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Singapore Noodles Recipe

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★★★★★

4.6 from 109 reviews

Singapore Noodles is a vibrant and flavorful stir-fried noodle dish featuring thin rice vermicelli, tender chicken, succulent shrimp, crisp vegetables, and fragrant curry powder. This quick and delicious Asian-inspired meal is perfect for a satisfying weeknight dinner or special occasion.

Ingredients

Scale

Noodles

  • 8 ounces rice vermicelli noodles (thin)

Protein

  • 1 pound boneless skinless chicken breast (thinly sliced)
  • 1 cup large shrimp (peeled and deveined)
  • 2 large eggs (beaten)

Vegetables

  • 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)

Oils & Sauces

  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar

Spices & Seasonings

  • 2 tablespoons curry powder
  • 1 teaspoon sugar

Garnish

  • fresh cilantro (chopped)
  • lime wedges (for serving)

Instructions

  1. Soak Noodles: Place the rice vermicelli noodles in a large bowl and cover them with hot water. Let soak for about 5 minutes until they are tender but still firm. Drain well and set aside to prevent overcooking.
  2. Mix Sauces: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar until combined. Set aside the sauce mixture.
  3. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3 to 4 minutes until nearly cooked through.
  4. Add Shrimp: Add the peeled and deveined shrimp to the skillet with the chicken and cook for 2 to 3 minutes until the shrimp turn pink and are fully cooked. Remove the chicken and shrimp from the skillet and set aside.
  5. Cook the Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and fresh ginger and cook for about 30 seconds until fragrant.
  6. Cook Vegetables: Add the sliced onion, red bell pepper, and julienned carrots. Stir-fry the vegetables for about 5 minutes until tender-crisp.
  7. Scramble Eggs: 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 together with the vegetables.
  8. Add Noodles and Protein: Add the soaked and drained rice vermicelli noodles, cooked chicken, and shrimp to the skillet. Sprinkle the curry powder evenly over the ingredients and toss to coat thoroughly.
  9. Add Sauce: Pour the prepared sauce over the mixture and toss everything together to evenly distribute the flavors.
  10. Add Green Onions: Stir in the sliced green onions and cook for an additional 1 to 2 minutes until everything is heated through.
  11. Garnish and Serve: Garnish the Singapore Noodles with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish to add bright acidity.

Notes

  • Do not over-soak the noodles; they should be tender but still firm to prevent mushiness in the stir-fry.
  • You can substitute chicken and shrimp with tofu or other proteins for variation.
  • Adjust the amount of curry powder to your preferred spice level.
  • Use a wok if available for best stir-fry results and even cooking.
  • Leftover Singapore Noodles can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Singapore noodles, rice vermicelli, stir-fry, chicken shrimp noodles, curry noodles, Asian noodles recipe

Find it online: https://deliciousdishspot.com/singapore-noodles-recipe/