Quick & Easy Singapore Curry Noodles

Name: Quick & Easy Singapore Curry Noodles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 lb rice vermicelli (dried kind); 1/2 lb skinless boneless chicken thighs (thinly sliced); 3 large eggs (beaten); 1 red bell pepper (chopped); 1 small onion (chopped ); 1 cup snap peas (or snow peas, ends removed); 1 cup baby corn (canned kind, strained); 4 garlic cloves (minced); 2 tbsp Shaoxing wine (or Dry sherry wine / chicken broth); 2 tbsp vegetable oil (or any neutral oil); 2 tbsp hoisin sauce; 1 tbsp regular soy sauce; 1/2 tsp cornstarch (or potato starch); ¼ cup regular soy sauce; 2 tsp curry powder (yellow kind ); 1 tsp white granulated sugar (or cane sugar)

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Chewy rice noodles stir fried with juicy chicken and fresh vegetables packed with curry flavors! These quick and easy Singapore Curry Noodles are ready in 30 minutes. They're restaurant quality saving you money. A great meal or main.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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Singapore Curry Noodles (or "Singapore Mei Fun" in Cantonese) are made of thin rice noodles stir fried with chicken, eggs, red pepper, onion, snap peas, baby corn in a light curry sauce.

It's a very popular dish in South East Asia. Despite it's name, it doesn't come from Singapore and it was created in Hong Kong. Shocking, right!

You'll often find Singapore rice noodles served at many Chinese restaurants or for takeout. The bright yellow colour of the noodles naturally comes from the the curry powder.

My version of this curry noodle dish is flavourful and not spicy depending on the type of curry powder you use.

I recommend using any yellow curry powder that doesn't contain red chili in it, like Japanese curry powder.

This is a quick and easy dish that is perfect for a busy weeknight meal for the whole family to enjoy, especially if you're a curry lover, like me!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Skinless Boneless Chicken Thighs: or substitute with chicken breast, pork shoulder, beef, shrimp, or extra firm tofu.
Dried Rice Vermicelli Noodles: these are thin rice noodles made of rice flour and water are opaque. Asian grocery stores or online retailers will sell them. These are not the same as glass noodles, cellophane noodles or mung bean noodles.
Large Eggs: if you're allergic to egg, please omit this ingredient.
Red Bell Pepper: or substitute with orange, yellow, green bell peppers or carrots.
Onions: or substitute with red onion.
Snap Peas: or substitute with snow peas, celery, bok choy, cabbage, yu choy sum or even gai-lan.
Canned Baby Corn: or substitute with fresh bean sprouts.
Fresh Garlic Cloves
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Shaoxing wine: a Chinese rice cooking wine. Or substitute with Dry Sherry. For a non-alcoholic or gluten-free version, substitute with any broth.

Singapore Noodle Sauce

Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
Yellow Curry Powder: ideally any Asian or Japanese Curry Powder. Avoid using Indian or Jamaican curry powder as it may be too spicy unless you prefer that.
White Granulated Sugar: or substitute with cane sugar.

Chicken Marinade

ingredients to marinate the chicken with

Hoisin Sauce: a thick brown sauce that is sweet with molasses. You can find this at most Asian grocery stores. If you’re gluten-free, substitute with a gluten-free hoisin sauce.
Regular soy sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, coconut aminos or a gluten-free soy sauce.
Cornstarch: or substitute with potato starch to tenderize the chicken.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.

Expert Tips

Use fresh chicken thighs for best taste as thigh meat is darker and juicier.
Don't over soak the rice noodles or they will be soggy in the pan. Only soak until they're loosened and limp.
Feel free to rinse the soaked noodles with cold water to remove excess starch and shake out excess water.
Cut noodles with clean kitchen scissors so they're lighter and easier to stir fry in the pan.
Prepare the noodle sauce in advance because the cooking process is fast!
Do not over cook the chicken and fry until 75% cooked as it will continue to stay in the pan.
Do not over stir-fry the noodles or they will become soggy. Once they're tossed with the sauce and other ingredients, remove it off heat.

Instructions

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

In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened. Strain immediately and rinse under cold water to remove excess water. Shake out any excess liquids.

In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened, limp and slightly softened. Strain immediately and rinse under cold water to remove excess water. Shake out any excess liquids.

In another large bowl, marinate sliced chicken with marinade ingredients as listed above as you work on the next step.

In another large bowl, marinate sliced chicken with marinade ingredients as listed above as you work on the next step.

In a small bowl, combine noodle sauce ingredients as listed above and set aside.

In a small bowl, combine noodle sauce ingredients as listed above and set aside.

Heat vegetable oil in a large pan on medium heat. Fry chicken until 75% cooked. Push to the side of the pan, pour in beaten eggs and scramble them. Then mix everything together and push to the side.

Heat vegetable oil in a large pan on medium heat. Fry chicken until 75% cooked. Push to the side of the pan, pour in beaten eggs and scramble them. Then mix everything together and push to the side.

Add onions, garlic, red bell peppers, snap peas and baby corn and stir fry until softened. Pour in Shaoxing wine and allow the alcohol to evaporate.

Add onions, garlic, red bell peppers, snap peas and baby corn and stir fry until softened. Pour in Shaoxing wine and allow the alcohol to evaporate.

Toss in noodles and noodle sauce together until incorporated with other ingredients. Serve and enjoy!

Toss in noodles and noodle sauce together until incorporated with other ingredients. Serve and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing Singapore curry noodles because the rice noodles and vegetables will change in texture.

Pairing Suggestions

Singapore curry noodles serve well with:

starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
white or brown rice, cauliflower rice, or fried rice
chow mein, lo mein, plain noodles, soup noodles
cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
protein dishes like Mongolian Chicken, Ginger Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Shrimp Omelet, Soy Garlic Tofu, Soy Sauce Chicken, Oven-Roasted Char Siu or Air Fryer Char Siu, Chinese Roasted Pork Belly.

FAQ

Can I make this in advance?

Singapore curry noodles can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.

Are Singapore curry noodles gluten-free?

Singapore curry noodles are not gluten-free since they contain soy sauce and hoisin which contain gluten. However, if you substitute the soy sauce and hoisin with gluten-free versions, you can make this dish gluten-free.

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