📝 About This Recipe
This refreshing take on the classic Singaporean stir-fry captures the iconic golden hue and aromatic warmth of Madras curry powder in a chilled, crisp salad format. Delicate rice vermicelli acts as a sponge for a zesty lime and ginger dressing, punctuated by crunchy vegetables and succulent prawns. It is a sophisticated, light, and gluten-free dish that brings the bustling energy of a Singaporean hawker center right to your summer table.
🥗 Ingredients
The Noodles
- 250 grams Dried Rice Vermicelli (thin 'bee hoon' style)
- 1/2 teaspoon Turmeric Powder (added to soaking water for color)
The Dressing
- 1.5 tablespoons Madras Curry Powder (mild or medium heat)
- 3 tablespoons Neutral Oil (grapeseed or canola)
- 3 tablespoons Fresh Lime Juice (about 2 juicy limes)
- 2 tablespoons Fish Sauce (substitute with light soy sauce for vegetarians)
- 1 tablespoon Honey or Agave (to balance the heat)
- 1 tablespoon Fresh Ginger (grated into a paste)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
Crunch and Protein
- 250 grams Cooked Tiger Prawns (peeled, deveined, and halved lengthwise)
- 1 medium Red Bell Pepper (cut into matchsticks)
- 1/2 large English Cucumber (seeded and julienned)
- 1 large Carrot (shredded or julienned)
- 100 grams Snow Peas (blanched and thinly sliced)
- 1/4 small Red Onion (very thinly sliced)
Garnish
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 tablespoon Toasted Sesame Seeds (black or white)
- 1 piece Red Chili (thinly sliced, optional for extra heat)
👨🍳 Instructions
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1
Place the dried rice vermicelli in a large heatproof bowl. Sprinkle with the turmeric powder.
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2
Cover the noodles with boiling water and let them soak for 3-5 minutes, or until tender but still 'al dente'. Do not overcook or they will become mushy.
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3
Drain the noodles in a colander and rinse immediately under cold running water to stop the cooking process. Shake well to remove excess moisture and set aside.
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4
In a small skillet over low heat, add the 3 tablespoons of neutral oil and the curry powder. Stir constantly for 1-2 minutes until the spices are fragrant and the oil turns a deep gold. This 'blooms' the spices and removes the raw floury taste.
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5
In a small jar or bowl, whisk together the bloomed curry oil, lime juice, fish sauce, honey, grated ginger, and sesame oil until emulsified.
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6
Prep your vegetables: ensure the peppers, cucumber, and carrots are cut into uniform, thin matchsticks to match the texture of the noodles.
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7
Quickly blanch the snow peas in boiling water for 30 seconds, then shock in ice water. This keeps them vibrant green and snappy.
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8
In a very large mixing bowl, combine the cooled vermicelli, prawns, bell pepper, cucumber, carrot, snow peas, and red onion.
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9
Pour the curry dressing over the salad. Using salad tongs or clean hands, toss thoroughly to ensure every strand of noodle is coated in the golden dressing.
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10
Taste and adjust seasoning; you may want an extra squeeze of lime or a splash more fish sauce depending on your preference.
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11
Transfer to a chilled serving platter. Garnish generously with chopped cilantro, toasted sesame seeds, and sliced red chilies.
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12
Let the salad sit for 10 minutes before serving to allow the flavors to meld, or refrigerate for up to 2 hours.
💡 Chef's Tips
Always 'bloom' your curry powder in warm oil before adding it to the dressing; this unlocks the essential oils and prevents a gritty texture. If the noodles stick together after draining, a tiny teaspoon of sesame oil tossed through them will keep the strands separate. For the best texture, seed your cucumber before slicing to prevent the salad from becoming watery. Use a high-quality Madras curry powder for that authentic Singaporean flavor profile—it has the perfect balance of cumin, coriander, and fenugreek. If making ahead, keep the dressing separate and toss just 30 minutes before serving to keep the vegetables crisp.
🍽️ Serving Suggestions
Pair with a chilled, off-dry Riesling or a crisp Chenin Blanc to complement the curry spices. Serve alongside grilled chicken satay skewers with peanut sauce for a full Southeast Asian feast. Pairs beautifully with a sparkling lime and mint cooler or a traditional iced Thai tea. Serve in individual lettuce cups (Bibb or Romaine) for an elegant, low-carb appetizer option.