Singapore Noodles
This has been one of my most frequently-requested recipes, so I’m excited to finally show you how to prepare Singapore noodles with shrimp. The addition of egg ribbons means there are a couple more steps compared to the stir-fry dishes I’ve shared with you, but I promise it’s worth it when you experience the harmony of flavors and textures in this noodle dish. Would you believe I was able to make this much Singapore-style noodles using just one package of Wai Wai noodles? You’ll definitely want to share this fragrant, spice-filled meal with some friends!
If you’re interested in making this a gluten-free dish, you can simply substitute the soy seasoning with liquid aminos. I hope you enjoy making this dish!
Share this recipe:
Ingredients
Preparation
Step 1
Soak packaged noodles in warm water.
Step 2
Prepare egg ribbons by cooking a thin layer of egg on a small pan on low-medium heat, being careful not to disturb the egg as it cooks. Egg should come off the pan very easily when done. Roll and cut into strips.
Step 3
Combine ½ cup water, 2 Tbsp curry powder, 2 Tbsp turmeric, 2 Tbsp sesame oil, ¼ cup rice cooking wine, ¼ cup golden mountain seasoning, and dash of salt. Whisk together and let settle.
Step 4
In a wok, cook shrimp with garlic oil. Add minced garlic and ginger on top and allow to cook until shrimp begins to turn pink.
Step 5
Drizzle some of the Singapore noodle sauce over the cooking shrimp, then add chopped carrots and pepper.
Step 6
Drizzle some more noodle sauce and add cabbage and scallions. Add noodles and egg ribbons, and toss lightly.