As the evening sun dipped below the horizon, casting a warm glow across my kitchen, the familiar smell of spices ignited a wave of nostalgia. Just like that, I was transported to a bustling market in Southeast Asia, where vibrant flavors danced in the air. Today, I’m thrilled to share my Quick & Easy Shrimp Mei Fun, a dish that brings together delicate rice vermicelli noodles, juicy shrimp, and a rainbow of fresh vegetables. In just 30 minutes, this protein-rich meal not only rivals your favorite takeout but also offers a healthy twist that your taste buds will adore.
Whether it’s a cozy family dinner or a quick weeknight fix, this stir-fry is a crowd-pleaser, easy to customize with whatever vegetables you have on hand. So, let’s dive into this delightful recipe that’s sure to brighten your table and leave you craving more!
Why are Singapore Noodles with Shrimp so special?
Deliciously Authentic: This dish captures the essence of Southeast Asian cuisine, delivering bold flavors that take your taste buds on a journey.
Quick and Easy: With just 30 minutes required from start to finish, it’s perfect for busy weeknights.
Healthy Twist: Packed with protein and fiber, this stir-fry offers a nutritious alternative to takeout without compromising on taste.
Endless Customization: Feel free to swap out shrimp for chicken, beef, or tofu, and use any colorful veggies in your fridge for a personal touch.
Family Favorite: Its vibrant colors and amazing aroma make it a guaranteed hit with kids and adults alike!
Singapore Noodles with Shrimp Ingredients
For the Shrimp
• Shrimp (12-16, peeled and deveined) – Main protein source providing flavor and texture; keep shells for making prawn stock.
• Shaoxing wine (1 tablespoon) – Marinates shrimp, removing any fishy taste.
• Light soy sauce (1 tablespoon) – Adds umami and saltiness to shrimp.
For the Noodles
• Dried rice noodles (5 oz) – Base of the dish, delivering a spongy texture; substitute with other thin rice noodles if unavailable.
• Sesame oil (2 teaspoons) – Enhances flavor and provides aroma.
• Dark soy sauce (2 teaspoons) – Adds color and depth of flavor; essential for an authentic taste.
• Neutral vegetable oil (1 tablespoon) – For stir-frying; avoid olive oil for better results.
For the Vegetables
• Shallots (2-3, finely sliced) – Sweet, mild onion contributes to the overall flavor; substitute with red onions if needed.
• Spring onions (2-3, sliced thinly) – Adds freshness and a crunchy texture.
• Ginger (½ inch, minced) – Brings warmth and zing to the dish; garlic is optional for added depth.
• Carrot (1 medium, julienned) – Provides sweetness and a vibrant color; can use other vegetables like bell pepper.
For Flavoring
• Curry powder (2 tablespoons) – Main flavoring agent giving the dish its characteristic taste; for color, add turmeric powder.
• Fish sauce (1 teaspoon) – Adds depth and authenticity, turning this meal into true Singapore noodles with shrimp.
• White sugar (¼-½ teaspoon) – Balances flavors; adjust to taste.
• White pepper (⅛ teaspoon, optional) – Adds a subtle heat; avoid black pepper.
For Binding & Seasoning
• Eggs (2 medium, beaten) – Contributes to texture and binds the dish together.
• Salt – To taste, ensuring the perfect seasoning.
How to Make Singapore Noodles with Shrimp
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Prep Noodles: Soak the dried rice noodles in hot water for 10-20 minutes until they are soft and pliable. This ensures they will soak up all the delicious flavors later. Drain and rinse them with cold water to stop the cooking process.
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Marinate Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon of light soy sauce. This step removes any fishy taste while adding a delicious umami flavor that makes these Singapore noodles with shrimp truly special.
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Cook Shrimp: Heat your wok on high. Add a dash of neutral vegetable oil and pan-fry the marinated shrimp for about 2-3 minutes, or until they’re pink and cooked through. Remove the shrimp from the wok and set them aside.
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Sauté Aromatics: In the same wok, add a bit more oil if necessary. Stir-fry the minced ginger, sliced shallots, and spring onions for about 1-2 minutes, or until they’re fragrant but be careful not to burn them!
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Add Vegetables: Toss in the julienned carrot and stir-fry for an additional 2-3 minutes until slightly softened. The vibrant color will brighten your dish and add a nice crunch.
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Flavor the Dish: Sprinkle the curry powder and pour in the fish sauce along with dark soy sauce. Stir everything to combine, then pour in the beaten eggs, scrambling them until they are cooked but still soft and fluffy.
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Combine Ingredients: Add the softened noodles and mix everything together thoroughly, ensuring the noodles are coated with the spices. Taste and adjust seasoning with salt and sugar as needed. Finally, fold the cooked shrimp back in and heat everything through.
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Serve Hot: Plate up your vibrant Singapore noodles with shrimp and enjoy immediately for the best texture and flavor. Every bite should be rich with aroma and zest!
Optional: Garnish with extra spring onions for a fresh finish.
Exact quantities are listed in the recipe card below.
Tips for the Best Singapore Noodles with Shrimp
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Noodle Prep: Soak rice noodles in hot water just until soft; avoid over-soaking to keep them from becoming mushy later in your Singapore noodles with shrimp.
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High Heat Cooking: Use a hot wok to stir-fry quickly, which seals in flavors while keeping vegetables crisp and shrimp tender; don’t overcrowd the pan.
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Taste as You Go: Adjust flavors gradually; taste for seasoning after adding curry powder and sauces. This ensures the dish is perfectly balanced.
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Fresh Veggies: Incorporate seasonal vegetables for color and nutrients; bell peppers or snap peas are great options to add variety and crunch.
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Egg Addition: Make sure to scramble the eggs lightly in the wok; they should be soft and fluffy, enhancing texture without overwhelming the dish.
Storage Tips for Singapore Noodles with Shrimp
- Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the flavors fresh while maintaining the dish’s integrity and texture.
- Freezer: Avoid freezing the noodles as it can lead to undesirable texture changes. It’s best enjoyed fresh!
- Reheating: To reheat, gently warm in a skillet over low heat, adding a splash of water or oil to loosen the noodles and prevent sticking.
- Make-Ahead: Prepare the ingredients in advance and store separately; cook when ready for a quick, fresh meal of Singapore noodles with shrimp!
Make Ahead Options
These Singapore Noodles with Shrimp are perfect for meal prep enthusiasts! You can marinate the shrimp in light soy sauce and refrigerate it for up to 24 hours, ensuring the flavors penetrate deep before cooking. Additionally, soak the rice noodles in hot water and store them in an airtight container for the same duration. This allows you to pull them together quickly on a busy weeknight. When you’re ready to serve, sauté your aromatics and vegetables, then add the marinated shrimp and prepped noodles, mixing everything over heat until warmed through. This way, you’ll enjoy all the delightful flavors just as fresh and delicious as if made from scratch!
What to Serve with Singapore Noodles with Shrimp?
Enhance your meal experience by pairing these savory noodles with delightful accompaniments.
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Crisp Cucumber Salad: Provides a refreshing crunch and a cool contrast to the warm noodles, balancing the dish perfectly. A light vinaigrette enhances the freshness, making it an ideal sidekick.
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Steamed Broccoli: This nutritious green adds an earthy flavor and vibrant color. The tender yet crisp texture complements the delicate noodles beautifully.
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Egg Rolls: These crunchy delights bring an extra layer of texture and a hint of sweetness to your meal. Perfect for sharing or as a fun appetizer to kick things off!
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Garlic Fried Rice: Rich and aromatic, this side dish works well with the bold flavors of your Singapore noodles with shrimp. It’s a comforting and satisfying option that ties the meal together.
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Sweet and Sour Sauce: Offering a tangy contrast, this dip adds an exciting twist when drizzled over the noodles or enjoyed on the side. Perfect for those who love a blend of flavors!
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Mango Sticky Rice: A sweet finish to a savory meal, this classic dessert features sticky rice paired with luscious mango and coconut. It’s a heavenly way to round out your dining experience.
Singapore Noodles with Shrimp Variations
Feel free to personalize this dish to suit your taste preferences and pantry staples!
- Chicken Upgrade: Swap shrimp for cooked chicken for a heartier option that’s just as delicious.
- Beefy Boost: Use thinly sliced beef instead of shrimp for a robust flavor; marinate briefly for tenderness.
- Tofu Delight: Replace shrimp with firm tofu for a plant-based twist that absorbs all the tasty juices.
For a delightful crunch, consider adding some diced bell peppers or snap peas.
- Veggie Extravaganza: Toss in any colorful veggies like broccoli, zucchini, or mushrooms; they add both nutrition and visual appeal.
- Spicy Kick: Add sliced jalapeños or a dash of chili oil for an extra layer of heat that elevates the dish.
- Gluten-Free Option: Use rice noodles labeled gluten-free to cater to dietary restrictions without compromising flavor.
- Curry Variance: Experiment with different types of curry powder or even a homemade spice mix for a unique flavor profile.
This meal is all about versatility, so don’t hesitate to get creative and make it your own!
Singapore Noodles with Shrimp Recipe FAQs
What type of shrimp should I use for Singapore Noodles with Shrimp?
Absolutely! I recommend using medium to large shrimp that are peeled and deveined. Fresh shrimp is always preferable, but you can also use frozen shrimp; just ensure they are thawed properly before cooking. Look for shrimp that have a firm texture and are a vibrant pink or grey, avoiding any with dark spots or an off-putting smell.
How should I store leftover Singapore Noodles with Shrimp?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh while maintaining the dish’s delightful texture. Just remember to allow it to cool completely before sealing the container to prevent condensation. When reheating, I suggest warming it gently in a skillet over low heat, adding a splash of water or oil to help loosen the noodles.
Can I freeze Singapore Noodles with Shrimp?
I don’t recommend freezing this dish, as it can affect the noodle texture, leading to a mushy outcome upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days. If you’re looking to prepare ahead, consider cooking the ingredients separately and then combining them when ready to serve!
What can I do if my noodles become mushy during cooking?
Very! If your noodles become mushy, this usually indicates over-soaking or overcooking. To avoid this in the future, soak the rice noodles in hot water just until they’re al dente—they should still have a bit of bite. When stir-frying, be sure to use high heat and don’t overcrowd the wok, allowing for even cooking and retaining that wonderful texture!
Are there any dietary considerations for Singapore Noodles with Shrimp?
Absolutely! This dish is naturally gluten-free if you use rice noodles that are certified gluten-free. For those with shellfish allergies, feel free to substitute shrimp with chicken, beef, or tofu. If you’re preparing the meal for kids, consider reducing the curry powder amount for a milder flavor, ensuring it caters to their taste buds while keeping it nutritious!
How long do I need to soak the rice noodles?
The rice noodles should be soaked in hot water for about 10-20 minutes until they become soft and pliable. The key is to not leave them soaking for too long, as over-soaking can lead to a soggy texture. Once soaked, drain and rinse the noodles with cold water to stop further cooking—that way, they remain perfect for tossing in your Singapore noodles with shrimp!
Delicious Singapore Noodles with Shrimp in Just 30 Minutes
Ingredients
Equipment
Method
- Prep Noodles: Soak the dried rice noodles in hot water for 10-20 minutes until they are soft and pliable. Drain and rinse with cold water to stop the cooking process.
- Marinate Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon of light soy sauce.
- Cook Shrimp: Heat your wok on high. Add a dash of neutral vegetable oil and pan-fry the marinated shrimp for about 2-3 minutes, or until they're pink and cooked through. Remove the shrimp from the wok and set aside.
- Sauté Aromatics: In the same wok, add a bit more oil if necessary. Stir-fry the minced ginger, sliced shallots, and spring onions for about 1-2 minutes until fragrant.
- Add Vegetables: Toss in the julienned carrot and stir-fry for an additional 2-3 minutes until slightly softened.
- Flavor the Dish: Sprinkle the curry powder and pour in the fish sauce along with dark soy sauce. Add the beaten eggs, scrambling until cooked but still soft.
- Combine Ingredients: Add the softened noodles and mix everything together, ensuring the noodles are coated with the spices. Adjust seasoning with salt and sugar as needed. Fold in the cooked shrimp and heat through.
- Serve Hot: Plate up your Singapore noodles with shrimp and enjoy immediately.