Singapore Noodles

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 8 oz thin rice vermicelli noodles
• 2 tbsp curry powder
• 3 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 eggs, lightly beaten
• 1/2 lb medium shrimp, peeled and deveined
• 2 cups bean sprouts
• 4 scallions, sliced
• 1 red bell pepper, thinly sliced

Directions

1. Soak the rice vermicelli in hot water for 5 minutes until just tender, then drain and set aside.
2. Heat 1 tbsp oil in a large wok over high heat, add the shrimp and cook 2 minutes until pink, then push to the side and scramble the eggs until just set.
3. Add the remaining oil, bell pepper, and scallions to the wok and stir-fry for 2 minutes.
4. Sprinkle the curry powder over everything in the wok and toss for 30 seconds until fragrant.
5. Add the drained noodles and soy sauce, tossing everything together over high heat for 2 minutes until well combined.
6. Fold in the bean sprouts, toss once more, and serve hot.

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