Dinner · Chinese

Singapore Noodles with Shrimp

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 29, 2026

This is the takeout classic made right in your own skillet, and it comes together faster than delivery. Thin rice noodles get tossed with curry powder, shrimp, ham, and a rainbow of crisp vegetables for a dish that is light but genuinely satisfying. Once your prep is done, the whole thing cooks in about 10 minutes.

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Singapore Noodles with Shrimp

Why you'll love this

  • Faster and fresher than ordering takeout
  • Loaded with shrimp, ham, and crisp vegetables
  • One pan does most of the work
  • Easy to customize with whatever veg you have

EveryDayMeal recipe

Singapore Noodles with Shrimp

Prep
20m
Cook
12m
Total
32m
Serves
4
Level
Medium

Ingredients

  • 2 teaspoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons seasoned rice vinegar
  • 6 ounces vermicelli rice noodles
  • 2 large eggs
  • 3 tablespoons peanut or canola oil
  • 1 tablespoon fresh ginger, grated
  • 1 clove garlic, finely chopped
  • 2 carrots, cut into matchsticks
  • 1 jalapeno, sliced
  • 1/2 sweet onion, thinly sliced
  • 1/2 teaspoon salt
  • 4 ounces ham, cut into strips
  • 1/2 small head napa cabbage, shredded
  • 4 scallions, sliced
  • 1/2 red bell pepper, thinly sliced
  • 2 teaspoons curry powder
  • 1/2 pound shrimp, peeled and deveined
  • 2 tablespoons cilantro leaves

Equipment

  • Large skillet or wok
  • Large pot
  • Kitchen scissors
  • Tongs
  • Small mixing bowls

Instructions

  1. Stir together the sesame oil, soy sauce, and rice vinegar in a small bowl and set it aside so the sauce is ready to pour when the noodles go in.
  2. Bring a large pot of water to a boil, add the vermicelli noodles, and use tongs to push them under. Cook for 2 minutes, until tender but still a little firm, since they will finish cooking in the skillet.
  3. Drain the noodles, rinse under cold water to stop the cooking, and snip them a few times with kitchen scissors so they are easier to toss and eat.
  4. Whisk the eggs in a small bowl. Heat a large skillet or wok over medium heat and add 1 tablespoon of the peanut oil. Pour in the eggs and scramble for about 2 minutes, until they form soft curds, then scoop them onto a plate.
  5. Add another 1 tablespoon oil to the pan. When it shimmers, add the ginger, garlic, carrots, jalapeno, onion, and salt. Stir constantly for 2 minutes, until the vegetables just start to soften but still have crunch.
  6. Drizzle in the last 1 tablespoon oil, then add the ham, cabbage, scallions, red pepper, and curry powder. Stir constantly for 1 minute so the curry powder toasts and coats everything.
  7. Add the shrimp and cook, stirring, for about 3 minutes, until they turn bright pink and opaque all the way through.
  8. Return the eggs to the pan, pour in the sauce, and add half the noodles. Toss for 1 minute to coat.
  9. Add the rest of the noodles and keep tossing for 1 minute more, until everything is evenly combined and heated through.
  10. Taste and add more salt or soy sauce if needed, scatter cilantro over the top, and serve right away.

Tips from the kitchen

  • Have every ingredient chopped and lined up before you turn on the heat. Stir-fries move fast and there is no time to prep once the pan is hot.
  • Do not oversoak the noodles. Pull them at 2 minutes so they stay springy and do not turn to mush in the skillet.
  • For the best texture, use a sweet onion like Vidalia or Walla Walla so it keeps a slight crunch after cooking.

Estimated nutrition per serving: 390 cal · 24g protein · 42g carbs · 13g fat

Make it your own

  • Swap the ham for cooked chicken or leftover pork, or leave it out for a shrimp-only version.
  • Use snow peas, bean sprouts, or mushrooms in place of any of the vegetables.
  • For more heat, leave the jalapeno seeds in or add a spoonful of chili crisp at the end.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a splash of water to loosen the noodles, tossing until warmed through.

Good to know

Can I use a different noodle?
Thin rice vermicelli is traditional and cooks fastest, but you can use maifun or even thin rice sticks. Just adjust the soak time so they stay a little firm.
My noodles clumped together. What went wrong?
Rinsing with cold water and snipping them right after draining keeps them separate. If they still clump, toss them with a teaspoon of oil before adding to the pan.
Can I make this vegetarian?
Yes. Skip the shrimp and ham, add extra vegetables or tofu, and use a bit more soy sauce for savory depth.
Is this dish spicy?
It has mild warmth from the curry powder and jalapeno. Remove the jalapeno seeds for less heat or leave them in for more.

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