📝 About This Recipe
Transport your kitchen to the vibrant streets of Singapore with this iconic, fragrant noodle dish characterized by its striking yellow hue and complex aroma. While its origins are more rooted in Hong Kong's culinary evolution, these noodles offer a masterclass in balance, combining snappy rice vermicelli with succulent shrimp, savory char siu, and a warm, curry-infused kick. It is a light yet deeply satisfying meal that celebrates the beautiful marriage of spice, smoke, and texture.
🥗 Ingredients
The Noodles
- 200 grams Dried rice vermicelli (look for 'thin' or 'extra thin' varieties)
The Sauce and Spices
- 2 tablespoons Madras curry powder (ensures the signature yellow color and warmth)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine (can substitute with dry sherry)
- 1 teaspoon Toasted sesame oil
- 1/2 teaspoon Granulated sugar
- 1/2 teaspoon Chicken bouillon powder (the secret to authentic savory depth)
Proteins and Aromatics
- 150 grams Raw shrimp (peeled, deveined, and halved lengthwise)
- 100 grams Char siu (Chinese BBQ Pork) (cut into matchsticks)
- 2 Large eggs (lightly beaten)
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
Vegetables
- 1/2 Red bell pepper (thinly sliced)
- 1/2 Small onion (thinly sliced)
- 1 small Carrot (julienned)
- 1 cup Mung bean sprouts (rinsed and drained)
- 3 stalks Scallions (cut into 2-inch lengths)
👨🍳 Instructions
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1
Place the dried rice vermicelli in a large heatproof bowl and cover with hot (not boiling) water. Let soak for 5-8 minutes until pliable but still slightly firm (al dente). Drain thoroughly and set aside.
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2
In a small bowl, whisk together the soy sauce, Shaoxing wine, sesame oil, sugar, and chicken bouillon powder until the sugar dissolves. Set this liquid seasoning aside.
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3
Heat 1 tablespoon of neutral oil (like canola or peanut oil) in a large wok or non-stick skillet over medium-high heat. Pour in the beaten eggs and swirl to create a thin omelet. Once set, remove, slice into thin strips, and set aside.
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4
Wipe the wok clean and add another tablespoon of oil. Increase heat to high. Add the shrimp and stir-fry for 1-2 minutes until they just turn pink. Remove and set aside.
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5
Add one more tablespoon of oil to the wok. Toss in the sliced onions, carrots, and bell peppers. Stir-fry for about 2 minutes until the vegetables are slightly softened but still retain their snap.
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6
Add the garlic, ginger, and the white parts of the scallions. Stir for 30 seconds until fragrant, being careful not to burn the garlic.
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7
Add the char siu pork to the wok and toss briefly to heat through.
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8
Add the drained noodles to the wok. Sprinkle the curry powder evenly over the noodles. Using tongs or a wok spatula, toss vigorously to ensure the noodles are evenly coated in the yellow spice.
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9
Pour the liquid seasoning mixture over the noodles. Continue to stir-fry over high heat, lifting and tossing the noodles to prevent sticking and to distribute the flavor.
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10
Return the cooked shrimp, sliced egg, and bean sprouts to the wok. Toss for another 1-2 minutes until the bean sprouts are just wilted and everything is piping hot.
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11
Add the green parts of the scallions for a final toss. Taste and add a pinch of salt or a splash more soy sauce if desired.
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12
Transfer to a large platter and serve immediately while the 'wok hei' (breath of the wok) is still present.
💡 Chef's Tips
Do not over-soak the noodles; if they become too soft during soaking, they will break and turn mushy in the wok. Use a high-quality Madras curry powder for the most authentic flavor profile and vibrant color. Prep all ingredients before you turn on the stove; stir-frying happens very fast and requires your full attention. If the noodles seem too dry while stir-frying, add a tablespoon of water or chicken stock rather than more oil. For a vegetarian version, substitute the shrimp and pork with fried tofu puffs and shiitake mushrooms.
🍽️ Serving Suggestions
Serve with a side of crispy chili oil or sambal oelek for those who crave extra heat. A cold, crisp lager or a chilled jasmine tea cuts through the spices perfectly. Pair with a light cucumber salad dressed in rice vinegar to provide a refreshing crunch. Garnish with fresh cilantro and a squeeze of lime to brighten the earthy curry notes.