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Authentic Singapore Noodles

A flavorful and vibrant stir-fry featuring thin rice noodles, shrimp, chicken, and vegetables tossed in a fragrant curry powder-based sauce. This recipe delivers a delicious balance of sweet, savory, and spicy flavors.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 8 oz Thin Rice Noodles (Vermicelli)
  • 8 oz Shrimp, peeled and deveined
  • 6 oz Chicken Breast, thinly sliced
  • 2 Eggs
  • 1/2 Yellow Onion, thinly sliced
  • 1/2 Red Bell Pepper, thinly sliced
  • 1/2 Green Bell Pepper, thinly sliced
  • 1 cup Bean Sprouts
  • 2 Scallions, chopped
  • 2 cloves Garlic, minced
  • 2 tbsp Curry Powder
  • 2 tbsp Soy Sauce
  • 1 tbsp Oyster Sauce
  • 1 tsp Sugar
  • 1 tsp Sesame Oil
  • 2 tbsp Vegetable Oil
  • 1/4 tsp Red Pepper Flakes (optional)

Prepare the Noodles

Soak the rice noodles in hot water for about 5-7 minutes, or until they are softened but still firm. Drain well and set aside.

Prepare the Ingredients

In a small bowl, whisk together the soy sauce, oyster sauce, sugar, sesame oil, and curry powder. Set aside. Prepare all the ingredients by slicing or mincing as per the ingredient list.

Cook the Eggs

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs until cooked through. Remove from the wok and set aside.

Cook the Meat and Vegetables

Add the remaining vegetable oil to the wok. Add the garlic and cook for about 30 seconds until fragrant. Add the chicken and shrimp and stir-fry until cooked through. Add the onion and bell peppers and stir-fry for another 2-3 minutes until slightly softened.

Combine and Serve

Add the cooked noodles to the wok. Pour the sauce over the noodles and stir-fry until everything is well combined and the noodles are evenly coated. Add the scrambled eggs and bean sprouts. Stir-fry for another minute. Garnish with chopped scallions and red pepper flakes (optional). Serve immediately.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal, Carbohydrates: 20g, Protein: 10g, Fat: 4g. Note: These values are approximate and can vary based on specific ingredients and portion sizes.

Other Considerations for Nutrition

For a lower sodium option, use low-sodium soy sauce. To increase the vegetable content, add more bean sprouts or other vegetables like bok choy or carrots. Those with shellfish allergies should omit the shrimp.

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FAQ

  • Can I use different types of protein?

    Yes, you can substitute the shrimp and chicken with pork, beef, or tofu.
  • Can I make this vegetarian?

    Yes, omit the shrimp and chicken, and use vegetable broth instead of oyster sauce. Consider adding extra vegetables or tofu for protein.
  • Can I prepare this in advance?

    It's best to serve Singapore Noodles immediately after cooking. If you need to prep ahead, you can chop the vegetables and prepare the sauce in advance.