Easy 30-Minute Singapore Curry Noodles

Name: Easy 30-Minute Singapore Curry Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 8 oz rice vermicelli (dried kind); 1/2 lb skinless boneless chicken thighs (sliced into 1/4-inch-thick pieces); 3 large eggs (beaten); 1 red bell pepper (diced); 1 small onion (diced); 1 cup snap peas (ends trimmed); 1 cup baby corn (canned kind, drained well); 4 garlic cloves (minced); 2 tbsp Shaoxing wine; 2 tbsp vegetable oil (divided); 2 tbsp hoisin sauce; 1 tbsp regular soy sauce (or light soy sauce); 1/2 tsp cornstarch (); ¼ cup regular soy sauce (or light soy sauce); 2 tsp curry powder (yellow kind); 1 tsp white granulated sugar

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Springy rice vermicelli, tender chicken, eggs, and crisp vegetables are tossed in a fragrant curry seasoning. This easy Singapore curry noodles recipe is ready in just 30 minutes, with a quick soak and high-heat stir-fry keeping the noodles light and chewy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Despite their name, Singapore curry noodles, also known as Singapore mei fun, aren't actually from Singapore. They're a Cantonese-style stir-fried rice vermicelli dish associated with Hong Kong, seasoned with curry powder for its distinctive flavor and golden color.

I still remember having this dish during my travels in Southeast Asia and watching the cooks make it over their fiery woks. Cooking over intense heat creates that smoky flavor known as wok hei, making the noodles even more flavorful.

I found that briefly soaking the vermicelli just until softened, then rinsing it under cold water, keeps the noodles chewy instead of turning soft or breaking apart when stir-fried.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Main ingredients to make Singapore curry noodles

Skinless Boneless Chicken Thighs: I prefer thighs because they stay juicy during high-heat cooking. Chicken breast also works, but sear it briefly to avoid overcooking.
Dried Rice Vermicelli Noodles: Use thin 1 to 2 mm rice vermicelli noodles, also called rice sticks or mei fun. Their thin texture allows them to soften quickly and absorb the curry seasoning during stir-frying.
Large Eggs: Beat the eggs until smooth with no visible white streaks.
Red Bell Pepper: Other bell peppers or julienned carrots also work.
Onions: White or yellow onions both work.
Snap Peas: Trim off the pointy ends. Snow peas also work.
Canned Baby Corn: Drain well before adding it to the pan.
Fresh Garlic
Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.

Curry flavor ingredients for Singapore curry noodles.

Curry Flavor Base

Regular Soy Sauce: Seasons the noodles with a savory, salty flavor. Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Yellow Curry Powder: Gives the noodles their distinctive curry flavor and golden color. Use a mild yellow curry powder without red chilies to avoid excessive heat.
White Granulated Sugar: Cane sugar also works.
Shaoxing Wine: Adds a savory, slightly sweet depth as it cooks with the vegetables. Dry sherry also works.

Chicken Marinade

Hoisin Sauce: Adds a sweet and savory flavor to the chicken marinade.
Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Cornstarch: Coats the chicken to help it retain moisture and stay tender during high-heat cooking. Potato starch also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Slice against the grain: This shortens the muscle fibers, making the chicken easier to chew.
Don't over-soak the noodles: Over-softened vermicelli can turn mushy and break during stir-frying.
Drain the noodles well: Excess water can make the noodles soggy and dilute the curry seasoning.
Maintain medium-high heat: High enough heat prevents excess moisture from steaming the vegetables and noodles.
Use a carbon steel wok: If available, it can help develop smoky wok hei over high heat.

Instructions

Below are step-by-step instructions on how to make Singapore curry noodles:

Rice vermicelli noodles soaking in hot water until softened.

Soak the noodles: Place the rice vermicelli noodles in a large bowl and cover with boiling water. Soak for 1 to 2 minutes, just until loosened, limp, and slightly softened. Strain immediately, rinse under cold water to stop the cooking process, and shake off as much excess water as possible. Snip the noodles a few times with kitchen scissors to make them easier to toss. Set aside.

Sliced chicken thighs mixed with the marinade.

Marinate the chicken: Mix the sliced chicken with the marinade ingredients in a medium bowl. Marinate for 10 to 15 minutes.

Curry sauce mixed until evenly combined.

Make the sauce: Combine the regular soy sauce, yellow curry powder, and white granulated sugar in a small bowl until combined and the sugar has fully dissolved. Set aside.

Chicken and scrambled eggs cooked until just set.

Cook the chicken and eggs: Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Sear the chicken until mostly cooked, then move it to one side of the pan. Add the remaining oil to the empty side and pour in the beaten eggs. Scramble the eggs until just set, then mix them with the chicken, breaking them up into bite-sized pieces.

Vegetables stir-fried until crisp-tender.

Stir-fry the vegetables: Add the onions, garlic, red bell pepper, snap peas, and drained baby corn. Stir-fry until the vegetables are crisp-tender. Add the Shaoxing wine and stir-fry until it has mostly evaporated.

Singapore curry noodles tossed with the sauce until evenly coated.

Toss the noodles: Add the noodles and then the prepared sauce. Toss continuously with two spatulas until the noodles are evenly coated and heated through. Remove from the heat and serve immediately.

Storage & Reheating

Refrigerator: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer: I don't recommend freezing, as the vermicelli and vegetables can become soft and mushy after thawing.
Reheating: Microwave for 2 to 3 minutes or stir-fry in a pan over medium heat until heated through.

Variations

Gluten-Free: Use tamari instead of soy sauce, certified gluten-free hoisin sauce and curry powder, and dry sherry instead of Shaoxing wine.
Extra Spicy: Add ½ teaspoon red chili flakes or cayenne pepper to the curry sauce.

Pairing Suggestions

Serve Singapore noodles with:

Malaysian Curry Puffs: A crispy, savory starter.
Stir-Fried Snow Pea Leaves: A light, garlicky vegetable side.
Asian Cucumber Salad: A crisp, refreshing side.

FAQ

Why did my rice noodles break apart?

They were likely soaked too long or tossed too roughly. Soak them for only 1 to 2 minutes and gently toss them with two spatulas.

Can I use regular curry powder?

Yes. Use a mild yellow curry powder rather than a hot Madras-style curry powder for the intended flavor and golden color.

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