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Singapore Noodles

Delicious Singapore Noodles in Just 35 Minutes at Home

A quick and versatile dish with vibrant flavors, Singapore Noodles are a flavorful alternative to fast food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Vermicelli Noodles Soak until just tender to prevent mushiness.
For the Protein
  • 2 pieces Boneless Skinless Chicken Breast Provides protein; substitute with tofu for a vegetarian twist.
  • 250 grams Large Shrimp Adds flavor and texture; omit for a vegan option.
  • 2 pieces Eggs Contributes richness and texture; use tofu scramble for a plant-based version.
For the Vegetables
  • 1 piece Onion Aromatic base; thinly sliced.
  • 1 piece Red Bell Pepper Adds sweetness and color; substitute with green bell pepper if preferred.
  • 2 pieces Carrots Provide crunch and sweetness; julienne.
For Flavoring
  • 3 cloves Garlic Essential for flavor; minced.
  • 1 inch Fresh Ginger Adds warmth and depth; ground ginger can be a quick substitute.
  • 2 tablespoons Curry Powder Seasoning for warmth; adjust according to spice preference.
  • 3 tablespoons Soy Sauce Provides umami; use tamari for a gluten-free option.
  • 2 tablespoons Oyster Sauce Adds richness; mushroom sauce works for a vegetarian alternative.
For Balancing Taste
  • 1 tablespoon Rice Vinegar Balances the flavors; apple cider vinegar can be used in a pinch.
  • 1 teaspoon Sugar Enhances the savory notes.
For Garnish
  • 2 stalks Green Onions Garnish that enhances flavor and presentation.
  • 1 bunch Fresh Cilantro Optional garnish for added freshness.
  • 2 pieces Lime Wedges Serve for a zesty finish.

Equipment

  • Large skillet or wok
  • mixing bowl

Method
 

Cooking Steps
  1. Soak the rice vermicelli noodles in a bowl of hot water for about 5 minutes, or until they are just tender but not fully cooked. Drain and set aside.
  2. In a mixing bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar to create a flavorful sauce. Set aside.
  3. Heat a tablespoon of oil in a large skillet over medium-high heat. Add diced chicken breast and sauté for about 5-7 minutes until cooked through. Remove and set aside.
  4. In the same skillet, add the shrimp and cook for about 3-4 minutes until pink and opaque. Remove and keep warm with chicken.
  5. Add minced garlic and grated ginger to the skillet. Sauté until fragrant, about 1-2 minutes.
  6. Add onion, red bell pepper, and julienned carrots. Cook for about 5 minutes until tender but vibrant.
  7. Push the vegetables to one side, crack in the eggs, and scramble for about 2 minutes. Mix everything together.
  8. Add the soaked noodles, cooked chicken, and shrimp to the skillet. Sprinkle curry powder and toss gently, stir-fry for another 2-3 minutes.
  9. Pour the prepared sauce over the noodle mixture and toss for another 1-2 minutes until fully coated.
  10. Stir in sliced green onions, remove from heat, and serve garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 900mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 60mgCalcium: 40mgIron: 3mg

Notes

Consider preparing the sauce ahead of time for quicker cooking on busy weeknights. Store leftovers in an airtight container for up to 3-4 days.

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