Chinese-American · main

Singapore Noodles

Singapore Noodles reads umami 7.1, salinity 5.1 and sweetness 4.5 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 1.4 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Umami 7.1 · Salinity 5.1 · Sweetness 4.5 · Richness 4.5 · Allium 4.2 · Nutty 3.4 · Marine & Briny 3.1 · Warm Spice 2.6 · Funk & Ferment 2.5 · Herbaceous 2.2 · Fruity 1.7 · Earthy 1.4 · Bitterness 1.2 · Floral 1.2 · Sourness 1.1 · Citrus 0.9 · Heat 0.7

What's in it (16)

• vermicelli rice noodles — 227 g
• shrimp — 340 g
• vegetable oil — 41 g
• salt — 4 g
• eggs — 200 g
• yellow onion — 110 g
• garlic — 9 g
• ginger — 15 g
• scallions — 400 g
• curry powder — 30 g
• red bell pepper — 100 g
• soybean soy sauce — 44 g
• oyster sauce — 15 g
• granulated sugar — 4 g
• bean sprouts — 473 g
• dark sesame oil — 5 g

Time & effort: about 19 min · effort: involved

Nutrition (per 100 g, engine-estimated): 106.9 kcal, 6 g protein, 3.7 g fat, 13 g carbs

Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Soak the rice vermicelli in hot tap water until pliable but still firm, 8-10 minutes; drain well and set aside near the stove.
2. Pat the shrimp dry and season with 1/4 tsp of the salt. Heat 1 tbsp of the oil in a large wok or 12-inch skillet over high heat and sear the shrimp until pink and opaque, about 1 minute per side; transfer to a plate.
3. Pour the beaten eggs into the same wok over medium heat and cook, stirring gently, until just set into soft curds, about 1 minute; transfer to the plate with the shrimp.
4. Add the remaining 2 tbsp oil to the wok over medium-high heat. Add the onion, garlic, ginger, and the white parts of the scallions; stir-fry until fragrant and the onion softens, about 2 minutes.
5. Add the curry powder and stir-fry 30 seconds, until bloomed and fragrant and coating the vegetables.
6. Add the bell pepper and stir-fry until just crisp-tender, about 2 minutes.
7. Add the drained noodles, soy sauce, oyster sauce, and sugar; toss constantly with tongs until the noodles are evenly stained curry-gold and heated through, 2-3 minutes.
8. Return the shrimp and egg to the wok along with the bean sprouts; toss until the sprouts just wilt and everything is hot, about 1 minute.
9. Remove from heat, drizzle with the sesame oil, season with the remaining salt to taste, and toss in the scallion greens. Serve immediately, while the noodles are still glossy and hot.

Dishes with a similar flavor shape

• Shrimp Teriyaki Stir-Fry — Japanese
• Shrimp Lo Mein — Chinese-American
• Glossy Shrimp and Vegetable Udon Stir-Fry — Japanese
• Vietnamese Shrimp And Crab Crispy Spring Rolls (Cha Gio) — Vietnamese
• Shrimp Fried Rice — Chinese-American

Keep reading: what umami, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.