Singapore Noodles with Shrimp

Name: Singapore Noodles with Shrimp
Prep time: 13 min
Cook time: 24 min
Total time: 37 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tsp Sesame Seed Oil; 2 tablespoons Soy Sauce; 2 tablespoons Seasoned Rice Vinegar; 6 oz Vermicelli Rice Noodles; 2 large Egg; 2 tblsp Ground Ginger; 1 clove finely chopped Garlic; 2 Carrots; 1 sliced Jalapeno; 1/2 Onion; 1/2 tsp Salt; 4 oz Ham; 1/2 Napa Cabbage; 4 Scallions; 1/2 Red Pepper; 2 tsp Curry Powder; 1/2 lb Shrimp; 2 tablespoons Cilantro Leaves

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Seafood recipe with Chinese flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 79 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 37 min total

2 tsp Sesame Seed Oil
2 tablespoons Soy Sauce
2 tablespoons Seasoned Rice Vinegar
6 oz Vermicelli Rice Noodles
2 large Egg
2 tblsp Ground Ginger
1 clove finely chopped Garlic
2 Carrots
1 sliced Jalapeno
1/2 Onion
1/2 tsp Salt
4 oz Ham
1/2 Napa Cabbage
4 Scallions
1/2 Red Pepper
2 tsp Curry Powder
1/2 lb Shrimp
2 tablespoons Cilantro Leaves

Step-by-step instructions

For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
Make the sauce: In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
Cook the rice noodles: Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
Scramble the eggs: In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
Cook the vegetables: Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
Add the remaining ingredients: Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
Add the noodles in batches: Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
Serve: Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Why this works on a weeknight

Singapore Noodles with Shrimp lands at about 37 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Stir-Fry collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Singapore Noodles with Shrimp actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥢 Stir-Fry Seafood Chinese