Singapore Noodles

4.67 from 6 votes

Singapore Noodles

Singapore Noodles are a flavorful mix of rice noodles, chicken, shrimp, and fresh vegetables all tossed together with tasty spices. This dish is easy to make and packed with delicious flavors, making it perfect for a quick weeknight meal or sharing with friends and family.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch

Cuisine: Asian

Keyword: singapore noodles

Servings:

Calories: 541kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

8 ounces rice vermicelli noodles thin
2 tablespoons vegetable oil
2 cloves garlic minced
1 tablespoon fresh ginger minced
1 large onion thinly sliced
1 medium red bell pepper thinly sliced
2 medium carrots julienned
2 large eggs beaten
1 pound boneless skinless chicken breast thinly sliced
1 cup large shrimp peeled and deveined
2 tablespoons curry powder
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 teaspoon sugar
3 green onions sliced
fresh cilantro chopped (for garnish)
lime wedges for serving

US Customary - Metric

Instructions

Place 8 ounces of rice vermicelli noodles in a large bowl and cover with hot water. Let them soak for about 5 minutes or until they are tender but still firm. Drain and set aside. Watch them so you don't overcook them.
In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sugar. Set aside.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken breast to the skillet and cook for about 3-4 minutes, or until the chicken is almost cooked through.
Add the raw shrimp to the skillet with the chicken and cook for another 2-3 minutes, or until the shrimp turn pink and are cooked through. Remove the chicken and shrimp from the skillet and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and fresh ginger and cook for about 30 seconds until fragrant.
Add the thinly sliced onion, red bell pepper, and julienned carrots. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the soaked and drained rice noodles, cooked chicken, and shrimp to the skillet. Sprinkle 2 tablespoons of curry powder over the noodles and toss to coat evenly.
Pour the prepared sauce over the noodles and vegetables, tossing to coat everything evenly.
Stir in the sliced green onions and cook for another 1-2 minutes until everything is heated through.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Video

Notes

Use Fresh Ingredients: Fresh garlic, ginger, and vegetables make a huge difference in flavor. Don’t skip out on quality produce!
High Heat is Your Friend: Cooking on high heat helps achieve that nice sear and prevents the ingredients from getting soggy. Keep your wok or skillet nice and hot.
Perfect Noodle Texture: Soak the rice vermicelli just until tender to keep them chewy. Over-soaking can make them mushy, which we definitely want to avoid.
Wok vs. Skillet: If you have a wok, fantastic! It distributes heat more evenly and gives you that authentic stir-fry experience. If not, a large skillet works just as well—just make sure it’s spacious enough for tossing.
Customize Your Protein: Feel free to switch up the chicken and shrimp with your favorite proteins like beef, tofu, or even extra veggies for a vegetarian twist.
Leftovers: Store leftovers in an airtight container in the fridge for up to four days. Reheat them in a skillet with a splash of water to keep the noodles from drying out.

Nutrition