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
- eggs
- 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
- sugar
Chicken Marinade:
- 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.
Cooking Tips
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.
FAQ
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:
Bihun Goreng
Rainbow Fresh Rolls
Shrimp Pad Thai
Pad See Ew
Try it!
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?
If you genuinely enjoyed my Singapore noodles recipe, please leave a 5-star review. I would greatly appreciate it 🙂
Take care,
Christie
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Easy Singapore Curry Noodles
Ingredients
- 3 boneless skinless chicken thighs sliced thinly
- 227 grams dried vermicelli rice noodles
- 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 tbsp avocado oil or sub with 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 tsp curry powder yellow kind
- 1 tsp white granulated sugar
Instructions
- 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!
NOTES
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.