Singapore Noodles are a family favorite! This quick stir fry is loaded with shrimp, veggies, eggs and a delectable curry sauce. Perfect for weeknight meals or when you’re craving takeout at home!

When I am looking for a perfect weeknight dinner that is packed with veggies and protein, stir-fries are always at the top of my list. They come together quickly, use up all of the veggies that I have in the fridge and my family usually loves them. And these Singapore Noodles are no different.

Singapore Noodles are one of our favorites to get when we go to our favorite local Chinese restaurant. They don’t always have the same vegetables but it’s usually a blend of carrots, onions, cabbage and bell peppers. As a far as the protein goes, we usually pick shrimp although sometimes you can find them with chicken or pork. But whatever the mix-ins, our favorite part is always the curry sauce that it’s all cooked in. It’s a little spicy but not overpowering and absolutely packed with flavor.

I’m sure you’re going to love it, so let’s talk about what you’ll need to make it.

Singapore Noodles Ingredients:

DRIED VERMICELLI RICE NOODLES: These are thin noodles made with rice that you should be able to find in the Asian or International aisle of your local grocery store. You don’t need to boil these noodles, instead you need to soak them in hot or boiling water for a certain amount of time. Be sure to check the package instructions.
SHRIMP: I used large shrimp for this recipe. Either buy shrimp that has already been peeled and deveined or use my handy How to Peel and Devein Shrimp Guide.
SESAME OIL: To give the shrimp a nutty flavor.
GARLIC
SHAOXING WINE: A Chinese cooking wine. If you can’t find it, you can use dry sherry or mirin.
SOY SAUCE: Adds umami flavor and salt.
MADRAS CURRY POWDER: We like to use Madras curry powder because it’s a bit spicier. You can use your favorite curry blend or make your own curry powder.
FISH SAUCE: Fish sauce adds a complex depth of flavor. You’ll use it to marinate the shrimp as well as add to the sauce.
GINGER: Fresh ginger is going to give you the best flavor for this recipe.
WATER
CABBAGE/CARROT/ONION/BELL PEPPER: This the blend of vegetables that I used, but you don’t have to use all of them or only them. If you have some veggies in your refrigerator this would be a great recipe to toss them in. Simply make sure that you cut them all the same size so that they take the same amount of time to cook.
OIL: I used canola but you can also use peanut. This is to cook the eggs and noodles.
EGGS
SALT
GREEN ONIONS: For garnish and a subtle onion flavor.

Step by Step Photos and Instructions:

The biggest tip that I have for successfully making these Singapore Noodles is to make sure that all of your ingredients are prepped and ready to go. It comes together pretty quickly once all of the prep work is done.

STEP #1: Marinate the shrimp in a bowl and set aside while you prep the rest of the ingredients.

STEP #2: Combine all of the ingredietns for the sauce together in a small bowl. Whisk together and set aside.

STEP #3: Prepare the noodles according to package directions, drain and set aside.

STEP #4: Heat 1 teaspoon of oil in a large wok or other large skillet. Add eggs and cook until set, then break apart to “scramble” them. Transfer to plate and set aside.

STEP #5: In the same wok add the shrimp, cook 1 minute. Add in the veggies, 1 teaspoon of curry, 1/2 teaspoon salt, ginger and garlic. Cook until the vegetables are softened and shrimp is cooked through about 5 minutes. Transfer to a plate and set aside.

STEP #6: Add remaining oil and noodles to wok. Pour in the sauce and toss to coat. Return veggies, shrimp and eggs to the wok, mix well and cook until warmed through. Season to taste with salt. Garnish with green onions.

Storage and Leftovers:

Store any leftovers in an air tight container in the refrigerator use within 3 days. You can quickly stir fry in a pan with a little oil or reheat in the microwave.

Looking for more takout favorites that you can make at home? Try these:

Beef and Broccoli is an easy, flavorful dinner that is perfect for weeknights! Made with tender beef, crisp broccoli and a savory sauce.

Easy Thai Basil Pork stir-fry—savory pork, garlic, chilies, and fresh basil ready in just 20 minutes. A quick, flavorful dinner that tastes like your favorite takeout!

Egg Drop Soup is a Chinese restaurant favorite! With the savory broth and silky eggs, this comforting soup will be a hit at home too!