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Singaporean Shrimp Noodles


  • 400g egg noodles

  • 500g large shrimp, peeled and deveined

  • 2 tablespoons vegetable oil

  • 1 large bell pepper, sliced

  • 2 carrots, julienned

  • 3 cloves garlic, minced

  • 1-inch piece ginger, minced

  • 3 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon sesame oil

  • Fresh cilantro and sesame seeds for garnish



  1. Prepare the Noodles:

  • Cook the egg noodles according to the package instructions. Drain and set aside.

   2. Cook the Shrimp:

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.

   3. Stir-Fry the Vegetables:

  • In the same skillet, add the remaining vegetable oil. Add the minced garlic and ginger, and sauté until fragrant.

  • Add the bell pepper and carrots, stir-frying for 3-4 minutes until they are tender-crisp.


   4. Combine and Cook:

  • Return the shrimp to the skillet. Add the cooked noodles, soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for another 2-3 minutes until well combined and heated through.

   5. Serve

  • Transfer the shrimp noodles to a serving plate. Garnish with fresh cilantro and a sprinkle of sesame seeds.

singaporean shrimp noodles .jpg
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