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!
Soak packaged noodles in warm water.
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.
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.
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.
Drizzle some of the Singapore noodle sauce over the cooking shrimp, then add chopped carrots and pepper.
Drizzle some more noodle sauce and add cabbage and scallions. Add noodles and egg ribbons, and toss lightly.