Stir-Fried Singapore Noodles with Shrimp and Curry Powder

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A vibrant stir-fry combining delicate rice vermicelli with succulent shrimp and fragrant curry spices, delivering a colorful and satisfying meal. This Asian Fusion-inspired noodle recipe, ready in about 27 minutes, pairs rice vermicelli noodles, shrimp, peeled and deveined, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 150 grams rice vermicelli noodles
• 200 grams shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 small yellow onion, thinly sliced
• 1 medium red bell pepper, julienned
• 1 medium carrot, julienned
• 1 tablespoon curry powder
• 2 tablespoons light soy sauce
• 1 teaspoon fish sauce
• 2 stalks scallions, chopped
• a handful, for garnish fresh cilantro leaves
• 4 wedges, for serving lime wedges

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Instructions

1. Step 1: Soak 150 grams of rice vermicelli noodles in warm water for 10 minutes until softened, then drain and set aside.
2. Step 2: Heat 2 tablespoons of vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and 1 small thinly sliced yellow onion, stir-frying for 2 minutes until fragrant and translucent.
3. Step 3: Add 200 grams of peeled and deveined shrimp to the wok and cook for 2-3 minutes until pink and just cooked through.
4. Step 4: Stir in 1 medium julienned red bell pepper and 1 medium julienned carrot, cooking for 2 minutes until slightly tender but still crisp.
5. Step 5: Sprinkle 1 tablespoon of curry powder over the mixture, stirring constantly for 1 minute until the spices release their aroma.
6. Step 6: Add the drained noodles along with 2 tablespoons of light soy sauce and 1 teaspoon of fish sauce, tossing everything together for 2-3 minutes until noodles are heated through and evenly coated.
7. Step 7: Remove from heat, fold in 2 chopped scallions, and garnish with fresh cilantro leaves. Serve immediately with 4 lime wedges for squeezing over the top.