Craving a quick and comforting noodle dish? These easy Singapore curry noodles come together in just 30 minutes with tender chicken, eggs, crisp vegetables, and springy vermicelli coated in a fragrant curry seasoning. It's a simple, flavorful meal inspired by the vibrant noodle dishes of Singapore.
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I make this dish often, and my travels through Singapore sparked my love for high-heat noodle cooking. Many hawker-style dishes get their signature smoky depth from wok hei - the "breath of the wok" created by quickly cooking ingredients over intense heat.
To recreate that bold flavor at home, I sear each ingredient quickly and use a standard mild yellow curry powder without red chilis. This gives the noodles their signature golden color and fragrant curry flavor while keeping the heat balanced and approachable.
Why My Recipe Works
- Even Curry Flavor: Mixing the curry powder into the sauce first helps it dissolve evenly, coating every noodle with bold curry flavor without clumps.
- Springy Vermicelli: A quick soak and cold rinse stops the cooking process, removes excess starch, and keeps the noodles from sticking together.
- Tender Chicken: Searing the chicken until mostly cooked keeps it juicy, as it finishes cooking with the hot noodles and sauce.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Skinless Boneless Chicken Thighs: Stays juicy and flavorful under high heat. (Sub: Chicken breast or shrimp)
- Dried Rice Vermicelli Noodles: Absorb the curry flavor while staying light and springy.
- Large Eggs: Lightly scrambled for richness and balance.
- Red Bell Pepper: Dice evenly for quick cooking and even bites. (Sub: Orange, yellow, or green bell peppers, or carrots)
- Onions: Dice evenly for balanced savory sweetness. (Sub: Red onion)
- Snap Peas: Trim ends to maintain their crisp texture. (Sub: Snow peas)
- Canned Baby Corn: Drain well to avoid excess moisture.
- Fresh Garlic Cloves: Mince finely to distribute the flavor throughout the dish.
- Vegetable Oil: Use a neutral oil with a high smoke point for high-heat cooking. (Sub: Canola or avocado oil)
Curry Flavor Base
- Regular Soy Sauce: Adds savory depth to the noodles. (Sub: Low sodium soy sauce or light soy sauce)
- Yellow Curry Powder: Use a mild blend without red chilis for the signature golden color without excessive heat.
- White Granulated Sugar: Balances the curry spices and savory flavors. (Sub: Cane sugar)
- Shaoxing Wine: Added to the hot pan to deepen the aroma and flavor. (Sub: Dry Sherry)
Chicken Marinade
- Hoisin Sauce: Adds sweetness and savory flavor to the chicken.
- Regular Soy Sauce: Seasons the chicken before cooking. (Sub: Low sodium soy sauce or light soy sauce)
- Cornstarch: Creates a tender, silky coating on the chicken. (Sub: Potato starch)
Note: Most Asian grocery stores carry these ingredients, and they are also available online.
Instructions
Below are step-by-step instructions on how to make Singapore curry noodles:
- Soak the noodles: Place the vermicelli rice noodles in boiling water 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 any excess liquid.
- Marinate the chicken: Mix the sliced chicken with the listed marinade ingredients in a medium bowl. Let it rest for 10 to 15 minutes.
- Whisk the sauce: Combine the regular soy sauce, yellow curry powder, and white granulated sugar in a small bowl until the sugar dissolves. Set aside.
- Sear the proteins: Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Sear the chicken pieces until about three-quarters cooked, then move them to one side of the pan. Add the remaining oil to the empty space, pour in the beaten eggs, and scramble until just set. Mix everything together before moving on to the next step.
- Cook the aromatics: Add the diced onions, minced garlic, diced red bell peppers, snap peas, and drained baby corn to the empty side of the pan. Stir-fry until slightly softened, then add the Shaoxing wine and let it cook off.
- Combine and heat: Add the noodles and prepared sauce to the pan. Toss continuously until the noodles are evenly coated and everything is heated through. Remove from heat.
Expert Tips
- Shake the strainer well to remove excess water from the noodles before adding them to the pan.
- Snip the damp noodles with kitchen scissors to make them easier to toss and mix evenly.
- Toss with two utensils to gently lift the vermicelli and prevent the delicate strands from breaking.
- Turn off the heat immediately after tossing with the sauce to preserve the curry's delicate aromas.
Variations
- Gluten-Free Version: Swap regular soy sauce for tamari or coconut aminos, use a certified gluten-free hoisin sauce, and replace Shaoxing wine with dry sherry.
- Vegetarian Alternative: Replace the chicken thighs with pan-fried extra-firm tofu cubes.
- Extra-Spicy Option: Add 1⁄2 teaspoon of dried red chili flakes or cayenne pepper to the curry powder blend for extra heat.
Pairing Suggestions
Serve Singapore curry vermicelli with:
- Malaysian Curry Puff: Flaky pastries with savory curry filling that add a crisp contrast to the soft vermicelli noodles.
- Stir-Fried Snow Pea Leaves: A light garlic vegetable side that balances the bold curry flavors.
- Malaysian Curry Chicken: A deeply spiced chicken dish that makes the meal heartier and more filling.
Storage & Reheating
- Refrigerator: Store cooled leftover noodles in an airtight container in the refrigerator for up to 4 days.
- Freezing: Not recommended, as the rice vermicelli and vegetables may become soft and mushy after thawing.
- Reheating: Reheat in the microwave for 2 to 3 minutes or gently stir-fry in a pan over medium heat until heated through.
FAQ
Why did my rice noodles break into small pieces?
The vermicelli was likely soaked too long or tossed too roughly in the pan. Keep the hot soak to 1 to 2 minutes and use two utensils to gently lift and fold the noodles instead of stirring aggressively.
Can I use standard grocery store curry powder?
Yes, a standard yellow curry powder works well for this dish. Choose a mild or sweet blend instead of a hot Madras style to achieve the signature golden color without overwhelming heat.
How do I keep the chicken from drying out?
Sear the chicken until about three-quarters cooked before moving it aside. The residual heat from the pan will gently finish cooking it while you stir-fry the vegetables and noodles.
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📖 Recipe
30-min. Easy Singapore Curry Noodles
Craving a quick and comforting noodle dish? These easy Singapore curry noodles come together in just 30 minutes with tender chicken, eggs, crisp vegetables, and springy vermicelli coated in a fragrant curry seasoning. It's a simple, flavorful meal inspired by the vibrant noodle dishes of Singapore.
Ingredients
- 8 oz rice vermicelli dry kind
- ½ lb skinless boneless chicken thighs thinly sliced
- 3 large eggs beaten
- 1 red bell pepper diced
- 1 small onion diced
- 1 cup snap peas or snow peas, ends trimmed
- 1 cup baby corn canned kind, strained
- 4 garlic cloves minced
- 2 tbsp Shaoxing wine or dry sherry
- 2 tablespoon vegetable oil divided
Chicken Marinade
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce or light soy sauce
- ½ tsp cornstarch
Noodle Sauce
- ¼ cup regular soy sauce or light soy sauce
- 2 teaspoon curry powder yellow kind
- 1 teaspoon white granulated sugar
Instructions
- Place the vermicelli rice noodles in boiling water 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 any excess liquid.
- Mix the sliced chicken with the listed marinade ingredients in a medium bowl. Let it rest for 10 to 15 minutes.
- Combine the regular soy sauce, yellow curry powder, and white granulated sugar in a small bowl until the sugar dissolves. Set the sauce aside.
- Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Sear the chicken pieces until about three-quarters cooked, then move them to one side of the pan. Add the remaining oil to the empty space, pour in the beaten eggs, and scramble until just set. Mix everything together before moving on to the next step.
- Add the diced onions, minced garlic, diced red bell peppers, snap peas, and drained baby corn to the empty side of the pan. Stir-fry until slightly softened, then add the Shaoxing wine and let it cook off.
- Add the noodles and prepared sauce to the pan. Toss continuously until the noodles are evenly coated and everything is heated through. Remove from heat.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 372kcal | Carbohydrates: 59g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 1131mg | Potassium: 451mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1276IU | Vitamin C: 47mg | Calcium: 58mg | Iron: 3mg
Karmen
Delicious recipe
Reminds me of Filipino pancit.
Christie Lai
Thanks so much for making my recipe, Karmen!
Ramón
It was delicious and easy to make. I think next time I’ll use cooked basmati rice instead of vermicelli noodles. I bet that will taste delicious.
Christie Lai
Thanks for making my recipe! I hope you enjoy it with basmati rice! I can see it tasting very good with that.
Deborah
For our taste we needed to increase the curry powder by 1/2 teaspoon more and maybe a 1/2 tabs more of soy sauce and some salt. But the explanation of the method was far more easier than other recipes I have tried for Singapore Noodles. Thank you 🙂
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it and thanks for sharing your experience.
Sreed Haran
Thank you for the recipe love it
sreed
christieathome
Thanks so much for making my recipe, Sreed! So glad you enjoyed it 🙂
Sue Warren
Excellent dish. Used different veggies but everything else was the same. Easy to make. Can the extras be frozen?
christieathome
Thanks so much for sharing your kind review Sue! Glad it worked out with different veggies! To answer your question, unfortunately rice noodles don't freeze well - they turn hard and become less chewy. But you can fridge the leftovers and they will last up to 4 days.
Abby
These were sooo good & easy. I think next time I would double the sauce!
christieathome
Thanks so much for making my recipe Abby! Glad you enjoyed it!
Colleen
I used chicken breats instead of thighs as that's what was pulled out to thaw. I also used different crunchy veg as that's what we had on hand. Other than that, we followed the recipe pretty much exactly. This was easy and delicious with a comforting mild curry flavor. Def make it again.
christieathome
Thank you so much for making my recipe Colleen! I am so glad to hear that you enjoyed it.
PETER RANDRUP
I love our local Chinese restaurant "Chow Mein" but it's not like all the ones I see online.When cooked the chow mein (made with thin yellow noodles) is 100% dry and the noodles are soft. Not wet at all! The only thing added to the Chow mein is a bit of shredded chicken and diced green onion. That's it.The veggie and meat dishes are separate. But no matter what noodle I use or how long I boil the noodle they end up wet and soggy. It tastes okay but it's not what I want .Even if I add in uncooked dry noodles the result is wet noodles. Do restaurants use a special brand or type of noodle? Do they steam cook their noodles? An help you could give would be appreciated. {I'd love to watch our local restaurant cook the chow mein but I doubt they'd let me - probably a secret.
christieathome
For Chow Mein specifically (not lo mein), they use Cantonese Egg Noodles that are called "Chow Mein Noodles" on the packaging. Since the noodles are fresh they will simply deep fry them in oil until crispy. Then after that set it aside and create the veggie meat sauce which is a thick glossy sauce made of a variety of seasoning ingredients. Then they pour the sauce over top. If you'd like a recipe for my Chow Mein that is similar to the restaurants, check out my Chicken Veggie Tofu Chow Mein, or my Veggie Chow Mein. Hope this helps.
Heidi | The Frugal Girls
I really love the color that the peppers and snap peas add to this dish. This dish is sure to serve up some dinnertime happiness!
Never Ending Journeys
Wow, these noodles look absolutely delicious!
Katherine | Love In My Oven
This is something I would LOVE for dinner or even lunch, Christie! Flavorful ingredients like these would be absolutely delicious with vermicelli noodles!
Lisa
Made this with Quorn chicken pieces - absolutely delicious.
christieathome
I am so thrilled to hear this Lisa! Thanks so much for making my recipe and glad it was enjoyed 🙂