How to make Shrimp Singapore Noodles with Snow Peas and Bell Pepper


Healthy Takeout Shrimp Singapore Noodles with Snow Peas and Bell Pepper

Healthy” and “Takeout” aren’t two words we often see together, but we made it possible in this Singapore-style rice noodle dish. Plump shrimp are tossed with curry and pan-seared before being mixed with scrambled egg, red pepper, and crisp snow peas in a soy/fish/oyster sauce mixture and served over rice vermicelli. It’s simple, healthy, and ridiculously flavorful. It’s simple, healthy, and ridiculously flavorful. I am sharing a recipe with you to make Shrimp Singapore Noodles at home.

Amazing Shrimp Singapore Noodles with Snow Peas and Bell Pepper


  • 8 oz. Shrimp
  • 1 Red Bell Pepper
  • 3 Green Onions
  • 2 oz. Snow Peas
  • 8 oz. Rice Noodles, Vermicelli
  • 2 tsp. Curry Powder
  • 4 fl. oz. Liquid Egg
  • 1 fl. oz. Oyster Sauce
  • 2 fl. oz. Soy Sauce – Gluten-Free
  • 17 fl. oz. Fish Sauce
  • 1 tsp. Sugar

You Will Need

  • Olive Oil
  • 1 Medium Pot
  • 1 Colander
  • 1 Large Pan

Prepare the Ingredients

Thoroughly rinse produce and pat dry. Bring a medium pot of lightly salted water to a boil. Rinse shrimp under cold water and blot dry. Stem, core and cut red bell pepper into thin strips. Halve green onions and separate white and green halves. Cut white parts into 1″ pieces and thinly slice green parts on an angle (see picture). Cut snow peas into strips lengthwise.

·         Soak the Rice Noodles

Remove boiling water from heat and add ½ to ¾ of thrice vermicelli noodles (depending on how much you love noodles.) Soak for 5 minutes, stirring often, then drain in a colander and rinse with cold water to prevent sticking. Set aside.

·         Cook the Shrimp and Eggs

Heat 1 tsp. olive oil in a large pan over medium-high heat. Add shrimp and ½ tsp. curry powder and cook 30 seconds. Move shrimp to outside rim of pan and add eggs to empty center. Let it rest for 10 seconds, stir gently to scramble. As they set more fully, break into smaller pieces. Remove shrimp and eggs to a plate and set aside.

·         Stir-Fry the Vegetables

Add whites of green onion, red pepper, and snow peas to pan. Stir often and cook until peppers begin to soften, about 3 minutes. Add half of remaining curry powder, and stir to coat. Add back shrimp and eggs. Add oyster sauce, soy sauce, fish sauce, and sugar. Stir to incorporate, and simmer 30 seconds.

·         Finish the Noodles

Add remaining curry powder and drained rice vermicelli to pan. Toss long enough to heat noodles through, tan remove from heat.

·         Plate the Dish

Place a serving of noodles in a shallow bowl, dividing shrimp evenly, and garnish with green onions.