Curry Singapore Noodles make a great meal on their own or an interesting addition to a meal.
I served them as part of a Chinese 'style' meal for the the Chinese Lunar New Year. I was pleasantly surprised by the pungent curry sauce. They also made an nice contrast to some of the sweeter sauces on the other dishes.
Curry is actually a rather fruity, warm flavour so it actually was nicely complemented by the hints of plum sauce left on my plate!
This is fast and flavourful and filling. Doesn't get much better than that does it?
It is a breeze if you use shrimp that is already peeled and deveined.
Wine Pairing for Curry Singapore Noodles
Gewurztraminer is my go-to wine for Chinese or Thai style meals. An off dry Riesling is also nice.
On the red side - avoid anything tannic or full-bodied. An off-dry light, fruity Rosé would work or a lightly chilled Beaujolais.
Curry Singapore Noodles
- 2 tsps garlic minced
- 1 Tbsps fresh, grated ginger
- 1 red bell pepper
- 1 large onion
- 1 lb shrimp peeled, deveined
- 4 eggs
- 7 oz rice vermicelli
- 4 Tbsps vegetable oil divided
- 2 Tbsps curry powder
- ½ teaspoon red pepper flakes
- 2 Tbsps soy sauce
- 1 tablespoon brown sugar
- ½ cup vegetable broth
- 2 green onions sliced in to thin rounds
- Bring 6-8 cups of water to a boil in a large pot. Prepare the other ingredients while the water is coming to a boil.
- Mix garlic and ginger and set aside. Slice pepper and onion into long thin slices.
- Chop shrimp in to large chunks. Whisk the eggs together in a separate bowl.
- Put the vermicelli noodles in a large heat proof bowl.
- In a non-stick skillet, large enough to hold the finished dish, start the curry sauce. Heat 2 Tbsps vegetable oil and add the curry powder and red pepper flakes. Cook over medium low heat about 4 minutes. Remove skillet from the heat and add the brown sugar and soy sauce.
- When the water is boiling add it to the vermicelli noodles in the bowl and cook according to manufacturer's instructions. (Usually about 2 ½ minutes.) Drain noodles, cut up roughly with scissors and add to the skillet with the curry sauce. Stir to evenly coat the noodles. Transfer noodles back to the, now empty, bowl.
- Add 1 Tbsps vegetable oil to the skillet and heat over medium heat. Add the ginger and garlic and cook for 1 minute. Add the bell pepper and onion and cook for 3 to 4 minutes till tender crisp. Transfer to a separate bowl.
- Heat the remaining tablespoon of vegetable oil in the skillet over medium heat. Add the shrimp and cook for 2 minutes, stirring. Move the shrimp to one side of the skillet and add the eggs to the other side, slowly, and stirring like you would scrambled eggs. Make sure the eggs are broken in to small pieces. Then mix the shrimp and eggs together and cook for 1 more minute. Transfer the shrimp and eggs to the bowl with the pepper and onion.
- Add the vegetable broth to the skillet over medium heat. Add the noodles and cook for about 2 minutes until warmed through. Add the shrimp mixture. and toss until combined and heated through. Serve with green onions on top.
- Leftovers keep well in the fridge. Reheat gently in the microwave. Add a tiny bit of water if noodles appear dry before reheating.