This Instant Pot version of Singapore noodles delivers all the authentic flavors without the takeout wait. The pressure cooker transforms rice noodles, vegetables, and protein into a perfectly spiced stir-fry in under 20 minutes.
What makes this approach special is the precise timing that prevents the noodles from turning to mush. I developed this method after countless tests to ensure the dish maintains its signature texture—tender noodles with a slight bite, all coated in a fragrant curry-spiced sauce.
The result is a restaurant-quality stir-fry with plump shrimp, crisp vegetables, and that unmistakable yellow hue from turmeric and curry powder. Every strand of noodle absorbs the complex, aromatic flavors of the dish.
Perfect for busy weeknights when you crave takeout but want homemade quality. Here’s how to make it.
Ingredients for Instant Pot Singapore
Rice noodles, vibrant vegetables, and plump shrimp create this fragrant stir-fry with authentic flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Rice Stick Noodles 🍜 | 8 oz | Dry, about 1/4 inch wide |
| Medium Shrimp 🍤 | 1 lb | Peeled and deveined, tails off |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced into strips |
| Green Bell Pepper 🌿 | 1 whole | Thinly sliced into strips |
| Carrot 🥕 | 1 whole | Julienned or thinly sliced |
| Green Onions 🧅 | 3 whole | Thinly sliced, white and green parts separated |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and minced |
| Curry Powder 🌶️ | 2 tbsp | Madras or hot variety preferred |
| Ground Turmeric 🟡 | 1 tsp | For vibrant yellow color |
| Soy Sauce 🫒 | 3 tbsp | Low-sodium preferred |
| Oyster Sauce 🍜 | 2 tbsp | Vegetarian oyster sauce if needed |
| Sesame Oil 🫒 | 1 tbsp | Toasted variety for depth |
| Chicken Broth 🥣 | 1 ½ cups | Low-sodium or homemade |
| Cornstarch 🌾 | 1 tbsp | Mixed with 1 tbsp water |
The shrimp should be fresh or high-quality frozen—Wild Fork or Trader Joe’s are reliable sources. Look for firm texture and no fishy odor. Rice stick noodles can be found in the Asian aisle of most supermarkets—Annie Chun’s is a trusted brand. The bell peppers and carrots should be crisp and brightly colored (avoid any with soft spots or wrinkled skin).
No shrimp? Chicken breast cut into strips or extra-firm tofu work well. For a vegetarian version, vegetarian oyster sauce is essential—Kikkoman makes a good one. Out of fresh ginger? Ground ginger at half the amount in a pinch. The curry powder is key—Madras variety adds the right heat and complexity.
Store shrimp in the coldest part of your fridge and use within 2 days of thawing. Noodles keep indefinitely in the pantry. The dish reheats well but best eaten fresh—noodles can soften if stored too long. Leftovers keep for 3-4 days in the fridge.
Why You’ll Love This Recipe
- Set and Forget: The Instant Pot does all the work while I prep the shrimp and veggies—no stirring, no watching.
- Umami Bomb: That mix of shrimp, peppers, and rice noodles soaks up the most ridiculous depth of flavor.
- Weeknight Hero: I toss in whatever veggies I have, and it still turns out stellar.
- Leftovers for Days: Honestly, it tastes even better the next day, and the noodles don’t turn to mush.
Instructions
Here’s the method. Straightforward, tested, works every time.
Step 1: Soak Rice Stick Noodles and Prep Ingredients
Place the 8 oz Rice Stick Noodles in a large bowl and cover with hot water. Soak for 8-10 minutes until pliable but still slightly firm. Drain and set aside. This prevents overcooking when we pressure cook them later.
While the noodles soak, slice the 1 whole Red Bell Pepper, 1 whole Green Bell Pepper, and 1 whole Carrot into thin strips. Thinly slice the 3 whole Green Onions, separating white and green parts. Mince the 4 cloves Garlic Cloves and 1 tbsp Fresh Ginger. Having everything prepped ensures a smooth cooking process.
Step 2: Sauté Aromatics and Shrimp
Set your Instant Pot to sauté mode on normal heat. Add the 1 tbsp Sesame Oil and swirl to coat the bottom. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant—don’t let them brown or they’ll turn bitter.
Add the 1 lb Medium Shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp with a slotted spoon and set aside. This step ensures the shrimp cook perfectly without becoming rubbery during pressure cooking.
Step 3: Build and Pressure Cook the Stir-Fry
To the Instant Pot, add the sliced bell peppers, carrot, and white parts of the green onions. Stir in the 2 tbsp Curry Powder and 1 tsp Ground Turmeric, coating the vegetables evenly. Pour in the 1.5 cups Chicken Broth, 3 tbsp Soy Sauce, and 2 tbsp Oyster Sauce, stirring to combine.
Add the drained rice stick noodles and stir to submerge them in the liquid. Secure the lid, set the valve to sealing, and pressure cook on high pressure for 2 minutes. The noodles will absorb the flavors while finishing their cooking. Quick-release the pressure immediately to prevent overcooking.
Step 4: Thicken the Sauce and Finish
Open the lid and stir in the 1 tbsp Cornstarch mixed with 1 tbsp water. Set the Instant Pot back to sauté mode and cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the noodles.
Return the cooked shrimp to the pot along with the green parts of the green onions. Stir everything together gently to combine, ensuring the shrimp are heated through and evenly coated with the rich, spiced sauce.
Pro Tips For Making Instant Pot Singapore
- Soak Noodles First: I learned this the hard way—rice stick noodles cook unevenly in the Instant Pot if you skip soaking them in warm water for 5-8 minutes first. They’ll absorb the sauce better and won’t turn to mush.
- Shrimp Last: Add the shrimp during the last 2-3 minutes of pressure cooking to keep them tender. Overcooking turns them rubbery, and nobody wants that.
- Uniform Veggie Cuts: Slice the bell peppers and carrots into thin, even strips—about ¼-inch thick—so they soften at the same rate as the noodles. Sounds fussy, but it actually changes the outcome.
- Use Broth, Not Water: Swap water for chicken or vegetable broth when pressure cooking. It adds depth to the dish without extra effort, and the noodles soak up all that flavor.
Make-Ahead Tips for instant pot singapore
Prep Ahead Strategy
You can prep all vegetables the night before—slice the bell peppers, carrot, and green onions and store them in separate containers in the fridge. This cuts your cooking time to just the 15-minute Instant Pot process on busy evenings. 💡
Noodle Soaking
Soak the 8 oz rice stick noodles in cold water for up to 12 hours in the fridge. Drain and rinse before using. This works better than hot water soaking for make-ahead prep because it prevents premature softening.
Sauce Pre-Mixing
Combine the chicken broth, soy sauce, oyster sauce, curry powder, and turmeric in a jar and refrigerate. Shake well before adding to the Instant Pot. This ensures even distribution of spices.
Protein Prep
Peel and devein the 1 lb shrimp up to 24 hours ahead. Store in a sealed container with a damp paper towel to maintain moisture. For extra flavor, toss with 1 tsp soy sauce before refrigerating.
Full Assembly Hack
For maximum efficiency, prep everything except the noodles the day before. In the morning, soak the noodles while you start cooking. This way, you can have the entire dish ready in just 20 minutes after work. ✨
Storage Tips
If making the full dish ahead, undercook the noodles by 1 minute in the Instant Pot. Store components separately in the fridge for up to 2 days. Reheat with a splash of water to restore the sauce consistency.
Nutrition Facts
Frequently Asked Questions
Can I use chicken instead of shrimp?
Use 1 lb boneless chicken breast cut into thin strips. Sauté for 4-5 minutes until no longer pink before removing from the pot.
Why do the noodles need soaking?
Soaking softens the rice noodles so they don’t turn mushy during pressure cooking. 8-10 minutes in hot water gives the perfect al dente texture.
How do I prevent the sauce from being too thin?
The cornstarch slurry is key. Mix 1 tbsp cornstarch with 1 tbsp water and stir in at the end, cooking until thickened. This takes about 2-3 minutes.
Can this be made vegetarian?
Yes! Swap shrimp for extra-firm tofu and use vegetarian oyster sauce. The cooking times and method remain the same.
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