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Singapore Noodles Recipe

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4.1 from 1 review

Singapore Noodles are a vibrant, flavorful stir-fried dish combining thin rice vermicelli noodles with tender chicken, juicy shrimp, and crisp vegetables, all infused with fragrant curry powder and savory sauces. Perfect for a quick, satisfying weeknight meal or sharing with friends and family, this Asian-inspired dish balances spice and sweetness with a fresh lime garnish.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Noodles and Protein

  • 8 ounces rice vermicelli noodles (thin)
  • 1 pound boneless skinless chicken breast (thinly sliced)
  • 1 cup large shrimp (peeled and deveined)
  • 2 large eggs (beaten)

For the Vegetables

  • 1 large onion (thinly sliced)
  • 1 medium red bell pepper (thinly sliced)
  • 2 medium carrots (julienned)
  • 3 green onions (sliced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)

For the Sauce and Seasoning

  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar

For Garnish

  • Fresh cilantro (chopped)
  • Lime wedges (for serving)

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 to avoid overcooking.
  2. Prepare Sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar. Set aside.
  3. Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add thinly sliced chicken breast and cook for 3-4 minutes until almost cooked through.
  4. Cook Shrimp: Add peeled and deveined shrimp to the skillet with chicken; cook 2-3 minutes until shrimp turn pink and are cooked through. Remove chicken and shrimp from the skillet; set aside.
  5. Sauté Aromatics: In the same skillet or wok, add remaining 1 tablespoon vegetable oil. Add minced garlic and fresh ginger; cook about 30 seconds until fragrant.
  6. Cook Vegetables: Add sliced onion, red bell pepper, and julienned carrots to the skillet. 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. Mix scrambled eggs with vegetables.
  8. Add Noodles and Protein: Add soaked and drained rice noodles, cooked chicken, and shrimp to the skillet. Sprinkle 2 tablespoons curry powder over everything and toss to coat evenly.
  9. Combine Sauce: Pour the prepared soy-oyster sauce mixture over noodles and vegetables, tossing to coat all ingredients evenly.
  10. Finish Cooking: Stir in sliced green onions and cook for an additional 1-2 minutes until everything is heated through and well combined.
  11. Garnish and Serve: Remove from heat; garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the noodles.

Notes

  • Be careful not to over-soak the vermicelli noodles; they should be tender but still firm to hold texture during stir-frying.
  • Use a large wok or skillet with high sides to allow easy tossing and even cooking of ingredients.
  • Curry powder can be adjusted to taste; start with 2 tablespoons and add more for stronger flavor.
  • Shrimp can be substituted with other seafood or omitted for a vegetarian option (adjust protein accordingly).
  • For extra heat, add a dash of chili flakes or fresh sliced chili during vegetable stir-fry.
  • Use low-sodium soy sauce to control sodium content if preferred.
  • Leftover noodles can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian

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