Pasta & Noodles Members

Singapore-Style Curry Rice Noodles

Thin rice vermicelli stir-fried with curry powder, shrimp, char siu-style pork, egg, and vegetables for a fragrant, mildly spicy noodle dish.

25 minPrep

15 minCook

40 minTotal

4 servingsServings

AdvancedDifficulty

⭐ 4.5Rating

Ingredients

8 oz thin rice vermicelli noodles
8 oz medium shrimp, peeled and deveined

Instructions

Soak the rice vermicelli in a large bowl of warm water for 10 to 12 minutes, until the strands turn white and bend easily without snapping but still feel slightly firm - they finish softening in the wok, so avoid over-soaking, which turns them mushy and prone to breaking apart during stir-frying.

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