Singapore Noodles with Shrimps & Chinese Cabbage Recipe

Introduction

Singapore noodles with shrimps and Chinese cabbage is a flavorful, quick stir-fry dish perfect for a satisfying weeknight meal. The combination of curry spices, fresh vegetables, and succulent prawns creates a vibrant and tasty meal everyone will enjoy.

Ingredients

• 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
• 1-2 tbsp sunflower oil
• 1 tsp chopped ginger
• 1 tbsp hot curry powder
• 1 Chinese cabbage, cut into 1cm slices
• 1 carrot, very thinly sliced
• 150ml hot chicken stock
• 1 tsp brown sugar
• 2 tsp vinegar (any kind)
• 400g small, cooked, peeled prawns
• 140g beansprouts
• Bunch of spring onion, thinly sliced
• Oriental chilli oil (look for one containing shrimp paste), to serve
• Soy sauce, to serve

Instructions

1. Step 1: If using dried rice vermicelli, place it in a heatproof bowl and cover with boiling water. Leave to soak for 5 minutes or follow the package instructions, then drain well.
2. Step 2: Heat the sunflower oil in a wok over medium-high heat. Stir-fry the chopped ginger for 1 minute until fragrant.
3. Step 3: Add the hot curry powder and cook for another minute, stirring constantly to release the flavors.
4. Step 4: Add the sliced Chinese cabbage and thinly sliced carrot to the wok. Stir-fry for about 2 minutes until the vegetables start to soften.
5. Step 5: In a small bowl, mix together the hot chicken stock, brown sugar, and vinegar. Pour this mixture into the wok.
6. Step 6: Add the cooked prawns, beansprouts, and the drained noodles to the wok. Toss everything together and cook until heated through.
7. Step 7: Stir in the sliced spring onions, then divide the Singapore noodles between serving bowls.
8. Step 8: Serve with a splash of oriental chilli oil and soy sauce on the side for extra flavor.

Tips & Variations

• For extra protein, add sliced chicken or tofu before adding the vegetables.
• Use tamarind vinegar or rice wine vinegar for a more authentic tangy flavor.
• Adjust the curry powder amount to suit your preferred spice level.
• If you can’t find oriental chilli oil with shrimp paste, plain chilli oil or a drizzle of sriracha also works well.

Storage

Store leftover Singapore noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water or stock if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh noodles instead of dried rice vermicelli?

Yes, fresh noodles can be used and usually require less cooking time. Follow the package instructions and add them directly to the stir-fry towards the end.

What can I substitute for prawns if I want a vegetarian version?

Firm tofu or sliced mushrooms are excellent vegetarian alternatives. Add them in step 5 and cook until heated through.

Singapore Noodles with Shrimps & Chinese Cabbage Recipe

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★★★★★

5 from 117 reviews

• Author: Ethan
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

A flavorful and vibrant recipe for Singapore noodles featuring tender shrimps and crunchy Chinese cabbage, stir-fried with aromatic curry powder and a medley of fresh vegetables. This quick and easy dish is perfect for a hearty lunch or dinner bursting with Asian-inspired tastes.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 200g dried rice vermicelli or 3 x 150g Straight to Wok rice noodles
• 1–2 tbsp sunflower oil
• 1 tsp chopped ginger
• 1 tbsp hot curry powder
• 1 Chinese cabbage, cut into 1cm slices
• 1 carrot, very thinly sliced
• 150ml hot chicken stock
• 1 tsp brown sugar
• 2 tsp vinegar (any kind)
• 400g small, cooked, peeled prawns
• 140g beansprouts
• Bunch of spring onions, thinly sliced
• Oriental chilli oil (preferably containing shrimp paste), to serve
• Soy sauce, to serve

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Instructions

1. Prepare the noodles: If using dried noodles, place them in a heatproof bowl and cover with boiling water. Let them soak for 5 minutes or follow the package instructions. Then drain them well.
2. Heat the oil and ginger: In a wok, heat 1-2 tablespoons of sunflower oil over medium-high heat. Add 1 teaspoon of chopped ginger and stir-fry for 1 minute until fragrant.
3. Add curry powder: Stir in 1 tablespoon of hot curry powder and cook for another minute to release its aroma.
4. Cook vegetables: Add the sliced Chinese cabbage and thinly sliced carrot to the wok. Stir-fry for 2 minutes until the vegetables begin to soften but still retain some crunch.
5. Add stock and seasonings: In a small bowl, mix 150ml of hot chicken stock with 1 teaspoon of brown sugar and 2 teaspoons of vinegar. Pour this mixture into the wok.
6. Combine prawns, beansprouts, and noodles: Add 400g of small, cooked, peeled prawns and 140g of beansprouts to the wok along with the drained noodles. Stir-fry and cook until everything is piping hot throughout.
7. Finish with spring onions: Stir through the thinly sliced spring onions just before serving for added freshness.
8. Serve: Divide the Singapore noodles between bowls and serve with a splash of oriental chilli oil and soy sauce on the side, allowing diners to adjust the heat and saltiness to their taste.

Notes

• Use straight-to-wok noodles to save time and skip soaking if preferred.
• Adjust the amount of curry powder depending on your heat preference.
• Adding shrimp paste chili oil gives an authentic depth of flavor, but you can substitute with regular chili oil if needed.
• For a vegetarian version, substitute prawns with firm tofu and use vegetable stock instead of chicken stock.
• Make sure to stir-fry quickly on high heat to keep the vegetables crisp and noodles tender.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Stir-Frying
• Cuisine: Asian

Keywords: Singapore noodles, shrimp noodles, Chinese cabbage, curry powder, stir-fry, Asian noodles, quick dinner