If you’re craving a vibrant, flavorful dish that’s both comforting and a bit exotic, let me introduce you to my favorite take on a classic: the Singapore Rice Noodles with Shrimp and Curry Recipe. I absolutely love how this recipe layers fragrant curry powder, tender shrimp, and crisp veggies with silky rice noodles—every bite is a little celebration. Stick around because I’m excited to share all my tips to help you nail it effortlessly in your kitchen!

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Why You’ll Love This Recipe

Vibrant Flavor Profile: The curry powder combined with fish sauce and Shaoxing wine creates a beautifully balanced umami-rich taste.
Quick and Simple to Make: You can whip this up in under 30 minutes—perfect for busy weeknights or last-minute guests.
Versatile and Customizable: Packed with shrimp, roast pork, and crunchy veggies, but easy to swap ingredients to suit your preferences.
Crowd-Pleaser: My family goes crazy for this one every time I make it, and I bet yours will too!

A white bowl filled with thin yellow noodles mixed with bright orange carrot strips, light green beans, red bell pepper slices, and small pieces of scrambled egg, all stirred together with thin strips of ham that have a light pink color. A fork lifts a bundle of noodles from the bowl, showing the textured and slightly oily surface of the noodles. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Singapore Rice Noodles with Shrimp and Curry, Asian noodle stir-fry, shrimp curry rice noodles, quick Singaporean noodle dish, flavorful shrimp rice noodles

Ingredients You’ll Need

This recipe relies on ingredients that bring together that signature curry aroma and vibrant texture contrast. When shopping, look for authentic Asian pantry staples like kong moon rice noodles and fish sauce, as they really make a difference.

Flat lay of fresh shelled and deveined shrimp, two whole brown eggs with clean shells, a small bundle of dried rice stick noodles, thin strips of Chinese roast pork, a small pile of thinly sliced red bell pepper julienne, snow peas sliced thinly on the bias, a small heap of julienned carrot, a quarter of a medium onion very thinly sliced, two medium cloves of garlic minced, two scallions sliced very thinly on the bias, a small white ceramic bowl of golden curry powder, a small white ceramic bowl of Asian fish sauce, a small white ceramic bowl of soy sauce, a small white ceramic bowl of Shaoxing wine, a small white ceramic bowl of toasted sesame oil, a small white ceramic bowl of canola oil, and a small white ceramic bowl with a pinch of white pepper and a pinch of sugar placed neatly on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Singapore Rice Noodles with Shrimp and Curry, Asian noodle stir-fry, shrimp curry rice noodles, quick Singaporean noodle dish, flavorful shrimp rice noodles

Shrimp: Fresh or thawed, deveined shrimp work best for that tender seafood bite.
Canola or Vegetable Oil: Neutral oils with high smoke points are perfect for stir-frying.
Asian Fish Sauce: Adds umami depth; don’t skip it even if you’re hesitant—it mellows with cooking.
Dried Rice Stick Noodles: Look for the “kong moon” style noodles for authentic texture and flavor.
Garlic: Fresh minced garlic gives aromatic punch.
Curry Powder: I prefer Madras curry powder for a balanced heat and fragrance, but any good-quality curry powder works.
Soy Sauce: Balances saltiness and adds color.
Shaoxing Wine: A Chinese cooking wine that lifts the flavors beautifully.
Ground White Pepper: Gives subtle heat without overpowering.
Sugar: Balances the savory and spicy elements.
Eggs: Lightly beaten with kosher salt to add texture and protein.
Chinese Roast Pork (Char Siu) or Ham: Adds smoky-sweet umami and color contrast.
Onion: Thinly sliced to maintain a slight crunch.
Red Bell Pepper: Julienned for sweetness and vibrant color.
Snow Peas: Thin slices give a fresh snap.
Carrot: Julienned for sweetness and crunch.
Kosher Salt: For seasoning along the way.
Scallions: Thinly sliced to garnish with mild onion flavor.
Toasted Sesame Oil: Adds a nutty finish to the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Singapore Rice Noodles with Shrimp and Curry Recipe can be personalized so easily. Whether you want to make it vegetarian, more spicy, or pack in extra protein, feel free to experiment and make it your own kitchen favorite.

Protein Swap: When I’m out of shrimp, I’ve had great success using chicken or tofu instead—it absorbs the curry and sauce wonderfully.
Spice Level: For a little heat, add some freshly minced chili or a dash of chili oil—my family enjoys the mild kick!
Vegetarian Version: Skip shrimp and roast pork, load up on mushrooms and extra crunchy veggies like bean sprouts and snap peas.
Gluten-Free Option: Just make sure your soy sauce is tamari or labeled gluten-free, and this dish stays safe for sensitive diets.

How to Make Singapore Rice Noodles with Shrimp and Curry Recipe

Step 1: Marinate Shrimp for Maximum Flavor

Start by patting your shrimp dry—this really helps them sear instead of steam. Toss them in a little canola oil and fish sauce, then pop them in the fridge while you prep everything else. I discovered this trick because the shrimp cooks quickly, and pre-seasoning helps infuse flavor right from the start.

Step 2: Prepare Your Rice Noodles Just Right

Pour boiling water over your dried rice noodles to soften them until they’re pliable—usually about 5 minutes. Drain them and spread the noodles on a wire rack to cool, then use scissors to cut them in half. This makes them easier to stir-fry and eat. I used to leave them whole and found they can be a little unwieldy, so trust me on this.

Step 3: Mix the Flavor-Packed Curry Sauce

Combine minced garlic, curry powder, soy sauce, Shaoxing wine, white pepper, sugar, and fish sauce into a thick sauce, thinning it slightly with water. This sauce is where the magic happens, balancing curry heat with savory and slightly sweet layers. I always make this early so the flavors meld nicely.

Step 4: Cook the Eggs Just Right

Heat a teaspoon of oil until almost smoking, then pour in your beaten eggs. Let them sit briefly to set before gently breaking the curds apart. Remove and set aside. This step adds a velvety, tender texture that plays beautifully with the noodles and veggies.

Step 5: Stir-Fry Shrimp, Pork & Veggies

Wipe the wok clean, then crank up the heat with more oil. Quickly stir-fry shrimp for just 30 seconds—overcooking makes them rubbery, a mistake I made more times than I’d like to admit! Toss in your roast pork, onion, bell pepper, snow peas, and carrots with curry powder and salt, cooking until everything gets evenly coated. The high heat and fast stir-frying preserve the crispness of the veggies and intensify flavors.

Step 6: Combine Everything in the Wok

After wiping your wok, add oil once more and toss in the rice noodles, followed by the curry sauce. Keep the noodles moving to prevent clumping and ensure every strand is infused with flavor—this is a crucial step! Finally, add back the cooked eggs, shrimp, pork, and veggies, stir-frying to combine before finishing it off with sliced scallions and a drizzle of toasted sesame oil. Serve immediately for best enjoyment.

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Pro Tips for Making Singapore Rice Noodles with Shrimp and Curry Recipe

Pre-Soak Noodles Properly: Avoid over-soaking to prevent mushy noodles; just soften until pliable so they’ll finish cooking perfectly in the wok.
High Heat is Your Friend: Stir-frying over high heat locks in flavor and keeps veggies crisp—don’t be shy to crank it up!
Add Sauce Gradually: To avoid clumps, stir in the curry sauce one or two teaspoons of water at a time, letting it coat the noodles evenly.
Don’t Overcook Shrimp: They cook fast; keep stir-frying quick and focused to maintain juicy, tender bites.

How to Serve Singapore Rice Noodles with Shrimp and Curry Recipe

Singapore Rice Noodles with Shrimp and Curry Recipe - Serving

Garnishes

I like to finish this dish with a generous sprinkle of thinly sliced scallions and a little drizzle of toasted sesame oil, which adds a nutty aroma and contrasts nicely with the curry’s warmth. Sometimes, I add a wedge of lime on the side to brighten everything up—totally optional but highly recommended!

Side Dishes

Pair this with simple sides like steamed bok choy or a crunchy Asian slaw to balance the curry’s richness. If you’re looking for something heartier, an egg drop soup or hot and sour soup complements these rice noodles beautifully.

Creative Ways to Present

For special occasions, I like serving the noodles in shallow bowls topped with edible flowers and extra scallions for a pop of color. Another fun idea is to serve the noodles in warm lettuce cups for a handheld treat that’s both elegant and casual.

Make Ahead and Storage

Storing Leftovers

Leftover Singapore Rice Noodles with Shrimp and Curry Recipe keep well in an airtight container in the fridge for up to 2 days. I always let it cool completely before sealing to preserve texture and freshness.

Freezing

I don’t typically freeze this dish because the noodles can get a little mushy when thawed, and some veggies lose their snap. However, if you must, freeze in a single layer on a baking tray first, then transfer to a container to minimize clumping.

Reheating

For the best texture when reheating leftovers, I gently warm the noodles in a nonstick skillet over medium heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving if possible to keep noodles from turning gummy.

FAQs

What type of noodles should I use for Singapore Rice Noodles with Shrimp and Curry Recipe?

For authenticity, use dried rice stick noodles labeled “kong moon” or similar. These have the right texture and thickness to soak up the curry flavors without becoming mushy. Brands like Double Swallow are favorites, but any good-quality kong moon-style rice noodles will do.
Can I make this recipe vegetarian?

Absolutely! Simply omit the shrimp and roast pork, and add extra vegetables like tofu, mushrooms, or more snow peas. Just make sure to use vegetarian fish sauce alternatives or skip it entirely and adjust seasoning accordingly.
How spicy is this Singapore Rice Noodles with Shrimp and Curry Recipe?

This version is mildly spicy due to the curry powder, but it’s easy to adjust by adding chili oil or fresh chilies if you prefer more heat. The balanced curry flavor often appeals to most palates without overwhelming spice.
Can I prepare parts of this recipe ahead of time?

Yes! You can marinate the shrimp and cut all your vegetables in advance. The noodles can be soaked right before cooking to keep them from sticking. This is a great way to speed up the final stir-fry step when you’re ready to eat.

Final Thoughts

This Singapore Rice Noodles with Shrimp and Curry Recipe holds a special place in my heart because it manages to feel both comforting and exciting every time I make it. It’s one of those dishes that sparks joy around the dinner table and makes weeknights feel a bit more festive. Trust me, once you try it, you’ll want to share it with everyone you know—so go ahead, gather your ingredients and make this delightful dish your new go-to!