Singapore Style Rice Noodle

1. 1

   Soak the dried rice vermicelli according to the package instructions, usually about 10–15 minutes in warm water, until pliable but still slightly firm. Drain thoroughly and set aside. Don't over-soak, since the noodles will continue cooking in the pan.

2. 2

   Heat a little oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and gently scramble until just cooked. Break into bite-sized pieces and transfer to a plate.

3. 3

   In the same pan, add a little more oil and stir-fry the shrimp for about 2–3 minutes, until pink and opaque. Remove from the pan and set aside with the eggs.

4. 4

   Add the onion and garlic to the pan. Stir-fry for about 1–2 minutes until fragrant. Add the char siu and bell peppers, if using, and cook for another 2 minutes. Save the bean sprouts and chives for later so they stay crisp.

5. 5

   Mix the curry powder, soy sauce, sugar, white pepper, salt, water, and optional turmeric in a small bowl. Add the drained noodles to the wok and pour the seasoning mixture over them. Use tongs to lift and toss the noodles continuously for about 3–5 minutes, until evenly golden and most of the moisture has evaporated.

6. 6

   Return the shrimp and scrambled eggs to the wok. Add the bean sprouts and chives. Toss for another 1–2 minutes until everything is well mixed and heated through. Taste and adjust the salt or curry seasoning if needed.

7. 7

   Transfer the noodles to a plate and serve hot. The finished noodles should be lightly golden, fluffy, fragrant, and mostly dry rather than coated in a thick sauce.

Wine Pairing

Wine selection Sophie Schall Alsace Gentil 2025 View wine →