Singapore noodles, a Hong Kong favorite, can sometimes be so heavily seasoned with curry powder that they can feel unpleasantly dusty and gritty. We start by blooming the curry powder in oil, which smooths out the texture and intensifies the flavor. Though the noodles are the main feature in the traditional dish, we tweak the ratios of starch, vegetables, and protein for a balanced, one-dish meal. Cutting the noodles to slightly shorter lengths, though unconventional, makes the components easier to incorporate and the dish easier to eat.
Notes
- For spicier Singapore noodles, add the optional cayenne.
- Look for dried rice vermicelli in the Asian section of your supermarket.
- A rasp-style grater makes quick work of turning the garlic into a paste.
Ingredients
- 1 ½ tablespoons vegetable oil - plus 2 teaspoons
- 1 tablespoon curry powder
- pinch cayenne pepper - optional
- 3 ounces dried rice vermicelli
- 1 tablespoon soy sauce
- ½ teaspoon sugar
- 6 ounces large shrimp - 26 to 30 per pound, peeled, deveined, tails removed, and cut into 1/2-inch pieces
- 2 large eggs - lightly beaten
- salt
- 1 large garlic clove - minced to paste
- ½ teaspoon grated fresh ginger
- ½ red bell pepper - cut into 2-inch-long matchsticks
- 1 large shallot - sliced thin
- ⅓ cup chicken broth
- 2 ounces bean sprouts - (1 cup)
- 2 scallions - cut into 1/2-inch-pieces
- 1 teaspoon lime juice - plus lime wedges for serving
Instructions
Bloom the curry powder:
- Heat 1 1/2 tablespoons of oil, along with the curry powder, and cayenne, if using, in 10-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes.
- Remove the skillet from the heat and set aside.
Prepare the noodles:
- Bring 1 1/2 quarts of water to a boil.
- Place the noodles in medium bowl.
- Pour the boiling water over the noodles and stir briefly.
- Soak the noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking.
- Drain the noodles briefly.
- Transfer the noodles to a cutting board.
- Using a chef’s knife, cut the pile of noodles roughly into thirds.
- Return the noodles to the bowl, add the curry mixture, soy sauce, and sugar.
- Using tongs, toss until well combined. Set aside.
Cook the shrimp:
- Wipe out the skillet with paper towels.
- Heat 1 teaspoon of oil in the skillet over medium-high heat until shimmering.
- Add the shrimp in an even layer and cook without moving them until the bottoms are browned, about 90 seconds.
- Stir and continue to cook until just cooked through, about 90 seconds longer.
Cook the eggs:
- Push the shrimp to one side of the skillet.
- Add 1/2 teaspoon of oil to the cleared side of the skillet.
- Add the eggs to the clearing and sprinkle with a pinch of salt.
- Using a rubber spatula, stir the eggs gently until set but still wet, about 30 seconds.
- Stir the eggs into the shrimp and continue to cook, breaking up any large pieces of egg, until the eggs are fully cooked, about 30 seconds longer.
- Transfer the shrimp-egg mixture to large bowl.
Cook the aromatics and vegetables:
- Reduce the heat to medium.
- Heat the remaining 1/2 teaspoon of oil in the now-empty skillet until shimmering.
- Add the garlic and ginger and cook, stirring constantly, until fragrant, about 10 seconds.
- Add the bell pepper and shallots.
- Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes.
- Transfer to the bowl with the shrimp.
Finish and serve:
- Return the skillet to medium-high heat, add the broth to the skillet, and bring to a simmer.
- Add the noodles and cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.
- Add the noodles to the bowl with the shrimp and vegetable mixture and toss to combine.
- Add the bean sprouts, scallions, and lime juice and toss to combine.
- Transfer to warmed platter and serve immediately, passing lime wedges separately.