Style Shrimp Rice Noodles

Add Flavor and Noodles:

Mix the red curry paste with light and dark soy sauces, rice wine, and 2 tbsp of water.

Pour the spicy mixture into the wok and stir vigorously with the eggs and vegetables for 1 minute.

Add the soaked and drained rice vermicelli to the wok. Cook over high heat, stirring vigorously, for 3 minutes.

Singapore-Style Shrimp Rice Noodles

Serve Immediately:

Serve the Singapore-style shrimp noodles immediately.

Singapore-Style Shrimp Rice Noodles

Enjoy your flavorful shrimp rice noodles! 🍤🍜🌶️

Singapore-Style Shrimp Rice Noodles

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