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!
How To Make Singapore Noodles
Soak Noodles and Prepare the Sauce
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.
Cook The Chicken and Shrimp
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.
Stir-Fry 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.
Scramble the Eggs
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.
Combine Noodles and Spices
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.
Garnish and Serve
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.
Frequently Asked Questions (FAQs)
1. How can I make this recipe vegetarian or vegan?
Replace the chicken and shrimp with tofu or your favorite plant-based protein. Swap oyster sauce for a vegetarian alternative like mushroom or hoisin sauce, and omit the eggs or use a tofu scramble.
2. What should I do if my noodles turn out too sticky?
Soak the rice vermicelli just until tender but still firm, then rinse under cold water to remove excess starch. Toss with a little oil or soy sauce while cooking to keep the noodles separate.
3. How do I store leftovers and how long do they last?
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
4. Can I freeze Singapore Noodles?
Yes! Cool completely, portion into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet with a little oil and water.
5. How do I prevent overcooking the noodles?
Soak the noodles in hot water for about 5 minutes until tender but still firm to the bite. Avoid boiling to prevent mushiness and drain immediately to stop cooking.