Singapore Noodles from Wok Box feature stir-fried vermicelli noodles with tender shrimp, smoky char siu pork, crisp bell peppers, and fragrant curry spices, delivering a vibrant and flavorful Asian-inspired dish with a colorful and appetizing presentation.
Equipments
- Wok
- Spatula
- Large mixing bowl
- Knife
- Cutting board
- Medium pot
- Colander or strainer
- Measuring spoons
- Measuring cups
- Tongs
Ingredients
- 7 oz (200g) vermicelli rice noodles
- 8 oz (225g) shrimp, peeled and deveined
- 6 oz (170g) char siu pork, sliced thin
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 green onions, sliced
- 2 tablespoons curry powder
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt
- Black pepper
Make sure to use vermicelli rice noodles that are properly soaked or cooked according to package instructions to achieve the perfect texture. Fresh shrimp should be peeled and deveined to ensure tenderness and cleanliness in the dish. Char siu pork needs to be thinly sliced to blend well with the other ingredients and provide smoky flavor. Use fresh curry powder for the most aromatic and vibrant spice profile, while balancing soy sauce, oyster sauce, and Shaoxing wine for authentic umami depth. Your copycat Singapore Noodles from Wok Box will shine with these ingredient tips for vibrant color and balanced flavor.
Instructions
- Instruction:
- Soak vermicelli noodles in hot water (per package instructions) until just tender, then drain and set aside.
- Heat wok over medium-high heat; add 1 tablespoon vegetable oil.
- Add shrimp; stir-fry until just pink, remove and set aside.
- Add char siu pork; stir-fry for 1 minute, remove and set aside.
- Add remaining vegetable oil to wok; add onion, garlic, and ginger, stir-fry for 1 minute.
- Add red and yellow bell peppers; stir-fry for 2 minutes until crisp-tender.
- Sprinkle in curry powder; stir-fry until fragrant, about 30 seconds.
- Add drained noodles to wok; toss well to combine with vegetables and spices.
- Add shrimp and pork back to the wok.
- Pour in soy sauce, oyster sauce, Shaoxing wine, sugar, and sesame oil; toss until noodles are evenly coated.
- Season with salt and black pepper to taste.
- Stir in green onions.
- Serve hot.
Substitution
Singapore Noodles from Wok Box copycat recipes capture the authentic stir-fried vermicelli with shrimp, char siu pork, bell peppers, and curry spices. You can substitute char siu pork with smoked or barbecued pork shoulder if unavailable, maintaining the smoky flavor profile. Shrimp can be replaced with cooked chicken or tofu for a different protein option that adapts well to the curry seasoning. When preparing vermicelli noodles, soak them in warm water instead of boiling to prevent overcooking and maintain their delicate texture. Adjust curry powder quantity according to your spice tolerance to achieve the perfect balance of flavor.
Tips
Always soak your vermicelli noodles in hot water for the exact time recommended on the package to avoid over-softening, which can cause them to break apart during stir-frying. When stir-frying shrimp and char siu pork separately, cook them just until heated through; overcooking shrimp can make them rubbery and tough. Be sure to use high heat and keep your ingredients moving with the spatula to achieve the characteristic wok-seared flavor and avoid steaming the vegetables. You can adjust the amount of curry powder and soy sauce according to your taste to balance the dish's spicy and savory notes perfectly.
Nutritions
Singapore Noodles combine vermicelli rice noodles with protein-rich shrimp and char siu pork, offering a balanced source of lean protein and carbohydrates. The inclusion of red and yellow bell peppers contributes vitamins A and C, along with dietary fiber to support digestion. Curry powder and garlic provide antioxidants and anti-inflammatory benefits, enhancing the overall nutritional profile of the dish. Your meal delivers a flavorful mix of macronutrients and micronutrients that energize and satisfy.
Storage
Store your Singapore Noodles in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. For best flavor and texture, consume within 2-3 days, reheating gently in a wok or microwave to avoid drying out the noodles. Avoid freezing as the delicate vermicelli may become mushy upon thawing.
Variation or Alternatives
You can substitute shrimp with firm tofu or sliced chicken breast for a different protein option. Using gluten-free tamari instead of soy sauce accommodates dietary restrictions while maintaining rich umami flavors. Swap char siu pork with barbecued pork or duck for a smokier taste. For a deeper curry aroma, toast the curry powder briefly in the dry wok before cooking the vegetables.
Allergies
Singapore Noodles from Wok Box contain shrimp and pork, common allergens that may cause reactions in sensitive individuals. The dish also includes soy sauce and oyster sauce, which contain soy and shellfish derivatives that could trigger allergic responses. Your awareness of these ingredients is important if you have food allergies or intolerances to seafood, soy, or pork products.
Why this recipe?
Singapore Noodles from Wok Box restaurant delight with their vibrant mix of stir-fried rice vermicelli, curry spices, and fresh vegetables, delivering a perfect balance of bold flavors and satisfying textures. The dish's authentic taste, influenced by Southeast Asian culinary traditions, makes it a popular choice among diners seeking a flavorful and aromatic experience. Trying to make a copycat recipe allows you to recreate this delicious combination at home, controlling ingredient quality and customizing spice levels to suit your preferences. Your homemade version offers not only a cost-effective alternative but also the rewarding challenge of mastering a beloved Asian street food classic.