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singapore curry noodles recipe feat

Singapore Curry Noodles Recipe

Originating from Singaporean and Chinese cuisine, this dish offers an explosion of taste and an opportunity to explore and appreciate the culinary art of these cultures.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Chinese
Servings 4
Equipment
  • 1 large bowl
  • 1 Wok or large skillet
  • 1 small bowl
Ingredients
  
  • 6 oz rice vermicelli noodles
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1/2 tablespoon Madras curry powder
  • 1 teaspoon sugar
  • 1 teaspoon white pepper
  • kosher salt to taste
  • 4 oz Char Siu thinly sliced
  • 4 oz medium-sized shrimp peeled and deveined
  • 4 oz firm tofu cubed
Instructions
 
  • Place the rice vermicelli noodles in a large bowl and cover them with hot tap water.
    Leave them to soak for about 5 minutes or until softened.
    Drain the noodles and set them aside.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
    Add the shrimp and Char Siu and cook until the shrimp turn pink and are cooked through, around 2-3 minutes.
    Transfer the cooked shrimp and Char Siu to a plate and set aside.
  • In the same wok or skillet, add the remaining 1 tablespoon of vegetable oil and heat it over medium heat.
    Add the firm tofu and stir-fry until slightly golden, about 2-3 minutes.
    Stir in the minced garlic and cook for another 30 seconds.
  • In a small bowl, combine ½ tablespoon of Madras curry powder and 2 tablespoons of hot water to form a paste.
    Stir in 1 teaspoon of sugar, 1 teaspoon of white pepper, and a pinch of kosher salt per your preference.
  • Add the curry sauce to the wok or skillet with the tofu and garlic.
    Stir well to coat the tofu evenly.
    Then, add the soaked and drained rice vermicelli noodles, the cooked shrimp, and Char Siu to the wok.
    Toss everything well to ensure the noodles and proteins are coated with the curry sauce.
  • If the noodles appear too dry, add more hot water to the wok to loosen them up.
    Continue cooking for another 2-3 minutes until the noodle sauce has thickened and the dish has reached your desired consistency.
    Taste and adjust the seasoning with additional salt or curry powder to taste.
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