Singapore Noodles

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A vibrant and flavorful stir-fried noodle dish, Singapore Noodles are a feast for both the eyes and the taste buds. Golden-hued rice vermicelli is tossed with tender slices of meat, colorful vegetables, and a fragrant curry seasoning that brings the whole dish to life. Despite the name, this dish is more of a Cantonese-style creation than a traditional Singaporean staple—but it has earned its global popularity for good reason.

The magic of Singapore Noodles lies in its balance of texture and taste. Springy noodles soak up the robust flavors of garlic, curry, and soy, while crisp vegetables and protein add layers of savory delight. Whether you’re whipping this up for a quick weeknight dinner or serving it as part of an Asian-inspired spread, Singapore Noodles promise a satisfying, crowd-pleasing meal that comes together in no time.

Why You’ll Love This Singapore Noodles Recipe

• Bold, spicy-sweet flavor from curry powder and soy sauce
• Quick to prepare — perfect for busy weeknights
• Customizable with your favorite vegetables and proteins
• Great for meal prep and leftovers taste even better
• Gluten-free friendly when using rice noodles and tamari

Preparation Phase & Tools to Use

Before diving in, gather all your ingredients and prep everything in advance—this dish cooks fast! Essential tools include:

• Wok or Large Skillet: A wok is perfect for high-heat cooking and even stir-frying. If unavailable, a large skillet will do.
• Knife and Cutting Board: For prepping vegetables and slicing meat evenly.
• Mixing Bowl: To toss noodles or mix sauces ahead of time.
• Tongs or Chopsticks: For tossing the noodles without breaking them.

Each tool helps you move quickly and efficiently through the stir-fry process, which is key to preserving texture and flavor.

Preparation Tips

Soak your rice vermicelli in warm water until just tender—don’t overcook or they’ll get mushy when stir-fried. Slice proteins thinly so they cook quickly and evenly. If using shrimp, pat them dry for a good sear. Always cook ingredients in batches if needed to avoid overcrowding the wok, which can lead to steaming instead of stir-frying. Prep your sauce in advance and keep it nearby, as stir-fry moves fast and you’ll need everything ready to go.

Ingredients for this Singapore Noodles Recipe

• 200g (7 oz) rice vermicelli noodles
• 2 tablespoons vegetable oil (divided)
• 2 eggs, lightly beaten
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 small red bell pepper, julienned
• 1 small carrot, julienned
• 1 cup napa cabbage or bok choy, shredded
• 1/2 cup frozen peas (thawed)
• 200g (7 oz) cooked chicken breast, sliced thinly (or shrimp/tofu)
• 2 green onions, sliced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon curry powder (preferably Madras style)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and white pepper to taste
• Fresh cilantro or lime wedges for garnish (optional)

Step 1: Soak and Prepare the Vermicelli Noodles

Place rice vermicelli in a large bowl and cover with warm water. Soak for 10–15 minutes until noodles are just tender. Drain well and set aside. If desired, cut them slightly with kitchen scissors for easier tossing later.

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Step 2: Cook the Eggs

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs and set aside.

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Step 3: Stir-Fry the Vegetables and Protein

In the same wok, add the remaining tablespoon of oil. Stir-fry the onions and garlic until fragrant (about 30 seconds). Add red bell pepper, carrot, and cabbage. Cook for 2–3 minutes until slightly softened. Add the peas and sliced chicken (or chosen protein). Stir-fry for another 2 minutes.

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Step 4: Add Noodles and Sauce

Add the drained vermicelli noodles to the wok. Toss well to combine. Sprinkle in the curry powder, soy sauce, and oyster sauce if using. Add the scrambled eggs back in, followed by green onions and a drizzle of sesame oil.

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Step 5: Final Toss and Seasoning

Toss everything together until the noodles are evenly coated and golden from the curry. Season with salt and white pepper to taste. Stir-fry for another 1–2 minutes to let flavors fully absorb.

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Step 6: Serve Hot

Transfer to a serving platter or bowls. Garnish with fresh cilantro or a squeeze of lime juice for a zesty finish. Serve immediately while hot and fragrant.

Notes

Singapore Noodles are incredibly versatile—you can make them vegetarian, swap out proteins, or adjust spice levels to taste. The curry powder is the flavor foundation, so choose one with a rich aroma and a bit of heat. Pre-cooked proteins like rotisserie chicken or leftover roast pork are great time savers. If you’re meal-prepping, store the noodles separately from any garnishes to keep them fresh.

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Watch Out for These Mistakes While Cooking

• Overcooking the noodles: Rice vermicelli becomes mushy very quickly. Soak until just tender, then rinse and drain well.
• Adding everything at once: Stir-fry in stages—start with aromatics, then veggies, then noodles and sauces.
• Using too little heat: High heat is essential for proper stir-frying and that signature smoky flavor.
• Skipping the sauce prep: Mixing the curry powder and sauces ahead ensures balanced, even flavor.
• Crowding the wok: Too many ingredients at once can cause steaming instead of stir-frying. Cook in batches if needed.

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Storage Instructions

Store leftover Singapore Noodles in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of water or oil to refresh the texture. Avoid microwaving for long periods, as this can make the noodles rubbery. For best results, reheat over the stove.

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Estimated Nutrition (Per Serving)

• Calories: 380
• Protein: 22g
• Fat: 14g
• Saturated Fat: 3g
• Carbohydrates: 42g
• Fiber: 3g
• Sugar: 4g
• Sodium: 670mg

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Frequently Asked Questions

What kind of noodles are best for Singapore Noodles?

Rice vermicelli noodles are traditionally used. Look for thin ones labeled as “rice sticks” or “vermicelli”.

Can I make this dish vegetarian or vegan?

Absolutely! Replace the meat with tofu or plant-based protein, and skip the egg and oyster sauce for a vegan version.

How spicy is this dish?

It’s mildly spicy depending on the curry powder used. You can adjust the heat by adding chili flakes or fresh chilies.

Can I use other vegetables?

Yes, feel free to add snow peas, bean sprouts, mushrooms, or whatever is in your fridge.

Is this dish gluten-free?

It can be made gluten-free by using rice noodles and tamari instead of soy sauce. Always check your labels.

What protein works best?

Chicken, shrimp, pork, tofu, or even beef all work well. Just slice thinly for quick cooking.

Can I prep this in advance?

Yes, prep the veggies, protein, and sauce ahead of time. Store separately and stir-fry when ready.

What curry powder should I use?

Madras curry powder is ideal for its bold and warm flavor. Avoid sweet or overly mild blends.

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Conclusion

Singapore Noodles combine bold flavor, bright color, and satisfying texture in every bite. Whether you’re using up leftovers or starting from scratch, this dish delivers a delicious, one-pan meal that’s hard to beat. It’s a perfect fusion of East and West—simple enough for weeknights, yet vibrant enough to impress guests. Once you master the quick stir-fry process, you’ll find yourself coming back to this recipe again and again.

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