Singapore Noodles
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Imagine the vibrant streets of Singapore coming alive in your kitchen, where sizzling woks and aromatic spices create a feast for the senses. With each toss of the rice vermicelli noodles, this Singapore Noodles recipe transforms simple ingredients into a harmonious symphony of flavors.
Why Make These Singapore Noodles
Picture yourself standing over a hot wok, hearing the sizzle of tender chicken and shrimp as they hit the pan, feeling the warmth of the aromatic garlic and ginger. With each stir, you’re building layers of flavor that turn simple ingredients into something truly special. You’ll be amazed at how quickly the fragrant curry powder blends with the soy and oyster sauces, giving the noodles that perfect balance of savory and slightly sweet.
I know you’re busy, but this recipe comes together in just 35 minutes, making it perfect for a weeknight dinner when you want something quick but packed with flavor. And trust me, the best part is when you take that first bite—the tender vermicelli noodles soaked in rich sauces, crisp veggies, and perfectly cooked proteins all come together in a way that’s both comforting and exotic. I promise, once you make this, you’ll want to comment just to share how much you loved it—or, better yet, you’ll be heading straight back to the kitchen to make it again.
Before You Begin
- Prep Everything First: Singapore Noodles cook fast, so it’s essential to have all your ingredients chopped, sliced, and ready to go before you even turn on the heat. Once that wok heats up, you won’t have time to pause.
- Soak the Noodles, Don’t Boil: Rice vermicelli noodles can get mushy if boiled. Soak them in hot water for just 5 minutes until they’re tender but still firm to the bite. Drain them immediately and set them aside to avoid overcooking.
- High Heat Is Key: You want your wok or skillet to be nice and hot before you start stir-frying. High heat helps create that slight char and adds the smoky “wok hei” flavor that makes this dish so irresistible.
- Customize the Spice Level: Singapore Noodles traditionally have a kick, but you can easily adjust the curry powder to suit your taste. If you’re new to spice, start with a little and add more as you taste—it’s easier to add than to take away!
Ingredients You’ll Need
- Rice Vermicelli Noodles: These thin noodles are the base of the dish, soaking up all the delicious flavors. If you can’t find rice vermicelli, glass noodles or thin spaghetti can make a suitable substitute.
- Vegetable Oil: Any neutral oil like canola or peanut oil works well if you don’t have vegetable oil on hand.
- Garlic and Fresh Ginger: These aromatics bring depth and fragrance to the dish, creating a flavorful foundation. Fresh is best, but you can use garlic paste or ground ginger if needed.
- Onion, Red Bell Pepper, and Carrots: These veggies add color, crunch, and natural sweetness to balance out the spices. You can swap the bell pepper for yellow or green if preferred.
- Eggs: Scrambled into the dish for added texture and richness.
- Chicken Breast and Shrimp: The perfect protein duo! Chicken and shrimp provide a tender, juicy bite. Feel free to swap the chicken for tofu or omit the shrimp if you’re allergic.
- Curry Powder: This is where the iconic flavor comes from. It adds a warm, slightly spicy note. If you’re looking to reduce heat, start with less or opt for a milder curry powder. If you don’t have curry powder you can make your own using my recipe.
- Soy Sauce, Oyster Sauce, and Rice Vinegar: These three work together to bring a savory, umami-rich taste with a hint of tang. If you’re gluten-free, opt for tamari instead of soy sauce.
- Sugar: Just a touch helps balance the savory and spicy notes, creating a more rounded flavor.
- Green Onions: Stirred in at the end, they add freshness and a subtle bite. You could swap with chives for a milder flavor.
- Fresh Cilantro and Lime Wedges: These are for garnish, adding brightness and a refreshing contrast to the rich noodles. If you’re not a cilantro fan, parsley works as a substitute!
Start by placing 8 ounces of thin rice vermicelli noodles in a large bowl. Pour hot water over them, ensuring they’re fully submerged. Let them soak for about 5 minutes until they’re tender yet still have a slight bite. In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar.
Tip: Keep a close eye on the noodles to prevent them from becoming mushy.
While the noodles are soaking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 pound of thinly sliced boneless, skinless chicken breast and cook for roughly 3-4 minutes until it’s nearly cooked through.
Next, introduce 1 cup of large, peeled, and deveined shrimp to the skillet with the chicken. Stir and cook for another 2-3 minutes until the shrimp turn a lovely pink and are fully cooked. Once done, remove both the chicken and shrimp from the skillet and set them aside.
Tip: Removing the proteins early prevents them from overcooking while you work on the vegetables.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in 2 cloves of minced garlic and 1 tablespoon of minced fresh ginger, cooking for about 30 seconds until they release their fragrant aromas. Now, add 1 large thinly sliced onion, 1 medium thinly sliced red bell pepper, and 2 medium julienned carrots to the skillet. Stir-fry these vibrant vegetables for approximately 5 minutes until they’re tender-crisp.
Push the vegetables to one side of the skillet and pour in 2 beaten large eggs into the empty space. Scramble the eggs until they’re fully cooked, then mix them back in with the vegetables.
Tip: Scrambling the eggs separately allows them to stay fluffy and evenly distributed.
Next, add the soaked and drained rice vermicelli noodles, along with the cooked chicken and shrimp, back into the skillet. Sprinkle 2 tablespoons of curry powder over the noodles and toss everything together to ensure an even coating. Pour the prepared sauce over the noodles and vegetables, tossing to coat everything evenly.
Stir in 3 sliced green onions and cook for another 1-2 minutes until everything is heated through. Finally, garnish your Singapore Noodles with chopped fresh cilantro and serve with lime wedges on the side.
How To Serve
To create a well-rounded and delightful meal, pairing your Singapore Noodles with complementary dishes is key. Here are some ideas:
Fresh Spring Rolls
Wonton Soup
Chinese Chicken Skewers
Thai Cucumber Salad
Frequently Asked Questions
How Can I Make This Recipe Vegetarian or Vegan?
To transform this Singapore Noodles recipe into a vegetarian or vegan delight, simply replace the chicken and shrimp with tofu or your favorite plant-based protein. Additionally, swap out the oyster sauce for a vegetarian alternative like mushroom sauce or hoisin sauce. For the eggs, you can omit them or use a tofu scramble to maintain that lovely texture and richness.
What Should I Do If My Noodles Turn Out Too Sticky?
Sticky noodles can be a common hiccup, but don’t worry! To prevent them, make sure to soak the rice vermicelli just long enough until they’re tender but still firm. Rinse the noodles under cold water after soaking to remove excess starch, which helps keep them separate. If they do get a bit sticky while cooking, gently toss them with a little extra oil or add a splash of soy sauce to help separate the strands.
How Do I Store Leftovers of Singapore Noodles?
Once your Singapore Noodles have cooled to room temperature, transfer them to an airtight container and refrigerate. They’ll keep well for up to 3-4 days. When reheating, add a splash of water or broth and gently stir-fry in a skillet or microwave to revive their vibrant flavors and prevent them from drying out.
Can I Freeze Singapore Noodles for Later?
Yes, you can definitely freeze Singapore Noodles! To do so, let the dish cool completely before portioning it into freezer-safe containers or resealable bags. Make sure to remove as much air as possible to prevent freezer burn. Label the containers with the date, and your noodles will stay fresh for up to 2 months. When you’re ready to enjoy them, thaw overnight in the refrigerator and reheat in a skillet with a little oil or microwave, adding a touch of water if needed/
More Delicious Asian Dishes
- Ramen Noodle Salad
- Beef Chow Mein
- Spicy Peanut Noodles
- Chicken Lo Mein
- Asian Ground Beef Noodles
- Filipino Pancit
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Singapore Noodles
Video
Ingredients
- 8 ounces rice vermicelli noodles (thin)
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 large onion (thinly sliced)
- 1 medium red bell pepper (thinly sliced)
- 2 medium carrots (julienned)
- 2 large eggs (beaten)
- 1 pound boneless skinless chicken breast (thinly sliced)
- 1 cup large shrimp (peeled and deveined)
- 2 tablespoons curry powder
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 3 green onions (sliced)
- fresh cilantro (chopped (for garnish))
- lime wedges (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place 8 ounces of rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for about 5 minutes or until they are tender but still firm. Drain and set aside. Watch them so you don't overcook them.
- In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken breast to the skillet and cook for about 3-4 minutes, or until the chicken is almost cooked through.
- Add the raw shrimp to the skillet with the chicken and cook for another 2-3 minutes, or until the shrimp turn pink and are cooked through. Remove the chicken and shrimp from the skillet and set aside.
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and fresh ginger and cook for about 30 seconds until fragrant.
- Add the thinly sliced onion, red bell pepper, and julienned carrots. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
- Add the soaked and drained rice noodles, cooked chicken, and shrimp to the skillet. Sprinkle 2 tablespoons of curry powder over the noodles and toss to coat evenly.
- Pour the prepared sauce over the noodles and vegetables, tossing to coat everything evenly.
- Stir in the sliced green onions and cook for another 1-2 minutes until everything is heated through.
- Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Notes
- Use Fresh Ingredients: Fresh garlic, ginger, and vegetables make a huge difference in flavor. Don’t skip out on quality produce!
- High Heat is Your Friend: Cooking on high heat helps achieve that nice sear and prevents the ingredients from getting soggy. Keep your wok or skillet nice and hot.
- Perfect Noodle Texture: Soak the rice vermicelli just until tender to keep them chewy. Over-soaking can make them mushy, which we definitely want to avoid.
- Wok vs. Skillet: If you have a wok, fantastic! It distributes heat more evenly and gives you that authentic stir-fry experience. If not, a large skillet works just as well—just make sure it’s spacious enough for tossing.
- Customize Your Protein: Feel free to switch up the chicken and shrimp with your favorite proteins like beef, tofu, or even extra veggies for a vegetarian twist.
- Leftovers: Store leftovers in an airtight container in the fridge for up to four days. Reheat them in a skillet with a splash of water to keep the noodles from drying out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
