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Singapore Noodles Recipe

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Singapore Noodles is a quick, colorful, and satisfying stir-fry featuring rice vermicelli, prawns, chicken, beef, vegetables, and a fragrant curry-seasoned sauce. This restaurant-style dish is packed with flavor and perfect for busy weeknights or casual entertaining.

Ingredients

  • 180 g (6.5 oz) dried vermicelli rice noodles
  • 1 tsp sesame oil
  • 1 tbsp medium curry powder
  • 1 tsp turmeric
  • 1/2 tsp white pepper
  • 1 tsp sugar (white or light brown)
  • 2 tbsp soy sauce (light or all-purpose)
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine (Shaoxing)
  • 1 tsp sesame oil
  • 2 tbsp water
  • 2 tbsp oil
  • 1 small onion, peeled and thinly sliced
  • 1/2 red bell pepper, deseeded and thinly sliced
  • 1/2 green bell pepper, deseeded and thinly sliced
  • 1 medium carrot, peeled and sliced into thin strips
  • 2 cloves garlic, peeled and minced
  • 12 king prawns
  • 100 g (3.5 oz) cooked chicken breast, sliced into thin strips or shredded
  • 100 g (3.5 oz) cooked beef strips, chopped into small bite-sized pieces
  • 2 eggs, lightly whisked
  • 1 tsp soy sauce (light or all-purpose)
  • 100 g (3.5 oz) fresh bean sprouts
  • Chopped spring onions (scallions), for serving

Instructions

  1. Place the vermicelli noodles in a large bowl and cover with just-boiled water. Let them soak for 2 minutes, then gently separate the noodles with tongs or chopsticks.
  2. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
  3. Drizzle the noodles with sesame oil and toss to coat. Set aside.
  4. In a small bowl, mix together the curry powder, turmeric, white pepper, sugar, soy sauce, oyster sauce, rice wine, sesame oil, and water. Set aside.
  5. Heat the oil in a wok over medium-high heat.
  6. Add the onion, red bell pepper, green bell pepper, and carrot. Stir-fry for 2–3 minutes until slightly softened.
  7. Add the minced garlic and cook for 30 seconds until fragrant.
  8. Add the prawns and cook for 2–3 minutes until pink and cooked through.
  9. Stir in the cooked chicken and beef and cook for another 2 minutes.
  10. Push everything to one side of the wok. Pour in the whisked eggs and soy sauce, scrambling continuously until the eggs are cooked.
  11. Add the bean sprouts and prepared vermicelli noodles.
  12. Pour the sauce mixture over everything.
  13. Increase the heat to high and stir-fry for 4–5 minutes, tossing constantly until everything is heated through and evenly coated.
  14. Divide among serving plates and garnish with chopped spring onions before serving.

Notes

  • Replace the prawns with extra chicken, beef, or tofu if preferred.
  • Add mushrooms, cabbage, snow peas, broccoli, snap peas, or baby corn for extra vegetables.
  • Increase the curry powder or add fresh chilies for more heat.
  • Use turkey or lamb instead of beef for a different flavor profile.
  • For a vegetarian version, replace the meat and prawns with tofu and additional vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a wok or skillet with a splash of water, or microwave in short intervals until heated through.
  • Freezing is not recommended as the noodles and vegetables may lose their texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/singapore-noodles-recipe/