Singapore noodles, with a few changes, is one of my family's favorite meals. Shrimp, edamame and tons of veggies & flavor!
Singapore noodles is one of those 30-minute meals that I come back to over and over again. Truth be told, it plays right into the "fly by the seat of my pants" meal prep style that I fall into more than I care to admit. And the fact that my kids love this dish makes it that much easier to serve it up regularly.
The ingredients are regularly stocked in my kitchen. Rice noodles (I buy these ones - affiliate - 6 boxes at a time because we use them so much), curry powder, soy sauce, fresh vegetables, edamame and shrimp.
Cook the rice noodles with the shrimp and edamame and stir-fry the vegetables for a few minutes. Then toss everything together with the curry powder and soy sauce. It's just that easy!
What are Singapore noodles?
Singapore noodles is a popular Chinese rice noodle dish with curry powder, vegetables and some sort of meat, typically chicken, pork or shrimp. It is a Cantonese dish that originated in Hong Kong, despite the name.
This noodle dish is usually made with rice vermicelli, or mai fun noodles. In this version, I swapped in brown rice Pad Thai noodles, which are wider and thicker than rice vermicelli. Either can be used.
I also went off the rails a bit by adding edamame and red cabbage, which aren't traditionally found in this dish. They add a pop of color and tons of nutrients and flavor - I couldn't resist.
Are Singapore noodles gluten free?
Singapore noodles can easily be made as a gluten free meal. There are just two items that may need to be adjusted.
While rice is gluten free, not all rice noodles follow the same path. My favorite rice noodles - the brown rice Pad Thai noodles made by Annie Chun (these ones - affiliate link) are gluten free, according to their website.
I recommend reading the ingredients list on your box of rice noodles carefully if gluten is any issue. Make sure that there isn't any wheat flour or wheat starch included.
The other ingredient that needs to be swapped out to keep things gluten free is soy sauce. Use tamari, which is wheat free, in its place.
Can I leave out the fish sauce?
Short answer - yes. Fish sauce, which is a popular ingredient in Thai cooking, does add another layer of flavor. However, it's okay to omit it. Since fish sauce is salty, compensate by adding another splash of soy sauce.
Tips for making these curry rice noodles:
I used one of my favorite time saving tips in this recipe. In the last minute of cooking the rice noodles, toss in the raw shrimp and frozen shelled edamame. Within 30 seconds to 1 minute, they'll be cooked through perfectly. Drain into a colander and immediately rinse with cold water to stop the shrimp from cooking further.
When cooked over medium-high heat, the garlic needs just 30 seconds to 1 minute to soften. If cooked any longer, you run the risk of burning it, which causes the garlic to become bitter.
Curry powder is one of those spices that tends to languish in my spice rack for far too long. If you can't remember when you bought your bottle of curry powder, play it safe and pick up a fresh one at the grocery store. Fresh means extra flavor and spice!
Other recipes with rice noodles:
30-Minute Rice Noodle Soup with Mushrooms & Kale {Cookin' Canuck}
Rice Noodles with Chicken, Asparagus & Soy Ginger Sauce {Cookin' Canuck}
Cold Vietnamese Rice Noodle Salad {From Scratch Fast}
Grilled Pineapple & Vegetables Rice Noodle Bowl {One Green Planet}
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Singapore Noodles Recipe with Shrimp
Ingredients
- 8 oz. pad Thai rice noodles (I used brown rice noodles)
- 1 lb. raw shrimp shells & tails removed
- 1 cup shelled edamame
- 2 teaspoon avocado oil
- 1 tablespoon minced ginger
- 3 garlic cloves minced
- 2 cups shredded red cabbage
- ½ large red bell pepper cut into thin strips
- 2 teaspoons curry powder
- 2 teaspoons fish sauce
- 1 ½ tablespoons soy sauce
Instructions
- Bring a large pot of water to a boil over high heat. Add the rice noodles according to package directions. One minute before the noodles finish cooking, add the shrimp and edamame to the water.
- Pour the noodles, shrimp and edamame into a colander and immediately run under cold water, using tongs to toss. Set aside.
- Heat the avocado oil in a large nonstick saucepan set over medium-high heat.
- Add the ginger and garlic, and cook for 1 minute.
- Add the cabbage and bell pepper, and cook until the vegetables are just tender, about 2 minutes.
- Reduce the heat to medium. Add the rice noodles, shrimp and edamame to the skillet. Sprinkle the curry powder over the noodles, along with the fish sauce and soy sauce.
- Toss to coat the noodles. Cook until the noodles are warm, about 2 minutes. Serve.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Dustin
This recipe is my husbands favorite. My original copy of the recipe has been used so many times that I am having to make another copy since my original one is very stained.
Nicholas
never seen this before despite living in Singapore lol
Dara
Hi Nicholas, as I mentioned in the post, the dish originated in Hong Kong and the chef called it "Singapore Noodles".