Singapore Noodles with Shrimp

Why this dinner works

Most weeknight one-pot dinners ask you to choose between two evils: a five-ingredient bowl that tastes like the inside of a saucepan, or a recipe so layered it eats your entire evening. Singapore Noodles with Shrimp sits comfortably in the middle. It draws on Chinese traditions where building flavor in stages — aromatics, then spice, then the slow swell of liquid into starch — is just how dinner gets made on a regular Tuesday.

The whole thing comes together in about 83 minutes in a single soup pot, which means dinner from idea to table is shorter than most podcast episodes. We've leaned on the everyday 18 ingredients listed below, but in the notes after the recipe you'll find the small swaps and shortcuts that make this dish forgiving when your fridge is half-empty.

Method

1. Step 1. For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.
2. Step 2. Make the sauce:
3. Step 3. In a bowl, combine the sesame oil, soy sauce, and rice vinegar.
4. Step 4. Cook the rice noodles:
5. Step 5. Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).
6. Step 6. Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.
7. Step 7. Scramble the eggs:
8. Step 8. In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.
9. Step 9. Cook the vegetables:
10. Step 10. Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.
11. Step 11. Add the remaining ingredients:
12. Step 12. Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.
13. Step 13. Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.
14. Step 14. Add the noodles in batches:
15. Step 15. Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.
16. Step 16. Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.
17. Step 17. Serve:
18. Step 18. Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.

Cook's notes

One pan, fewer dishes. Use the widest, heaviest soup pot you own with a tight-fitting lid. The wider base means faster browning at the start; the lid traps the gentle steam that finishes the dish without scorching the bottom.

Salt as you go. Season the aromatics, season the protein, season the liquid before it reduces. By the time you taste at the end, the only adjustment is usually acid — a squeeze of lemon, a splash of vinegar, a final crack of pepper.

Make it ahead. Like most one-pot dinners with chinese roots, the leftovers are arguably better the next day. Cool quickly, refrigerate within two hours, and reheat gently with a splash of water or stock to loosen things back up.

Pairings & serving

This one feels best in a 6-bowl spread with a sharp green salad and something cold to drink. If you want to stretch it for unexpected company, double the liquid and a single starchy ingredient — rice, pasta, potatoes, depending on the recipe — and the whole pan grows without much extra work.

Watch it cooked

If you're a visual learner, there's a free walkthrough of this dish on YouTube.

Original recipe inspiration: source.