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Singapore-style noodles stir fried with shrimps and vegetables

Singapore-style noodles stir fried with shrimps and vegetables

This Singapore-style noodles is definitely a stir-fry classic, super easy to make home so no more take-aways, right? Packed with goodness and flavour. Delicious!
Course Main Course, Main Dish
Cuisine Asian, Ramona's Cuisine
Keyword Asian food, curry, noodles, spicy food, stir fry
Prep Time 18 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 4 people
Calories 619kcal


  • 250 g vermicelli dry weight
  • 250 g prawns raw and devained
  • 200 g pork raw and cut into shreds
  • 4-5 spring onions scallions
  • 2 cloves garlic
  • 2 tbsp sesame oil
  • 1-2 tbsp curry powder I used a blend
  • 3 eggs slightly beaten
  • 1 carrot shaved or julienned
  • 1 red bell pepper capsicum
  • 1-2 handfuls cabbage Chinese or spring greens
  • 1-2 red chillies
  • 1 pinch black pepper freshly ground
  • 1 tsp fresh ginger grated on small grater
  • 1 handful of sugar snaps (peas) to garnish * (optional)
  • 1 pinch red chilli flakes dry approx 1/2 tsp
  • 5-6 tbsp fresh coriander to garnish
  • 1/2 Lemon its juice to drizzle- optional


  • 1 tsp dark soy sauce
  • 2 tbsp sweet soy sauce or 1 tsp sugar
  • 1 tbsp rice wine or dry sherry
  • 1 tbsp chilli sauce
  • 1/2 tsp Worcester sauce optional
  • 1 clove garlic finely grated or chopped
  • 1/2 tsp ginger freshly grated


  • Start by making all the preparations ahead as this dish cooks in less than 10 minutes. Chop, shred, cut, grate all the veggies, everything you need and place all on plate(s) as you wish. Also soak the vermicelli in hot water. Keep an eye on them so that they won’t over cook and take out when ready. Set aside till needed later.
  • In a separate bowl, mix all the sauces with some of the garlic and ginger.
  • Shred the pork, place in a separate bowl/deep plate and marinade it into 1/2 the sauce.
  • Take out a deep pan or wok, add half of the sesame oil (1 tbsp) and fry the pork with the curry powder. Cook for 1 or 2 minutes tossing occasionally.
  • Add a pinch freshly ground pepper and the vegetables (spring onion, shredded or shaved carrot, red pepper and cabbage both cut julienne. Pour in the remainder of the sauce.
  • Cook for a further 2 minutes tossing occasionally. Take this out, tip on to a plate and set aside for a little while.
  • Using the same pan (might need a little wiping/cleaning) add the 2nd tablespoon of sesame oil, the shrimps and cook for 1 minute tossing them once or so until they change into a nice pink colour. Add the other finely chopped or grated garlic or grated and the grated ginger. Cook for 1 minute tossing a couple of times. Fire should be medium-high.
  • Break the two eggs in the same pan with the prawns (or separately if you wish) and cook them, just don’t stir too much allowing them to cook and get nicely scrambled. Add 1 crushed dry red chilli but this is optional for extra heat for those that can handle quite spicy.
  • Merge everything, pork and the vegetables and the vermicelli with the shrimps/prawns and egg and cook for a further minute or two to make sure the dish is nice and hot when served.
  • Garnish with coriander, sugar snaps (if choose to use) and serve with a nice generous drizzle of lemon juice and of course some red chilly to add a nice kick if desired. Enjoy!


Singapore-style noodles stir fried with shrimps and vegetables
Cooking the vermicelli.... I usually do this by boiling the kettle and leave it to settle for a couple of minutes and then pour the water over the vermicelli and cover with a plate.
Allow them to soak for about five minutes. Check them to make sure they are cooked as you like, I prefer them al dente and truthfully, it is the only way I would eat any pasta/noodle dish. 
I would not forgive myself making some overly cooked mushy vermicelli.
If you pour the water on straight away as it stops boiling it might cook them even quicker so I always recommend you try them and see when they have reached the cooking point that you desire, then rinse them with cold water and set aside.
The amount of vermicelli or noodles to use .... Again this is something that you can decide whether you want them to be loaded with vermicelli or less noodles and more vegetables and protein just like I did.
Kids do love plenty of noodles on their plate and I have to give it to them - I do agree with them, there is something vermicelli. They are by far one of my faves. I usually use the wholegrain ones as they taste super nice.
What curry powder to use ....
I have used a blend of Chinese curry powder, Sri Lankan curry powder or Thai curry powder. This is because I cann never behave when it comes to blending things, new combinations to see what I like. This combination did stand out.
Again there is no right or wrong depending on which curry powder you like most and feel comfortable with using.
I am very adventurous when it comes to curry powders and the levels of heat but not everybody is.
Fancy this vegetarian or vegan....
It cannot get any easier, just leave out the meat or the seafood and replace with vegetarian options such as tofu or plenty of vegetables.
Sugar snaps .... I love them raw for extra texture but feel free to cook them if you like or leave out completely.
Can vermicelli noodles be frozen ?....
yes, they can but will need to be way undercooked so they do not get mushy. I pesonally would never bother freezing them for two reasons:
1. they cook super fast 
2. they will never taste the same as freshly cooked. 
Seriously, this dish is super fast to make as you could gather so I would never bother with freezing. Besides, I am a true advocate for freshness, freshly cooked food, the fabulous taste of freshness....nothing like it. 
Now, you need to tell me if you have made this dish, how was it and need to see some pictures please! 
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Have a wonderful day! 


Calories: 619kcal | Carbohydrates: 71g | Protein: 29g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 316mg | Sodium: 987mg | Potassium: 480mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3933IU | Vitamin C: 68mg | Calcium: 154mg | Iron: 4mg