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.
Total Time
45min
5.0
1 Rating
Author: Wok & Skillet
Servings:
8
Ingredients
•
8
oz
Vermicelli Noodles
•
3
Tbsp
Ketchup
•
2
Tbsp
Light Soy Sauce
•
1
Tbsp
Oyster Sauce
•
1
Tbsp
Rice Vinegar
•
4
tsp
Curry Powder
•
1
Tbsp
Brown Sugar
•
3
Tbsp
Cooking Oil
•
1
Carrot
, julienned
•
1
Small
Onion
, thinly sliced
•
3
cloves
Garlic
, minced
•
2
cups
Shredded
White Cabbage
•
2
Eggs
, lightly beaten
•
8
oz
Large Shrimp
•
1 1/2
cups
Bean Sprouts
•
1
dash
Ground White Pepper
•
as needed
Chopped
Scallions
•
as needed
Chopped
Fresh Cilantro
Cooking Instructions
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.
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).
3.
In a separate small bowl, mix Curry Powder (4 tsp) with Brown Sugar (1 Tbsp).
4.
Heat Oil (3 Tbsp) in a wok over medium-high heat. Add Carrot (1) and Onion (1) to the wok.
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.
6.
Add more oil to the wok if it's dry, then scramble the Eggs (2).
7.
Return the vegetables to the wok, push the eggs and vegetables to the side of the wok.
8.
Add the Large Shrimp (8 oz) to the wok and stir-fry the shrimp for about 1 minute, till fully cooked.
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.
10.
Add the Bean Sprouts (1 1/2 cups) to the noodles, stir again but don't overcook them.
11.
Top the dish with Ground White Pepper (1 dash), then transfer the noodles to a large serving bowl.
12.
Garnish with Scallions (as needed) and Fresh Cilantro (as needed).
Author's Notes
You can use coleslaw mix (carrot + cabbage) to save time.
Nutrition Per Serving
CALORIES
245
FAT
8.1 g
PROTEIN
13.0 g
CARBS
32.2 g
You're one smart cookie! 🍪
In order to enhance your experience, SideChef uses cookies. By clicking “ACCEPT” you agree to the storing of cookies on your device. You can withdraw your consent at any time by visiting our
Cookie Policy
on our website.
Accept
Reject
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.
