Garlic Shrimp Singapore Noodles

Garlic Shrimp Singapore Noodles

This dish is an absolute banger! Tender wok-seared shrimp, silky rice vermicelli noodles, crunchy bean sprouts, green onions, and scrambled egg tossed in a smoky garlic-soy sauce. Light, flavorful, and packed with restaurant-style takeout vibes.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Shrimp

1 lb large shrimp, peeled and deveined

1 tbsp vegetable oil

1 tsp garlic powder

½ tsp white pepper

½ tsp paprika

Pinch of salt

Noodles

12 oz rice vermicelli noodles

2 eggs, lightly beaten

Vegetables

2 cups bean sprouts

4 green onions, cut into 2-inch pieces

½ red onion, thinly sliced

4 garlic cloves, minced

Sauce

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp fish sauce

1 tsp brown sugar

1 tsp curry powder

½ tsp white pepper

¼ tsp red pepper flakes

Garnish

Green onions

Fresh cilantro

Lime wedges

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Prepare the Noodles

Soak rice vermicelli in warm water for 10 minutes.

Drain and set aside.

Cook the Shrimp

Toss shrimp with garlic powder, white pepper, paprika, and salt.

Heat oil in a wok over high heat.