Curried Singapore Noodles

"Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook."
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Ready In:




  • Bring 4 quarts water to boiling.
  • To the boiling water stir in 1 tablespoon salt and the noodles.
  • Cook, stirring often, until the noodles are slightly underdone, about two minutes.
  • Drain noodles and rinse under cold water and drain again and set aside.
  • Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
  • Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
  • Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
  • Transfer shrimp to clean bowl.
  • Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
  • Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
  • Cook until the vegetables have softened, about 2 minutes.
  • Stir in the garlic and cook until fragrant, about 15 seconds.
  • Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
  • Toss until ingredients are combined and noodles have heated through, about 2 minutes.
  • For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

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  1. Great noodles! I made half a recipe and left out the shrimp because I served them with Recipe #81096. It made a lot so have leftovers for later.
  2. Didn't want to star, as I changed quite a bit. DD allergic to onion family, so didn't use shallots, scallions or garlic. Didn't have the other veg. either! I think this would taste awesome with them. Since I couldn't use them, I added salt and pepper to the chicken we used, as it cooked. I think it came out a bit salty, but everyone liked it anyways. I did add some arrowroot to make the sauce thicker too.


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