20 minute Singapore Curry Vermicelli Noodles! Thin springy rice vermicelli noodles flavoured with curry seasoning accompanied with tender juicy chicken and sautéed vegetables!. It is so delicious, quick and easy to make!
Other recipes you may like!
Pad See Ew Noodles
Mushroom Tofu Yakisoba Noodles
Chinese Vegetable Lo Mein
It's one of those staple dishes that you will want to keep making because it's so tasty and comes together in a simple and fast manner! Perfect for dinner and leftovers for lunch!
These easy Singapore curry noodles are also a great meal meal after a long day at work since it comes together quickly.
Watch how I made this!
What are Singapore Curry Noodles?
This Singapore curry vermicelli recipe is a very popular dish in South East Asia! It's one that you will find often on menu in Asian restaurants even in Canada (hello Markham and Richmond Hill, Ontario!)
My version of singapore curry rice vermicelli is so flavourful, not spicy but carries that curry flavour that we all know and enjoy.
It's packed with snap peas, red bell peppers, chicken, egg, garlic and red onion! You can really swap out the veggies and protein with whatever you desire. The sauce is what really gives these noodles their flavour.
If you love vermicelli then this is the vermicelli recipe for you!
For this recipe
You will need the following Singapore noodles ingredients:
- 227 grams dried rice vermicelli noodles, soaked in hot boiling water for 2 minutes.
- 4 tbsp avocado oil
- 3 eggs, lightly whisked
- 4 garlic cloves, finely chopped
- 1 cup red or white onion, finely diced
- One red bell pepper, cut into bite-sized pieces
- 1 cup baby corn optional
- 1 cup snap peas, trimmed and sliced
- 2 tbsp Dry Sherry (optional)
- ¼ cup soy sauce
- 2 tsp mild curry powder
- 1 tsp sugar
Chicken
- 3 pieces chicken boneless skinless thighs, sliced into bite size
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- ½ tsp corn starch
How to make Singapore Curry Noodles
- In a large bowl, soak your noodles in hot boiling water for 2 minutes max. Then rinse with cold water.
- Marinade chicken in sauce. It doesn't have to be for long.
- In a wok or pan set over high heat, add oil and chicken. Fry on both side until mostly cooked. Push them aside, pour in your whisked eggs. Allow it to cook and break the egg up into pieces.
- Then add in red onion, garlic, red bell peppers, snap peas. Saute until soft. Then pour in your dry sherry. Allow the alcohol to evaporate.
- Add in noodles, followed by curry powder, soy sauce, and sugar. Mix noodles until they are well coated in sauce for a minute. Serve and enjoy!
Tips for Preparing Chewy Delicious Noodles
Now we all hate soggy, soft noodles that just sit in your mouth, right? So here's my little quick tip that will ensure chewy springy noodles that you can apply to most Asian noodles like udon, rice noodles, vermicelli, mung beans noodles and sweet potato japchae noodles.
- In a large bowl, add your dry noodles in. Cover with hot boiling water until the noodles have loosened usually about 2 -3 minutes max.
- Then rinse off with cold water to stop the cooking process.
- Never boil your noodles ahead of time. This will make them soggy when you stir fry them!
- This same process can be applied to noodles in soup as well!
Pin for later!
My passion for Asian food
I love Asian food. I actually think it’s so incredibly delicious and packed with flavour to hit every single taste bud thanks to the variety of sauces and spices. It’s such a treat to have it when I visit Malaysia, my husband’s home country.
I was actually inspired by Marion’s Kitchen to make this recipe. If you’ve not heard of Marion, she’s a wonderful YouTuber who shares incredible delicious Asian recipes from Thailand, Hong Kong and South East Asia in general. Her recipes are SO delicious looking and she’s really inspired me to want to cook more asian recipes.
I grew up eating primarily asian food and I miss my mum’s cooking. So it’s nice to be able to cook more asian cuisine and share it here.
Give it a try!
Well I hope you give my Singapore Curry Vermicelli Noodles a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this Singapore noodles recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my Singapore Noodles, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Singapore Curry Vermicelli (20-min. Recipe)
Ingredients
- 227 grams dried rice vermicelli noodles soaked in hot boiling water for 2 minutes
- 4 tbsp avocado oil
- 3 eggs lightly whisked
- 4 cloves garlic finely chopped
- 1 cup onion finely diced
- 1 red bell pepper cut into bite-sized pieces
- 1 cup baby corn optional
- 1 cup snap peas trimmed and sliced
- 2 tbsp dry sherry wine (optional)
- ¼ cup soy sauce
- 2 tsp curry powder mild
- 1 tsp sugar
Chicken
- 3 pieces chicken thighs boneless skinless, sliced into bite size
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- ½ tsp corn starch
Instructions
- In a large bowl, soak your noodles in hot boiling water for 2 minutes max. Then rinse with cold water.
- Marinade chicken in sauce. It doesn't have to be for long.
- In a wok or pan set over high heat, add oil and chicken. Fry on both side until mostly cooked. Push them aside, pour in your whisked eggs. Allow it to cook and break the egg up into pieces.
- Then add in red onion, garlic, red bell peppers, snap peas. Saute until soft. Then pour in your dry sherry. Allow the alcohol to evaporate.
- Add in noodles, followed by curry powder, soy sauce, and sugar. Mix noodles until they are well coated in sauce for a minute. Serve and enjoy!
This is something I would LOVE for dinner or even lunch, Christie! Flavorful ingredients like these would be absolutely delicious with vermicelli noodles!
Wow, these noodles look absolutely delicious!
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!
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.
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.
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.
Thank you so much for making my recipe Colleen! I am so glad to hear that you enjoyed it.