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Milk Street Recipe

Singapore Curry Noodles

30 minutes

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Singapore Curry Noodles

This dish did not originate in Singapore, so how it came to be named is something of a mystery. But the thin, fragrant, sunny-colored noodles tangled with egg, tender-crisp vegetables, shrimp and char siu (Cantonese roasted pork) have become a popular menu item in many Chinese-American restaurants. Our simplified version has no pork; the eggs and shrimp provide plenty of substance. The correct noodle to use here is thin, wiry rice vermicelli or rice sticks, sometimes labeled maifun.

4

Servings

Tip

Don’t overcook the eggs. Add them to the skillet when the oil is smoking hot, immediately swirl the pan to distribute them and cook them just until set before transferring to a cutting board.

30 minutes

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