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Singapore Shrimp Noodles


This Asian inspired one skillet dish works great for a busy weeknight dinner or to impress your guests and it's ready in less than 30 minutes. Enjoy!

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Rate this recipe 4.6/5 (19 Votes)


  • 1 (7-ounce) package vermicelli rice noodles (such as China Bowl)
  • 3 tablespoons vegetable oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons curry powder
  • 2 teaspoons sesame oil
  • 1 (1-inch) piece ginger, peeled and grated
  • 1 clove garlic, grated
  • 1 pound frozen cooked, peeled and deveined shrimp, thawed
  • 1 sweet red pepper, cored and thinly sliced
  • 1 bunch scallions, sliced
  • 1 cup bean sprouts
  • 1 jalapeno, thinly sliced
  • 1/4 cup cilantro, chopped


Servings 4
Preparation time 15mins
Cooking time 27mins
Adapted from


Step 1

In a large bowl, cover rice noodles with 2 inches very hot water and soak for 10 minutes. Microwave for 2 minutes. Let cool slightly, then carefully remove noodles to a cutting board, reserving 1/4 cup of the soaking liquid. Cut noodles into thirds.

In the same bowl, whisk together reserved liquid, vegetable oil, soy sauce, vinegar, curry powder, sesame oil, ginger and garlic. Return noodles to bowl, and toss with shrimp, red pepper, scallions, bean sprouts, jalapeno and cilantro.


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