Name: Singapore Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces rice vermicelli noodles (thin); 1 pound boneless skinless chicken breast (thinly sliced); 1 cup large shrimp (peeled and deveined); 2 large eggs (beaten); 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); 3 green onions (sliced); 2 tablespoons vegetable oil; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 2 tablespoons curry powder; 1 teaspoon sugar; fresh cilantro (chopped); lime wedges (for serving)

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Introduction

Singapore noodles are a vibrant and flavorful stir-fry featuring tender rice vermicelli, aromatic curry, and a colorful mix of vegetables, chicken, and shrimp. This quick and satisfying dish balances savory, tangy, and slightly sweet flavors, perfect for a weeknight dinner or casual gathering.

A large black speckled pan filled with thin rice noodles mixed with sliced cooked chicken pieces, julienned orange carrots, chopped green onions, and small bits of green herbs scattered on top. The noodles are light golden brown with some strands tangled across the pan’s surface. Two copper-colored utensils rest on the right side of the pan, partially buried in the noodles. The pan is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Soak the rice vermicelli noodles in a large bowl of hot water for about 5 minutes, or until tender but still firm. Drain and set aside, being careful not to overcook.
Step 2: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar. Set this sauce mixture aside.
Step 3: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 3-4 minutes until almost cooked through.
Step 4: Add the shrimp to the skillet and cook for another 2-3 minutes until they turn pink and are cooked through. Remove chicken and shrimp from the skillet and set aside.
Step 5: Add the remaining 1 tablespoon of oil to the skillet. Sauté the minced garlic and ginger for about 30 seconds until fragrant.
Step 6: Add the sliced onion, red bell pepper, and julienned carrots. Stir-fry for 5 minutes until the vegetables are tender-crisp.
Step 7: Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty side and scramble until fully cooked, then mix them with the vegetables.
Step 8: Add the soaked noodles, cooked chicken, and shrimp to the skillet. Sprinkle the curry powder evenly over the mixture and toss to coat.
Step 9: Pour the prepared sauce over the noodles and vegetables. Toss everything thoroughly to combine and coat evenly.
Step 10: Stir in the sliced green onions and cook for 1-2 more minutes until heated through.
Step 11: Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over.

Tips & Variations

For a vegetarian version, omit the chicken and shrimp and increase the amount of vegetables or add tofu.
Adjust the curry powder quantity to suit your preferred spice level.
Rice vermicelli can be found in most Asian markets or well-stocked grocery stores; soak them carefully to avoid mushiness.
Add a handful of bean sprouts at the end for extra crunch and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to prevent drying out.

How to Serve

A white plate holds a mound of thin rice noodles mixed with small pieces of cooked light yellow chicken, orange thin carrot strips, and green sliced scallions scattered throughout. Light brown cooked shrimp peek through the noodles. Bright green lime wedges rest on top and around the edges of the pile. The dish is garnished with finely chopped green herbs sprinkled on the noodles and the white marbled surface beneath the plate. The texture of the noodles looks light and slightly dry with a mix of soft cooked meat and crunchy fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins instead of chicken and shrimp?

Yes, you can substitute with pork, beef, tofu, or omit proteins entirely for a vegetarian dish. Just cook them thoroughly before adding to the noodles.

How do I prevent the noodles from sticking together?

Soak the noodles just until tender and drain them well. Tossing them lightly with a little oil before cooking helps keep them separated, and avoid over-soaking or overcooking.