Description
This Singapore Curry Noodles recipe is a fragrant and flavorful dish made with rice vermicelli, coconut milk, and aromatic spices. Packed with shrimp (or tofu/chicken), fresh vegetables, and a rich curry sauce, this comforting one-pan meal is easy to make and bursting with bold Asian flavors. Perfect for a quick weeknight dinner or meal prep!
Ingredients
Units
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- 200ml coconut milk
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 2 cloves garlic (minced)
- 1-inch ginger (grated)
- 1 tbsp chili paste (optional)
- 1/2 cup shrimp (or chicken, tofu)
- 1/2 cup bean sprouts
- 1/4 cup bell peppers (sliced)
- 1/4 cup carrots (julienned)
- 2 scallions (chopped)
- 1 tbsp vegetable oil
- 2 cups chicken or vegetable broth
Instructions
- Cook the Noodles – Boil the noodles according to package instructions, then drain and set aside.
- Prepare the Curry Sauce – Heat oil in a wok over medium heat, sauté garlic and ginger until fragrant. Add curry powder and chili paste, stirring for 1 minute to release the flavors.
- Simmer – Pour in the broth, coconut milk, and soy sauce. Let simmer for 5 minutes, allowing the flavors to develop.
- Stir-Fry – Add shrimp (or tofu/chicken) along with bell peppers and carrots. Stir-fry for 2 minutes, then add the cooked noodles and toss until evenly coated.
- Garnish & Serve – Top with bean sprouts, scallions, and red chili slices for extra heat. Serve hot and enjoy!
Notes
- For a vegetarian version, use tofu and vegetable broth.
- Adjust spice levels by adding more or less chili paste.
- Garnish with lime wedges for a fresh citrusy touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Singaporean, Asian
