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Singapore Noodles


2 people


25 minutes


Singapore noodles or Singapore rice noodles are made of noodles, curry powder, chicken, shrimp and veggies. This is the best Singapore noodle recipe ever!


– 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. shelled and deveined shrimp – 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

Step 1

Soak the rice sticks (rice vermicelli) in warm water, for about 20-30 minutes, or until they become soft. Strain in a colander.

Step 2

Coat the chicken with the cornstarch. Set aside. Mix all the ingredients for the Sauce in a small bowl. Set aside.

Step 3

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.

Step 4

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.

Step 5

Turn off the heat and serve the noodles immediately.

Thick Brush Stroke



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