Singapore Noodles Recipe

Introduction

Singapore Noodles is a flavorful stir-fried dish featuring thin rice vermicelli noodles tossed with curry, fresh vegetables, shrimp, and chicken. This vibrant recipe combines bold spices with fresh ingredients for a quick and satisfying meal.

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)

Instructions

1. Step 1: Soak the rice vermicelli noodles in a large bowl of hot water for about 5 minutes until tender but still firm. Drain and set aside, taking care not to overcook.
2. Step 2: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar. Set this sauce mixture aside.
3. Step 3: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 3–4 minutes until nearly cooked through.
4. Step 4: Add the shrimp to the skillet with the chicken and cook for 2–3 minutes until the shrimp turn pink. Remove both from the skillet and set aside.
5. Step 5: Add the remaining tablespoon of oil to the skillet. Stir in the minced garlic and ginger, cooking for about 30 seconds until fragrant.
6. Step 6: Add the sliced onion, red bell pepper, and julienned carrots. Stir-fry for about 5 minutes until vegetables are tender-crisp.
7. Step 7: Push the vegetables to one side of the skillet and pour the beaten eggs into the cleared space. Scramble until fully cooked, then combine with the vegetables.
8. Step 8: Add the soaked noodles, cooked chicken, and shrimp back into the skillet. Sprinkle the curry powder evenly over the mixture and toss well to coat everything.
9. Step 9: Pour the prepared sauce over the noodles and ingredients, tossing to ensure an even coating.
10. Step 10: Stir in the sliced green onions and cook for another 1–2 minutes until heated through.
11. Step 11: Garnish with chopped fresh cilantro and serve immediately with lime wedges on the side.

Tips & Variations

• For a vegetarian version, omit the chicken and shrimp and add tofu or extra vegetables like snow peas and bean sprouts.
• Adjust the curry powder amount to taste for milder or more intense curry flavor.
• Use gluten-free soy sauce if needed for dietary restrictions.
• Be careful not to over-soak the noodles to prevent them from becoming mushy.

Storage

Store leftover Singapore noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for Singapore Noodles?

Rice vermicelli is traditional, but you can substitute with other thin rice noodles or even thin wheat noodles if preferred, keeping in mind the cooking times may vary.

What if I don’t have oyster sauce?

You can substitute oyster sauce with hoisin sauce or additional soy sauce mixed with a little sugar, though the flavor will be slightly different.

Singapore Noodles Recipe

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★★★★★

4.7 from 94 reviews

Singapore Noodles is a flavorful stir-fried dish featuring thin rice vermicelli noodles tossed with fragrant curry powder, succulent shrimp, tender chicken, crisp vegetables, and scrambled eggs. This bright and vibrant dish is enhanced with a savory sauce made from soy, oyster sauce, and rice vinegar, making it a perfect quick and satisfying meal inspired by classic Asian street food.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Noodles

• 8 ounces rice vermicelli noodles (thin)

Proteins

• 1 pound boneless skinless chicken breast (thinly sliced)
• 1 cup large shrimp (peeled and deveined)
• 2 large eggs (beaten)

Vegetables

• 1 large onion (thinly sliced)
• 1 medium red bell pepper (thinly sliced)
• 2 medium carrots (julienned)
• 3 green onions (sliced)
• fresh cilantro (chopped, for garnish)

Seasonings & Sauces

• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 2 tablespoons curry powder
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar

To Serve

• lime wedges

Instructions

1. Soak Noodles: 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 tender but still firm. Drain and set aside carefully to avoid over-soaking.
2. Mix Sauces: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Set this sauce mixture aside.
3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3-4 minutes until almost cooked through.
4. Add Shrimp: Add the peeled and deveined shrimp to the skillet with the chicken. Cook for 2-3 minutes until shrimp turn pink and are fully cooked. Remove chicken and shrimp from skillet and set aside.
5. Cook Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and fresh ginger and sauté for about 30 seconds until fragrant.
6. Stir-fry Vegetables: Add sliced onion, red bell pepper, and julienned carrots. Stir-fry for about 5 minutes until vegetables are tender-crisp.
7. Scramble Eggs: Push vegetables to one side of the skillet. Pour beaten eggs into the empty side and scramble until fully cooked, then mix eggs with the vegetables.
8. Add Noodles and Protein: Add soaked and drained rice noodles, cooked chicken, and shrimp back into the skillet. Sprinkle 2 tablespoons curry powder over the mixture and toss well to coat evenly.
9. Add Sauce: Pour the prepared soy-oyster sauce mixture over the noodles and stir everything together to coat evenly.
10. Add Green Onions: Stir in sliced green onions and cook for 1-2 minutes until heated through.
11. Garnish and Serve: Garnish with chopped fresh cilantro and serve with lime wedges on the side for a zesty finish.

Notes

• Be careful not to over-soak the vermicelli noodles; they should be tender but still firm as they will cook slightly more when stir-fried.
• Use a wok or a large skillet to allow room for tossing and stirring ingredients evenly.
• You can substitute chicken with pork or tofu for a different protein option.
• Adjust the curry powder amount to taste for more or less spice.
• Lime wedges add a nice acidity and freshness, so serve them on the side.

Keywords: Singapore Noodles, curry noodles, stir-fry noodles, Asian noodles, rice vermicelli, shrimp noodles, chicken noodles, quick dinner, easy stir fry