Stir-Fried Singapore Noodles with Shrimp and Curry Powder

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles ready in about 27 minutes pairs grams rice vermicelli noodles, grams shrimp, peeled and deveined, tablespoons 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.

Prep: 15 min Cook: 12 min Serves 2 Asian Fusion cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Stir-Fried Singapore Noodles with Shrimp and Curry Powder take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Singapore Noodles with Shrimp and Curry Powder?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep grams rice vermicelli noodles from drying out.

Can I substitute ingredients in Stir-Fried Singapore Noodles with Shrimp and Curry Powder?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Singapore Noodles with Shrimp and Curry Powder for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Singapore Noodles with Shrimp and Curry Powder?

Asian Fusion noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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