Ingredients:

  • 300g dried thin rice noodles (vermicelli)
  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 100g cooked shrimp, peeled and deveined
  • 100g cooked char siu pork, thinly sliced
  • 50g frozen peas
  • 2 spring onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp curry powder
  • 1 tbsp oyster sauce (optional)
  • 1 tsp granulated sugar
  • 1/2 tsp sesame oil
  • Pinch of red pepper flakes
  • 2 tbsp chicken broth

Instructions:

  1. Cook the rice noodles according to package directions. Drain well and set aside. Rinse with cold water to prevent sticking, then drain well again.
  2. In a small bowl, whisk together soy sauce, dark soy sauce, curry powder, oyster sauce (if using), sugar, sesame oil, red pepper flakes, and chicken broth.
  3. Heat vegetable oil in a wok or large frying pan over high heat. Add onion, garlic, and ginger. Sauté until fragrant, about 1 minute.
  4. Add bell peppers and peas. Stir-fry until slightly softened, about 3-4 minutes.
  5. Add shrimp and char siu pork (or your choice of protein) to the wok. Stir-fry for 1-2 minutes to heat through.
  6. Add the cooked rice noodles to the wok. Pour the sauce over the noodles and stir-fry, tossing constantly to ensure the noodles are evenly coated. Cook until heated through and the sauce has thickened slightly, about 2-3 minutes.
  7. Garnish with chopped spring onions. Serve immediately. This easy sg noodles recipe is a guaranteed crowd-pleaser.