Singapore Noodles with Shrimp Recipe

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Olivia Published: March 29, 2021 Modified: May 31, 2021
Singapore Noodles with Shrimp Recipe

How To Make Singapore Noodles with Shrimp

Taste the flavors of Singapore with this noodle recipe. Made of rice noodles, fresh vegetables, and flavorful shrimp, ham, and eggs.

Preparation: 30 minutes
Cooking: 10 minutes
Total: 40 minutes



  • 2tspsesame oil
  • 2tbspsoy sauce,or more to taste
  • 2tbspseasoned rice vinegar
  • 6ozAsian rice sticks,or rice vermicelli noodles
  • 2large eggs
  • 3tbsppeanut,or canola oil
  • 2tbspginger,minced
  • 1garlic clove,finely chopped
  • 2carrots,shredded
  • 1jalapeno pepper,cored and thinly sliced
  • ½sweet onion,thinly sliced
  • ½tspsalt,or more to taste
  • 4ozbaked ham,flavorful, cut into thin 2-inch strips
  • ½Napa cabbage,thinly sliced
  • 4scallions,green and white parts cut into 1-inch lengths
  • ½red bell pepper,cored, seeded, and cut into 2-inch thin strips
  • 2tspcurry powder
  • ½lbshrimp,peeled and deveined
  • 2tbspcilantro leaves,for garnish


  1. In a bowl, combine the sesame oil, soy sauce, and rice vinegar.

  2. Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes or until they are tender but still have some bite.

  3. Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.

  4. In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil.

  5. Add the eggs and scramble them for 2 minutes or until they form large, soft curds. Transfer them from the pan to a plate or bowl.

  6. Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.

  7. Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.

  8. Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.

  9. Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.

  10. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.

  11. Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.


  • Calories: 384.78kcal
  • Fat: 11.66g
  • Saturated Fat: 2.63g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.00g
  • Polyunsaturated Fat: 3.06g
  • Carbohydrates: 47.11g
  • Fiber: 4.36g
  • Sugar: 5.28g
  • Protein: 21.86g
  • Cholesterol: 180.60mg
  • Sodium: 1228.75mg
  • Calcium: 108.39mg
  • Potassium: 543.65mg
  • Iron: 2.33mg
  • Vitamin A: 363.63µg
  • Vitamin C: 32.20mg
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