Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and fresh vegetables! This is a delicious noodle dish that is ready in 30 minutes!
Jump to:
What are Singapore Curry Noodles?
Singapore Curry Noodles (aka Singapore mei fun in Cantonese) is a stir-fried noodle dish is made of thin noodles, juicy chicken, eggs, red pepper, onion, snap peas, baby corn in a yellow light curry sauce. This is a very popular dish in Southeast Asia. Despite it's name this dish actually doesn't come from Singapore, it was created in Hong Kong. You'll often find these Singapore rice noodles served at many Cantonese restaurants or at Chinese takeout. The bright yellow colour of the noodles are iconic this dish and it comes from the the curry powder.Â
My version of singapore curry rice vermicelli is so flavourful, not spicy thanks to the fact that we’re using yellow curry powder (not Madras curry powder). It carries that curry flavour that we all know and enjoy. My singapore noodle recipe is a quick and easy dish that is perfect for a busy weeknight meal for the whole family to enjoy.Â
Ingredients
For this recipe you’ll need the following Singapore noodles ingredients. Please scroll down to below recipe card for exact measurements.
- Skinless boneless chicken thighs: or substitute with pork, beef, shrimp, extra firm tofu.
- Dried rice vermicelli noodles: These thin rice noodles are opaque and are not the same as glass noodles or cellophane noodles.
- Eggs
- Red bell pepper: or replace with yellow, orange or green bell peppers
- Onions: or replace with red onion
- Snap peas: or replace with snow peas
- Canned baby corn: this is optional
- Fresh garlic cloves
- Neutral oil: any flavorless oil like avocado oil, peanut oil, grapeseed oil, vegetable oil or canola oil with a higher smoke point. I would avoid using olive oil or coconut oil due to its heavier scent.
- Shaoxing wine:Â This is a Chinese rice wine popularly used in Chinese cooking. You may also substitute with Dry Sherry.Â
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 of your choice.
- Yellow curry powder: Avoid using Indian curry powder if possible as it's very strong in taste. I would suggest using any Asian curry powder.
- White granulated sugar:Â this helps to balance the salty flavors.Â
Chicken Marinade
- Hoisin sauce: This adds a caramelized sweetness to our sauce. It's often used in Chinese cooking, think of it like a Chinese BBQ sauce. Do not confuse this sauce with Oyster sauce despite the similar texture and color. Oyster sauce is saltier and not sweet.
- Regular soy sauce
- Corn starch:Â this helps make the chicken more tender by retaining the moisture.Â
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
How to make Singapore Curry Noodles
Soak Rice Noodles
In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened and slightly softened.
Strain & Rinse Noodles
Strain immediately and optionally, rinse under cold water.
Marinate Chicken
In another bowl, marinate sliced chicken with marinade ingredients as listed above as you prepare the other ingredients.Â
Make Noodle Sauce
In a small bowl, combine noodle sauce ingredients, as listed above. Set aside.Â
Fry Chicken
In a large wok or large skillet on medium-high heat, add vegetable oil and chicken. Fry chicken until 75% cooked.Â
Scramble Eggs
Push the chicken to the side of the pan, pour in beaten eggs and scramble them. Then mix everything together and push it to the side of the pan.Â
Fry Vegetables
Stir fry onions, garlic, red bell peppers, snap peas and baby corn until softened. Add Shaoxing wine and allow the alcohol to evaporate.
Toss Noodles & Sauce
Toss in noodles and noodle sauce together until well combined with the rest of the other ingredients. Serve and enjoy!
Storage & Reheating
Leftover singapore curry noodles will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
Below are tips on making yellow curry Singapore noodles:
- Opt for chicken thighs for best results. This results in juicier tender chicken. Chicken breast tends to dry out quickly in most stir fries.
- Soak vermicelli in hot boiling water for only 1-2 minutes. Do not oversoak and not bring these noodles to a boil either. Only soak them until they become limp and immediately strain. For even chewier noodles, feel free to rinse them under cold water. This removes any excess starch.
- Do not overcook the chicken. I would suggest cooking until 75% cooked as it will stay in the pan to continue stir-frying.
- Cut noodles to make frying easier with clean kitchen scissors. This will help the noodles better incorporate with the other ingredients in the pan.
- Pre-mix the noodle sauce. Combine your noodle sauce in advance for an even distribution of taste.
- Do not overcook the noodles. Once the noodles and sauce are mixed with the other ingredients, remove off the heat immediately or the noodles can become soggy.
FAQ
Can I use other vegetables?
Yes! Feel free to substitute with vegetables that you like, such as carrots, celery, bean sprouts, green onions, cabbage, mushrooms. I would recommend using harder crunchier tasting vegetables for this noodle stir fry.Â
What is the best curry powder for singapore noodles?
I recommend using yellow curry powder as it’s not spicy. Note: If you use Indian Madras curry powder, it will be spicy.
Why is it called Singapore Noodles?
Funny enough this dish does not originate from Singapore. It was created in Hong Kong and inspired by the flavours of Chinese and Indian cooking.
Other noodle recipes you may like!
📖 Recipe
Quick & Easy Singapore Curry Noodles
Ingredients
- ½ lb rice vermicelli
- 3 boneless skinless chicken thighs sliced thinly
- 3 eggs beaten
- 1 red bell pepper chopped
- 1 small onion chopped
- 1 cup snap peas ends trimmed
- 1 cup canned baby corn optional
- 4 cloves garlic minced
- 2 tbsp Shaoxing wine or sub with Dry Sherry Wine (optional)
- 2 tablespoon vegetable oil or any neutral oil
Chicken Marinade
- 2 tbsp hoisin sauce
- 1 tbsp regular soy sauce
- ½ tsp cornstarch
Noodle Sauce:
- ¼ cup regular soy sauce
- 2 teaspoon curry powder yellow kind
- 1 teaspoon white granulated sugar
Instructions
- In a large bowl, soak vermicelli rice noodles in hot boiling water for 1-2 minutes max until noodles are loosened and slightly softened.
- Strain immediately and optionally, rinse under cold water.
- In another bowl, marinate sliced chicken with marinade ingredients as listed above as you prepare the other ingredients.
- In a small bowl, combine noodle sauce ingredients, as listed above. Set aside.
- In a large wok or large skillet on medium-high heat, add vegetable oil and chicken. Fry chicken until 75% cooked.
- Push the chicken to the side of the pan, pour in beaten eggs and scramble them. Then mix everything together and push it to the side of the pan.
- Stir fry onions, garlic, red bell peppers, snap peas and baby corn until softened. Add Shaoxing wine and allow the alcohol to evaporate.
- Toss in noodles and noodle sauce together until well combined with the rest of the other ingredients. Serve and enjoy!
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 🙂
Never Ending Journeys
Wow, these noodles look absolutely delicious!
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!
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.
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.
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!
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.
Sreed Haran
Thank you for the recipe love it
sreed
christieathome
Thanks so much for making my recipe, Sreed! So glad you enjoyed it 🙂