Description
Craving a bold, colorful dish that’s bursting with flavor? Singapore Noodles are a fast, stir-fried vermicelli noodle dish loaded with juicy chicken, crisp vegetables, and coated in a fragrant curry sauce. It’s the perfect solution for an easy dinner, quick lunch, or meal prep staple. This easy recipe takes pantry staples and turns them into a vibrant, curry-infused delight — great for those looking for healthy snack options, quick dinner ideas, or even breakfast ideas with a savory twist. Naturally gluten-free when made with tamari, it fits a wide variety of diets. Singapore Noodles are your new go-to when you want something both simple and satisfying.
Ingredients
200g 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
0.5 cup frozen peas, thawed
200g cooked chicken breast, sliced thinly
2 green onions, sliced
2 tablespoons soy sauce or tamari
1 tablespoon curry powder (Madras style preferred)
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
Salt and white pepper, to taste
Fresh cilantro or lime wedges for garnish (optional)
Instructions
1. 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. Optionally, cut slightly for easier tossing.
2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add eggs and scramble until just set. Remove and set aside.
3. In the same wok, add the remaining tablespoon of oil. Stir-fry onions and garlic for 30 seconds until fragrant. Add red bell pepper, carrot, and cabbage. Cook for 2–3 minutes. Add peas and sliced chicken.
4. Add drained noodles to the wok. Toss everything together. Add curry powder, soy sauce, and optional oyster sauce. Return eggs to the pan. Add green onions and sesame oil.
5. Toss to coat evenly and stir-fry 1–2 more minutes. Season with salt and white pepper.
6. Serve hot, garnished with cilantro or a squeeze of lime juice.
Notes
For best texture, soak rice vermicelli only until just tender—avoid boiling.
Stir-fry in stages and over high heat to avoid soggy noodles and veggies.
Customize with any protein or vegetables you have on hand—great for fridge cleanouts!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 140mg