Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and vegetables! Ready in 30 minutes.
What are Singapore Curry Noodles?
This Singapore curry vermicelli recipe is a very popular dish in Southeast Asia! It's one that you will find often on menu in Asian restaurants even in Canada.
Flavourful but not spicy!
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.
What you’ll need
For this recipe you’ll need the following Singapore noodles ingredients:
- chicken boneless skinless thighs
- dried rice vermicelli noodles
- red bell pepper
- yellow onion
- snap peas
- canned baby corn, optional
- garlic cloves
- avocado oil, or any neutral oil
- Shaoxing wine, or sub with Dry Sherry Wine (optional)
Singapore Noodle Sauce:
- regular soy sauce
- yellow curry powder
- hoisin sauce
- regular soy sauce
- corn starch
How to make Singapore Curry Noodles
Below are visuals to show you how to make chicken curry Singapore noodles. Please scroll down to the recipe card below to find full instructions and details.
Below are tips on making yellow curry Singapore noodles:
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.
Cut noodles to make frying easier
Culturally, you’re not supposed to cut noodles but to make things easier, I would recommend cutting the rehydrated noodles with clean scissors a few times. This will help the noodles better incorporate with the other ingredients.
Pre-mix the noodle sauce
Combine your noodle sauce in advance for an even distribution of taste.
Below are frequently asked questions about my easy Singapore curry noodles:
How long will these noodles last?
They should last 4 days, stored in the fridge.
Can I use other vegetables?
Yes! Feel free to substitute with vegetables that you like. I would recommend using harder crunchier tasting vegetables.
Can I use beef, pork or tofu?
Yes! I would recommend extra firm tofu for this recipe.
What is the best curry powder for singapore noodles?
I recommend using yellow curry powder as it’s not spicy. Note: If you use Madras curry powder, it will be spicy.
What does Singapore Noodles taste like?
Picture spring chewy rice noodles seasoned with curry and soy sauce with juicy savoury chicken, bell peppers, baby corn, onion, and snap peas.
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 recipes you may like!
If you enjoyed these Asia curry singapore noodles, you may like these other rice noodle recipes:
Well, I hope you give my Singapore Curry Noodles a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my curry chicken singapore noodles, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Did you enjoy it?
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Easy Singapore Curry Noodles
- 3 boneless skinless chicken thighs sliced thinly
- 227 grams rice vermicelli
- 3 eggs beaten
- 1 red bell pepper chopped
- 1 cup yellow 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 avocado oil or sub with any neutral oil
- In a large bowl, soak your 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.
- Marinate chicken with marinade ingredients as listed above, for a couple minutes.
- In another bowl, combine noodle sauce ingredients, as listed above.
- In a wok or pan set over medium high heat, add oil and chicken. Fry chicken until mostly cooked.
- Push chicken to the side side, pour in beaten eggs and scramble them. Then mix the eggs and chicken together. Sweep everything to the side.
- Add onions, garlic, red bell peppers, snap peas and baby corn. Fry vegetables have softened. Pour in Shaoxing wine and allow the alcohol to evaporate.
- Toss in noodles, followed noodle sauce. Mix noodles until they are well coated in sauce for a minute. Serve and enjoy!
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