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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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Other Recipes You Might Like
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.
Great recipe. What i replaced the curry powder by thai yellow curry paste. Simple because i love it. Thanks for the recipe.
Awesome thanks for trying my recipe.
This was AWESOME! Thank you sooooo much!
My husband said it tasted just like restaurant Singapore Noodles! What a compliment!
Yum! Thanks for your inspiration!
Hi Cher, all my recipes taste like restaurants. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
excellent and easy
Awesome thanks for trying my Singapore noodles recipe.
Coming from Singapore, please let me correct all the Malaysians. We do NOT add curry powder in our fried beehoon.. only Malaysian restaurants will serve Singapore noodles with curry powder. You will NEVER find it in Singapore. Please get the facts right.
Hi Deanna, did you have a chance to read my article? This dish is popular in the United States in Chinese/Cantonese restaurants and they use curry powder. I have clearly stated that you won’t find this noodle in Singapore. This dish is not popular in Malaysia…I don’t think we have it in Malaysia.
My first time eating Singapore Noodles was at a Cantonese restaurant in Honolulu, Hawaii, while dining with friends from Hong Kong.
I am sure the Malay and Indian food stalls in Malaysia have fried noodles and fried rice seasoned with curry powder but they definitely will not call it a Singapore dish.
Thank you for sharing your recipes.
Correct!
My first experience eating Singapore Noodles with curry powder was in a Singapore Hotel, but haven’t found them on a menu here in the states since! ?
They are available in many authentic Chinese restaurants.
When do you add bean sprouts
When do you add scallions
Thanks.
Hi Rosemarie, please check the updated recipe.
Thank you for clarifying this! Haha. I am Singaporean and my husband and I used to be so amused when we travel and see Singaporean noodles but have no idea what it is! In Singapore, we have Char Bee Hoon (fried vermicelli) which is always done without the curry powder.
That said, in every home, we ALL try to recreate the dish with our own version of fried vermicelli – vermicelli fried with whatever ingredients you and your family love. So it is a very versatile dish that way. LOL.
Thank you for your blog. I just realised I’ve followed it for a decade! Your recipes kept my husband and I sane with the taste of home when we were based overseas!
The recipe looks great but I actually did eat Singapore noodles at a hotels breakfast buffet in Singapore and they used curry powder too. .
LOVE singapore noodles!! great recipe :)
I use to order this dish in Boston and it would be spicy. What can I use to give it some heat?
When I used to order this dish from room service in Hong Kong 5-star hotels, it was always served with a dish of spicy chili sauce on the side to add at your discretion.