I am sure many of you have tried Singapore Noodles in Chinese/Cantonese restaurants here in the US. Singapore noodles do not originate 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.
In any case, the origin shouldn’t really matter. It’s one of the most popular noodle dishes and quite delicious, and I am sharing my homemade Singapore noodles recipe with you.
It’s very easy to make, and you can make a big batch for the entire family.
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.
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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 tablespoon 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, and then add in the Sauce. Stir continuously until everything is well combined.
Turn off the heat and serve the noodles immediately.
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