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Hairy Bikers Singapore Noodles

Hairy Bikers Singapore Noodles - recipe card
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Aromatic and slightly spicy stir-fried rice noodles with succulent shrimp, crisp vegetables, and fluffy scrambled eggs, all coated in a rich, flavorful curry sauce for a satisfying and quick meal.

Ingredients

Scale
  • 8 oz dried rice vermicelli noodles
  • 8 oz medium shrimp, peeled and deveined
  • 2 tbsp vegetable oil, divided
  • 1 cup onion, finely sliced
  • 1 cup red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 green onions, sliced (white and green parts separated)
  • 1 cup bean sprouts
  • 2 large eggs, lightly beaten
  • 2 tbsp curry powder (preferably Madras)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1/2 cup chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper

Instructions

  1. Soak the rice noodles in a large bowl of hot water (not boiling) according to package instructions, typically 5-7 minutes, until al dente. Drain thoroughly and set aside; over-soaking can make them mushy, so test a strand periodically for the right tender-but-firm texture. This prep ensures even cooking and prevents clumping during stir-frying.
  2. While noodles soak, toss the shrimp with a pinch of salt and let sit for 5 minutes to season. This brief marination enhances flavor and helps retain moisture, keeping the shrimp juicy during high-heat cooking. Pat them dry with paper towels to ensure a good sear without steaming.
  3. In a small bowl, whisk together curry powder, soy sauce, oyster sauce, sugar, chicken broth, fine sea salt, and black pepper until smooth. Set the sauce aside for at least 10 minutes to allow the curry powder to bloom and flavors to meld, which deepens the aromatic profile of the dish.
  4. Heat a wok or large, heavy-bottomed skillet over high heat until very hot, about 2-3 minutes. Add 1 tablespoon of vegetable oil and swirl to coat the surface; the oil should shimmer and flow easily but not smoke, indicating the ideal temperature for quick stir-frying without burning.
  5. Pour the beaten eggs into the hot wok and immediately scramble using a spatula, pushing them gently until just set but still slightly moist, about 30-45 seconds. Remove and set aside on a plate to prevent overcooking; residual heat will finish them, ensuring tender, fluffy eggs.
  6. Add the remaining tablespoon of oil to the wok, maintaining high heat. Add the shrimp in a single layer and stir-fry for 2-3 minutes until they turn pink and opaque, stirring occasionally for even cooking. Remove and set aside with the eggs to avoid overcooking, which can make shrimp rubbery.
  7. In the same wok, add the sliced onion and bell pepper. Stir-fry on high heat for 3-4 minutes, tossing frequently, until slightly softened but still crisp-tender with bright colors. Add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until fragrant to release their essential oils without browning.
  8. Add the drained noodles to the wok with the vegetables. Pour the prepared sauce over and toss vigorously using tongs or two spatulas to coat evenly. Cook for 2-3 minutes, stirring constantly, until the noodles absorb the sauce and are heated through, ensuring no dry spots remain.
  9. Return the shrimp and scrambled eggs to the wok. Add bean sprouts and gently toss to combine, being careful not to break up the eggs too much. Cook for 1-2 minutes on medium-high heat until everything is hot and well-incorporated, with the bean sprouts adding a fresh crunch.
  10. Remove from heat and garnish with the green parts of the sliced green onions. Taste and adjust seasoning with additional salt or pepper if desired, then serve immediately while hot for the best texture and aroma, as noodles can soften upon standing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or skillet over medium heat with a splash of water or broth, tossing until hot, or microwave in 30-second intervals, stirring between. Freezing is not recommended due to texture changes in the noodles and vegetables. For a vegetarian version, substitute shrimp with tofu and use vegetable broth.

Nutrition

Keywords: Singapore noodles, Hairy Bikers recipe, stir-fried noodles, Chinese noodles, curry noodles, shrimp stir-fry, weeknight dinner, Asian noodles, rice vermicelli, Singaporean cuisine, quick meal, easy stir-fry

Find it online: https://britishrecipes.uk/hairy-bikers-singapore-noodles-recipe/