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Singapore Curry Noodles
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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
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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4
ounces rice vermicelli (see headnote)
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Boiling water, for soaking the noodles
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2
tablespoons Shaoxing wine or dry sherry
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1
tablespoon soy sauce
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1
tablespoon curry powder
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½
teaspoon packed brown sugar
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Kosher salt and ground black or white pepper
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2
large eggs
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3
tablespoons grapeseed or other neutral oil, divided
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8
ounces large shrimp (26/30 per pound), peeled, deveined (tails removed) and halved lengthwise
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3
medium garlic cloves, minced
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1
medium carrot, peeled and cut into matchsticks
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4
ounces sugar snap peas, trimmed, strings removed (if present) and halved on the diagonal
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01Place the noodles in a medium heatproof bowl and add enough boiling water to cover. Let stand until fully tender, about 3 minutes. Drain in a colander, rinse under cold running water until completely cooled, then drain again. Using kitchen shears, snip the noodles in several places to cut them into shorter lengths.
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02Meanwhile, in a small bowl, whisk together the Shaoxing wine, soy sauce, curry powder, sugar, ½ teaspoon pepper and 3 tablespoons water. In another small bowl, whisk the eggs.
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03In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the eggs and immediately swirl the pan to spread them into a thin layer. Cook, swirling the pan and spreading the eggs with a spatula as needed, until just set but still shiny, about 30 seconds. Transfer to a cutting board; reserve the skillet. Chop the eggs into small pieces; set aside.
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04Season the shrimp with salt and pepper. In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the shrimp in an even layer and cook without stirring until lightly browned on the bottom, 1½ to 2 minutes. Transfer to a plate; set aside.
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05Return the skillet to medium-high and add the remaining 1 tablespoon oil and the garlic. Cook, stirring, until fragrant and lightly browned, about 1 minute. Add the carrots, snap peas and ¼ teaspoon salt; cook, stirring often, until the vegetables are tender-crisp, 2 to 4 minutes. Add the Shaoxing mixture followed by the noodles, tossing until the noodles are uniformly colored, about 1 minute. Return the shrimp and eggs to the skillet; cook, tossing, until the shrimp are opaque throughout and the mixture is dry, 2 to 3 minutes. Off heat, taste and season with salt and pepper.