How to make Singapore noodles, with an extra kick courtesy of Korean chilli flakes

I don’t know how curry-flavoured rice noodles came to be called Singapore noodles. It’s not a dish that originated there, and curry powder – the main flavouring – isn’t something you would normally associate with the Lion City.

But Singapore noodles can be delicious. They are quite economical to make, too, which makes them a popular offering on the menus of inexpensive Chinese restaurants – it’s mostly noodles with some vegetables and a few pieces of char siu and shrimp.

Some versions can be overwhelmed with curry powder, which, because of the ground turmeric, gives the noodles a bright yellow colour. This version has a lighter touch with the curry powder (although you can add more, if you like) and is slightly spicy because it has chilli flakes (again, you can add more if you like).

Singapore noodles

In Hong Kong, fresh shrimp – swimming in tanks – are sold in neighbourhood wet markets and even some grocery stores, but if it’s easier for you, buy fresh or frozen peeled shrimp. If you can find only large shrimp (with bodies of 5cm or more), cut them in half lengthwise.

I use the Koon Yick Wah Kee brand of curry powder, which is made in Hong Kong, but use whatever type you like.

200 grams rice vermicelli
1 onion, about 230 grams, peeled
1 red bell pepper, about 200 grams
1 medium-size carrot, about 125 grams
16 mangetout
2 spring onions
200 grams char siu
24 fresh shrimp, with body size about 3cm-4cm
45ml fish sauce
1½ tsp curry powder
½ tsp chilli flakes (I use Korean gochugaru)
2 tsp granulated sugar
Fine sea salt
2 eggs
Cooking oil, as necessary