Singaporean Noodle Curry Shrimp
Singaporean Noodle Curry Shrimp is aromatic, colorful, and packed with bold flavor.Tender shrimp provide a delicate sweetness and satisfying protein.Rice noodles absorb the fragrant curry sauce beautifully.Fresh vegetables add crunch, color, and texture.Garlic, ginger, curry powder, and sesame oil create a delicious aroma.Fresh lime and herbs brighten the finished dish.
Ingredients
For the Noodles and Shrimp
- 12 ounces thin rice noodles
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced
For the Curry Sauce
- 2 tablespoons curry powder
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- ½ teaspoon chili flakes, optional
- 1 teaspoon toasted sesame oil
For Garnishing
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Toasted sesame seeds
Instructions
- Cook the rice noodles according to the package directions.
- Avoid overcooking them because they will continue cooking when tossed with the hot sauce.
- Pat the shrimp dry with paper towels.
- Season lightly with a pinch of salt and black pepper.
- In a small bowl, whisk together the curry powder, soy sauce, oyster sauce, rice vinegar, honey, chili flakes, broth, and sesame oil.
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add the shrimp and cook for approximately 1–2 minutes per side, until pink, opaque, and cooked through.
- Add sesame oil to the same wok.Stir-fry for approximately 2–3 minutes.
- Stir-fry for approximately 30–60 seconds until fragrant.
- Pour the prepared curry sauce into the wok.
- Stir everything together and cook for approximately 1–2 minutes, allowing the curry powder and other flavors to blend.
- Using tongs, gently toss the noodles with the vegetables and sauce until evenly coated.
- Toss gently until the shrimp are warmed through and evenly distributed.
- Add sliced green onions and fresh cilantro.
- Serve immediately with lime wedges and optional fresh chili slices.
Notes
- Don't overcook rice noodles because they can quickly become soft and sticky.
- Pat shrimp dry before cooking for better browning.
- Use medium-high heat to stir-fry the vegetables quickly.
- Keep the vegetables slightly crisp for better texture.
- Adjust curry powder according to its strength and your preference.
- Low-sodium soy sauce gives you better control over the saltiness.
- Add lime juice just before serving for maximum freshness.
- Serve immediately because rice noodles are best when freshly tossed.