Singapore noodles is one of the most popular takeout dishes. The thin rice noodles are tossed in a curry sauce with shrimp, Chinese BBQ pork, onions, and peppers. It’s so scrumptious and bursting with flavor. {Vegetarian adaptable, Gluten-free adaptable}
Place vermicelli noodles in a large bowl and cover with boiling water. Soak according to package instructions. Once done, drain and set aside.
Combine the sauce ingredients in a small bowl. Stir to mix well.
Heat 1/2 tablespoon oil in a large nonstick skillet and heat over medium-high heat. Add the eggs. Cook and stir to scramble the eggs until just cooked through. Transfer to a plate.
Add the remaining 1/2 tablespoon oil and ground pork. Cook and break up the pork, until cooked through. Transfer pork to the plate with the egg.
Add the remaining 1 tablespoon oil, onion, garlic, and ginger. Cook and stir for 2 to 3 minutes, until the onion just starts to turn soft. Add the shrimp and the bell pepper. Cook and stir until the shrimp turn pink.
Add the noodles and the sauce mixture. Add back the cooked shrimps and egg. Toss with a pair of tongs to mix everything together. Transfer to serving plates immediately.
Garnish with cilantro, if using. Serve hot as a main dish.