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Singapore noodles or Singapore rice noodlesare made of noodles, curry powder, chicken, shrimp and veggies. This is the best Singapore noodle recipe ever!
Singapore Rice Noodles
What are Singapore noodles?
I am sure many of you have tried Singapore style noodles in Chinese/Cantonese restaurants here in the United States.
This noodle recipe do not come from Singapore; if you go to Singapore, you will never find these noodles there.
I believe the dish is a Chinese/Cantonese creation, probably invented by Chinese or Cantonese chefs in Hong Kong or United States.
It’s basically a stir-fried rice noodle dish made of rice vermicelli, curry powder, with chicken, pork, shrimp, vegetables and eggs as the toppings.
Singapore Noodles Recipe
This recipe is very easy to make at home. The recipe calls for the following ingredients:
- Rice noodles (vermicelli)
- Boneless chicken breast
- Shrimp
- Bean sprouts
- Egg
- Garlic
- Bell Pepper
- Onion
- Oyster sauce
See the recipe card for full information on ingredients.
Frequently Asked Questions
Because of the curry powder used in the recipe, the noodles taste spicy.
The noodles used in the recipe is rice noodles or rice vermicelli. They are also called “Mai Fun” (Cantonese spelling). You can get the noodles in the international food aisle at many food stores. If you can’t find them at your store, you will be able to find them at Asian food stores or online.
Yes, rice noodles are made of rice flour and water. The noodles are vegan and keto friendly.
This recipe is only 355 calories per serving.
What To Serve With This Recipe
Serve this stir-fried curry noodles as a main dish or with other side dishes. For Chinese meal and easy weeknight dinner, I recommend the following recipes.
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Singapore Noodles Recipe
Ingredients
- 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 garlic minced
- 4 oz. onion , (1/2)
- 2 oz. red bell pepper
- 6 oz. shrimp, shelled and deveined
- 2 eggs, lightly beaten
- 6 oz. bean sprout
- 3 stalks scallion, cut into two-inch lengths
Sauce:
- 1 tablespoon oyster sauce
- 2 tablespoons curry powder
- 1 ½ tablespoons soy sauce
- ½ tablespoon sugar
- ¾ cup water
Instructions
- Soak the rice sticks (rice vermicelli) in warm water for 20-30 minutes, or until they become soft. Drain in a colander.
- Coat the chicken with cornstarch and set aside. In a small bowl, mix all the ingredients for the sauce and set aside.
- Heat the oil in a wok or skillet over high heat. Add the garlic, onion, and bell peppers, and stir-fry until aromatic. Add the chicken and shrimp, and stir-fry until they change color. Add the rice sticks and stir to combine well with all the ingredients for about 1 minute.
- Use the spatula to push the noodles to one side of the wok or skillet. Add the eggs and let them cook for about 1 minute or until the bottom sets. Fold the noodles over the eggs, then add the bean sprouts, sauce, and scallions. Stir continuously until everything is well combined.
- Turn off the heat and serve the noodles immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you use just regular vermecilli or thin spaghetti? trying it tonight!
Yes you can.
Singapore noodles are a favorite with me, I order them frequently from one of my locals,
so delicious. I was happy to see the recipe on your site, Bee, you have so many recipes I love
and will try. We made yours last night, delectable, and an easy recipe to follow as you wrote it.
Made exactly as written, do not change a thing. Thank you! We enjoyed it very much..
Hi, I was wondering if I can sub cornstarch for something else? Maybe potato starch or flour? Thanks
Yes.
Where can I see the old version where you used shiitake mushrooms, etc
This Singapore recipes has been updated. Simplified and no less delicious.
Are you sure? I have eaten it in Singapore a couple of times. It was sold in the ‘made to order’ food stall…do you know this type of food stall where you order what you want, like fried rice or ‘main fan’ or whatever else you want.
Yes, the Singapore fried noodles taste different from the ones we get in the US. Here it’s made with curry powder.
Thanks for the recipe…can’t wait to try it out! When do we add the bean sprouts and scallions?
Hi Bee,
Looks so good! Singapore Noodles is a great dish. I have just posted a vegetarian version on youtube – great minds think alike! hehe
Is it @Tbsp of curry powder or 2 tsp?
Looks is very amazing.. any one wants to eat…
Is it 2Tbsp of curry powder or 2 Tsp?
It’s 2 tablespoons as stated in the recipe.
In China it would contain BBQ pork (chashao) or spam instead of chicken.
Not sure about China, but over here in the UK BBQ pork is used.
Yes correct, it’s the same here but I just made it with chicken.