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SideChef
Recipes
Dairy-Free
Singapore Noodles

18 INGREDIENTS • 12 STEPS • 45MINS

Singapore Noodles

Recipe

5.0

1 rating
Editor's Choice
Editor's Choice
Singapore Noodles, also called Singapore Beehoon, are stir-fried rice vermicelli loaded with vegetables, eggs, and shrimp. The Curry powder gives the noodles a yellow color and classic curry flavor. It's versatile to handle any type of vegetable or protein and can easily be made vegetarian.
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Singapore Noodles, also called Singapore Beehoon, are stir-fried rice vermicelli loaded with vegetables, eggs, and shrimp. The Curry powder gives the noodles a yellow color and classic curry flavor. It's versatile to handle any type of vegetable or protein and can easily be made vegetarian.
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

45MINS

Total Time

$1.73

Cost Per Serving

Ingredients

Servings
8
us / metric
Vermicelli Noodles
8 oz
Vermicelli Noodles
Ketchup
3 Tbsp
Ketchup
Light Soy Sauce
2 Tbsp
Light Soy Sauce
Oyster Sauce
1 Tbsp
Oyster Sauce
Rice Vinegar
1 Tbsp
Rice Vinegar
Curry Powder
1 1/2 Tbsp
Curry Powder
Brown Sugar
1 Tbsp
Brown Sugar
Cooking Oil
3 Tbsp
Cooking Oil
Carrot
1
Carrot, julienned
Onion
1
Small Onion, thinly sliced
Garlic
3 cloves
Garlic, minced
White Cabbage
2 cups
Shredded White Cabbage
Egg
2

Sponsored

Eggland's Best Classic Eggs, lightly beaten
Large Shrimp
8 oz
Large Shrimp
Bean Sprouts
1 1/2 cups
Bean Sprouts
Ground White Pepper
1 dash
Ground White Pepper
Scallion
as needed
Chopped Scallions
for garnish
Fresh Cilantro
as needed
Chopped Fresh Cilantro
for garnish

Nutrition Per Serving

VIEW ALL
Calories
245
Fat
8.1 g
Protein
13.0 g
Carbs
32.2 g
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

You can use coleslaw mix (carrot + cabbage) to save time.

Cooking Instructions

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step 1
Soak the Vermicelli Noodles (8 oz) in warm water for about 30 minutes. Then drain them, cover the bowl with plastic wrap, and set them aside.
step 1 Soak the Vermicelli Noodles (8 oz) in warm water for about 30 minutes. Then drain them, cover the bowl with plastic wrap, and set them aside.
step 2
Prepare the sauce in a small bowl by mixing together Ketchup (3 Tbsp), Light Soy Sauce (2 Tbsp), Oyster Sauce (1 Tbsp), and Rice Vinegar (1 Tbsp).
step 2 Prepare the sauce in a small bowl by mixing together Ketchup (3 Tbsp), Light Soy Sauce (2 Tbsp), Oyster Sauce (1 Tbsp), and Rice Vinegar (1 Tbsp).
step 3
In a separate small bowl, mix Curry Powder (1 1/2 Tbsp) with Brown Sugar (1 Tbsp).
step 3 In a separate small bowl, mix Curry Powder (1 1/2 Tbsp) with Brown Sugar (1 Tbsp).
step 4
Heat Oil (3 Tbsp) in a wok over medium-high heat. Add Carrot (1) and Onion (1) to the wok.
step 4 Heat Oil (3 Tbsp) in a wok over medium-high heat. Add Carrot (1) and Onion (1) to the wok.
step 5
As soon as the onions have softened, stir in Garlic (3 cloves) and White Cabbage (2 cups). Stir-fry till the cabbage is slightly soft, then remove the vegetables from the wok and set aside.
step 5 As soon as the onions have softened, stir in Garlic (3 cloves) and White Cabbage (2 cups). Stir-fry till the cabbage is slightly soft, then remove the vegetables from the wok and set aside.
step 6
Add more oil to the wok if it's dry, then scramble the Eggland's Best Classic Eggs (2).
step 6 Add more oil to the wok if it's dry, then scramble the Eggland's Best Classic Eggs (2).
step 7
Return the vegetables to the wok, push the eggs and vegetables to the side of the wok.
step 8
Add the Large Shrimp (8 oz) to the wok and stir-fry the shrimp for about 1 minute, till fully cooked.
step 8 Add the Large Shrimp (8 oz) to the wok and stir-fry the shrimp for about 1 minute, till fully cooked.
step 9
Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all ingredients, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
step 9 Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all ingredients, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
step 10
Add the Bean Sprouts (1 1/2 cups) to the noodles, stir again but don't overcook them.
step 10 Add the Bean Sprouts (1 1/2 cups) to the noodles, stir again but don't overcook them.
step 11
Top the dish with Ground White Pepper (1 dash), then transfer the noodles to a large serving bowl.
step 12
Garnish with Scallions (as needed) and Fresh Cilantro (as needed).
step 12 Garnish with Scallions (as needed) and Fresh Cilantro (as needed).

Tags

Dairy-Free
Lunch
Fish & Seafood
Dinner
Chinese
Fall
Pasta
Shellfish
Spring
Summer
Vegetables
Winter
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