What are Singapore Noodles?
I am sure many of you have tried Singapore Noodles in Chinese/Cantonese restaurants here in the US. These actually do not come from Singapore – if you go to Singapore, you will never find it there.
I believe the dish is a Chinese creation. It’s basically stir-fried rice noodles, flavored with curry powder. Additionally, there are scrambled eggs and meat (usually chicken, beef, pork, and prawns).
Main Ingredients for Singapore Rice Noodles
- Rice vermicelli
- Boneless chicken breast
- Deveined shrimp
- Bean sprouts
- Bell Pepper
- Oyster sauce
Frequently Asked Questions
What do they call Singapore noodles in Singapore?
Sadly, they do not have Singapore noodles in Singapore. The closest thing to it is probably Hong Kong noodles.
Are Singapore noodles fattening?
Singapore noodles are low in fat as well as calories. However, shrimp can make it a high cholesterol dish.
Are rice noodles vegan?
Yes, rice noodles are vegan.
How many calories?
This recipe has 355 calories per serving.
Where can I get vermicelli?
The noodles used in the recipe is rice noodles or rice vermicelli. They are also called “Mai Fun” (Cantonese spelling) and I have seen them at the international food aisles at many food stores.
If you can’t find them at your store, you will be able to find them at Asian food stores.
Serve Singapore Noodles with:
For a wholesome dinner, make the following dishes.
Pairs well with:
Singapore Noodles Recipe
Singapore Noodles – curry-flavored fried rice noodles with chicken and shrimp. The BEST Singapore noodle recipe to try at home.
- 6 oz rice sticks, rice vermicelli
- 4 oz boneless and skinless chicken breast, cut into thin strips
- ½ teaspoon cornstarch
- 2 tablespoons oil
- 2 cloves garlicm minced
- 4 oz onion (1/2)
- 2 oz red bell pepper
- 6 oz shelled and deveined shrimp
- 2 eggs, lightly beaten
- 6 oz bean sprout (170 g)
- 3 stalks scallion, cut into two-inch lengths
Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. Strain in a colander.
Coat the chicken with the cornstarch. Set aside. Mix all the ingredients for the Sauce in a small bowl. Set aside.
Heat the oil in a wok or skillet over high heat. Add the garlic, onion, bell peppers and stir fry until aromatic. Add the chicken and shrimp, stir-fry until they change color. Add the rice sticks, stir to combine well with all the ingredients, for 1 minute. Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, add the bean sprouts, the Sauce and scallions. Stir continuously until everything is well combined.
Turn off the heat and serve the noodles immediately.