Quick and Easy Singapore Noodles
Who doesn’t love Singapore Noodles!! A delicious Asian inspired dish made with stir-fried curried vermicelli noodles, chicken, egg and veggies. Full of flavour and perfect for a speedy weeknight dinner.
Singapore noodles are a very popular take out dish here in Melbourne that you will find in most Chinese restaurants. Just like pad Thai or pad Seuw these noodles are a favourite for many families because of the mild taste and loads of flavour.
If your picking this up from your local take out, you will typically find Singapore noodles are made with chicken, shrimp, pork, vegetables and egg.
This website may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full Disclaimer.
Singapore Noodles
Contrary to what the name suggests, you won’t find this noodle dish in Singapore. It’s commonly found in Cantonese -style restaurants and take-away shops in Hong Kong.
This stir-fried dish has become popular in Australia, Canada and America.
This website may contain affiliate links, which means I may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my full Disclaimer.
How on earth did this dish get its name you ask? I have been told that it comes pretty close to a Singaporean dish called Xing Zhou which is also made with vermicelli noodles and similar ingredients. The stand out difference though is that it is not cooked with curry powder.
Why I love Singapore noodles
Lets face it when you have kids it can be hard to come up with dinner ideas that are going to please your little ones. Especially when your cooking noodle dishes because of the different spices. What I love about Singapore Noodles is that you can control the intensity by adding less or more curry powder. In this recipe I have made the dish quite mild but you can add more curry powder to up the intensity if you prefer.
Singapore noodles are easy to make and are super versatile as you can throw in whatever vegetables you like. Once you have the recipe as your base Its so easy to change it up and create a delicious, healthy dinner that the whole family will love. I love making this at the end of the week and using up whatever vegetables I have on hand.
What you will need
- Vermicelli Noodles: These are thin rice noodles that you can find at your local Supermarket.
- Peanut oil: I used peanut oil to add some extra flavour in the dish but you can substitute for vegetable oil.
- Chicken: Ive used chicken breast in the recipe but you can use steak or tofu if you prefer.
- Eggs: I cook the eggs seperately and then set them aside until needed at the end of the cooking process.
- Ginger: you can buy ginger from your fruit shop. When I am short on time I use crushed ginger which you can buy on Amazon.
- Curry Powder: this is the star of the show! The curry powder is what gives the noodles that classic flavour. I’ve made this recipe quite mild to suite most families however you can add more to intensify that curry flavour.
- Soy Sauce: I add this to the sauce to give a nice saltiness
- Chinese cooking wine: Also known as rice wine, you can find this at your local Asian grocer. You can substitute this for dry sherry or Mirin.
- vegetables: in the recipe I’ve used onion, garlic, capsicum, carrots and sugar snap peas. You can use whatever vegetables you have on hand. Change it up and keep it interesting!
- Spring onion and lemon for garnishing
My Top tips!!
- The trick is not to overcook the noodles otherwise when it comes to tossing it all together you will end up with mush. No one wants that!
- Cook the chicken separately and then add it at the end of the dish. This stops the chicken from drying out as It’s not in the wok for the entire cooking process.
How to make Singapore Noodles
Start by adding the sauce ingredients to a small bowl and mix well. Set aside for later.
Place vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside for later. reserve some of the cooking water.
Heat oil in a wok or heavy based fry pan over medium heat. Add the chicken and cook for 3-4 minutes or until cooked through. Remove and set aside.
Add some more oil to the wok, add the egg and spread it out to make a thin omelette. Once set, remove from the wok and slice. Set aside
Return the wok to medium heat and add the remaining oil then add the garlic, ginger and onion, cook for 2 minutes until onion starts to softened.
Next, add capsicum and carrot cook for 1 minute.
Lastly, add noodles, sugar snap peas, egg and Sauce and a splash of cooking water. Toss until the sauce coats all the noodles.
To serve, divide between bowls and top with spring onion and lemon wedges.
See below for full recipe
So there you have it! You are all set to get in your kitchen and whip us this delicious Singapore Noodles for dinner. I’m sure it will be a winner for your family too!! Let me know how it goes!
Tools to make the job easier
Robert Welch Signature cooks knife
You may also enjoy these recipes
- Authentic pad Thai
- Chin Chin’s beef pad seuw
- Chicken and broccoli stir fry with soba noodles
- Curried beef and cabbage
- Creamy yellow curry
Singapore Noodles
Ingredients
For the sauce
- 2 tbsp soy sauce
- 2 tbsp Chinese cooking wine
- 2 tsp curry powder
- ½ tsp sugar
- ½ tsp white pepper
For the Stir-Fry
- 100 grams dried vermicelli noodles
- 3 tbsp peanut oil
- 2 chicken breasts thinly sliced
- 3 eggs lightly beaten
- 1 onion diced
- 4 garlic cloves thinly sliced
- 1 tsp ginger grated
- 1 red capsicum halved, seeds removed and sliced
- 2 carrots grated
- 1 cup sugar snap peas sliced on a diagonal
- 2 spring onions trimmed, thinly sliced to serve
- 1 lemon cut into wedges for serving
Instructions
- Combine the Sauce ingredients in a small bowl and mix well. Set aside
- Place vermicelli noodles in a large bowl filled with boiled water and soak as per packet instructions. Drain and set aside for later. reserve some of the cooking water.
- Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat. Add the chicken and cook for 3-4 minutes or until cooked through. Remove and set aside.
- Add 1tbs oil to the wok. Add the egg and spread it out to make a thin omelette. Once set, use a spatula to roll it up, remove from the wok and slice. set aside
- Return the wok to medium heat and add the remaining 1 tbsp of oil. Add the garlic, ginger and onion, cook for 2 minutes until onion is slightly softened.
- Add capsicum and carrot cook for 1 minute. Add noodles, sugar snap peas, egg and Sauce and a splash of cooking water. Toss until the sauce coats all the noodles about 1 to 2 minutes.
- To serve, add generous amount to bowls and top with spring onion and lemon wedges.
