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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/singapore-noodles-recipe/