Singapore-Style Noodles with Pork and Shrimp

For a different taste and texture, try substituting chicken for the pork and experimenting with rice noodles of different thicknesses.

Serves: 4Hands-on: 30 minutesTotal: 50 minutesDifficulty: Medium

Serves: 4


  • 4 oz. rice vermicelli
  • 2 tsp. mild curry powder
  • 1⁄4 tsp. turmeric
  • 1⁄2 tsp. grated ginger
  • 1⁄2 cup chicken stock
  • 2 Tbsp. plus 1 tsp. soy sauce
  • 1⁄2 tsp. sugar
  • 4 Tbsp. vegetable oil, divided
  • 1 cup shredded carrots
  • 2 oz. medium cooked shrimp, peeled and deveined
  • 4 oz. roast pork, sliced


  • Soak the rice noodles in hot water for 20 minutes or until softened. Drain thoroughly.
  • In a small bowl, combine curry powder, turmeric, and ginger. Set aside. In a separate small bowl, combine the chicken stock, soy sauce, and sugar. Set aside.
  • Add 2 tablespoons oil to a preheated wok or medium skillet. When the oil is hot, add the shrimp and stir-fry briefly until they turn pink. Remove and set aside.
  • Add 2 tablespoons oil to wok. When the oil is hot, add the curry powder mixture and stir-fry until aromatic, about 30 seconds. Add the carrot and stir-fry 3 to 4 minutes. Add the noodles and stir-fry for 2–3 minutes, adding water if necessary.
  • Top with pork and shrimp. Serve hot.