Singapore Noodles

Featured in Delicious Main Dish Recipes for Every Occasion.

These flavorful Singapore noodles combine fragrant curry spices, fresh veggies, and a mix of proteins like chicken and shrimp. They deliver tasty textures and light crunches. A quick stir-fry method keeps everything fresh and satisfying. Though the ingredient list seems long, the dish is ready in no time, making it great for hectic weekdays or a special meal for loved ones.
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Updated on Tue, 06 May 2025 12:48:22 GMT
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These colorful Singapore Noodles turn basic rice vermicelli into a fragrant meal through a smart mix of curry powder, soy sauce, and crisp veggies. Though not actually from Singapore, this dish captures Asian street food magic with its soft noodles, juicy chicken and shrimp, and crunchy vegetables. Everything works together to make a balanced mix of textures and tastes, with the bright yellow curry powder giving it that special color and warmth.

After making this dish for many years, I've found that soaking noodles properly and cooking with super hot heat are the secrets to getting it right.

Key Ingredients Breakdown

  • Rice vermicelli gives just the right bite
  • Onion, garlic and ginger build the flavor foundation
  • Good curry powder makes the dish authentic
  • Both oyster and soy sauces add richness

The trick is buying good curry powder and being careful not to cook the noodles too long.

Step-By-Step Cooking Guide

1. Start by soaking rice vermicelli
until barely soft, around 5 minutes in hot water. Drain right away so they don't get mushy. At the same time, mix soy sauce, oyster sauce, rice vinegar, and sugar in a small bowl. Get everything cut and ready before you start cooking - things move fast.
2. Get your wok or big pan really hot until it smokes.
Pour in oil, then quickly cook the chicken until almost done. Toss in shrimp and cook just until they turn pink. Take the meat out and set it aside. The quick cooking keeps everything juicy.
3. Throw garlic and ginger into the same pan
- they should start sizzling right away. Quickly add your onions, bell peppers, and carrots. Keep stirring while they cook until slightly tender but still crisp, with the heat staying high.
4. Move all veggies to one side and crack eggs
in the empty spot until barely cooked. Add curry powder and stir fast so it doesn't burn. Put noodles and meat back in the pan, then pour in your sauce mix.
5. Mix everything together
using lifting motions until thoroughly mixed and hot. Add green onions at the very end. Good mixing makes sure sauce covers everything evenly and keeps noodles from breaking.
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The real trick is cooking fast with high heat and never letting things sit still in the pan.

Keeping Leftovers Fresh

Keep leftover noodles in a sealed container in the fridge for up to 3 days. When warming them up, add a little water to keep them from drying out and heat quickly on high heat to keep the texture nice. For best results, keep meat and veggies separate from noodles when storing. You can freeze this dish, but it won't feel the same when thawed, so it's better eaten fresh.

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Ways To Serve It

Eat it hot right away, topped with fresh cilantro and lime slices. Put out extras like chili oil, sriracha, or more soy sauce so everyone can make it how they like. For a full meal, add a simple cucumber salad or some dumplings on the side. Try serving it on a big platter in the middle of the table for a wow effect.

Fixing Common Problems

If your noodles stick together, add a bit of oil and pull them apart with tongs. For noodles that are too wet, cook them longer to dry out extra moisture. When everything seems too dry, splash in some chicken broth. If the curry flavor tastes uncooked, cook it a bit longer before adding the noodles. Always keep the heat high so things fry instead of steam.

Prep Work You Can Do Early

Cut all veggies and meat the day before and keep them in the fridge in separate containers. Mix up the sauce early and keep it cold. If you're having friends over, get everything ready in different bowls for quick cooking. Only soak the noodles right before cooking for the best texture.

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Frequently Asked Questions

→ Why separate soaking for noodles?
Keeps them from getting too soft and ensures perfection
→ Swap proteins for other options?
Absolutely, go for beef, tofu, or leave it vegetarian
→ What’s the point of high heat?
Gives everything a nice crust and stops watery veggies
→ Can this be prepped early?
Better fresh, but stores in the fridge for 4 days
→ What if I don't have a wok?
A large frying pan works just as well for stirring and tossing

Singapore Noodles

A mix of rice noodles, chicken, shrimp, and veggies, all cooked in a curry-seasoned sauce for a bold, delicious dish.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes

Category: Main Dish Recipes

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings

Dietary: Dairy-Free

Ingredients

→ Base

01 2 tablespoons of vegetable oil
02 8 ounces of vermicelli rice noodles

→ Proteins

03 1 cup of shrimp, deveined and peeled
04 2 beaten large eggs
05 1 pound of boneless chicken breast, sliced thin

→ Vegetables

06 1 sliced large onion
07 2 minced cloves of garlic
08 1 tablespoon of minced fresh ginger
09 3 chopped green onions
10 2 medium carrots, cut into thin sticks
11 1 red bell pepper, thinly sliced

→ Sauce

12 1 teaspoon of sugar
13 3 tablespoons of soy sauce
14 2 tablespoons of oyster sauce
15 1 tablespoon of rice vinegar
16 2 tablespoons of curry powder

→ Garnish

17 Chopped fresh cilantro
18 Lime wedges for squeezing

Instructions

Step 01

Pour hot water over rice noodles and let them sit for about 5 minutes, just till they soften but don’t turn mushy. Drain and keep them aside.

Step 02

In a small bowl, stir together rice vinegar, soy sauce, oyster sauce, and sugar. Save it for later.

Step 03

Start with the chicken. Cook it until it’s nearly cooked through, then toss in the shrimp till they turn a nice pink color. Move them out of the pan.

Step 04

Toss garlic, onions, ginger, carrots, and red pepper into the pan. Stir them around until they’re soft but still have a little crunch. Slide the veggies to the side and scramble the eggs right in the same pan.

Step 05

Add the noodles, cooked proteins, curry powder, and sauce to the pan. Mix it well while tossing with green onions until it’s hot. Finish with cilantro and lime for some fresh flavor.

Notes

  1. Fresh stuff tastes way better.
  2. Crank up the heat! It keeps everything crisp.
  3. Don’t leave the noodles soaking too long.

Tools You'll Need

  • Big wok or a wide skillet
  • A large bowl to prep the noodles

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has shrimp, so it’s not safe for shellfish allergies.
  • Includes eggs.
  • Soy is in the mix.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 541
  • Total Fat: 14 g
  • Total Carbohydrate: 62 g
  • Protein: 40 g