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    Home » Recipes » Mains » Singapore Curry Noodles

    Singapore Curry Noodles

    Last Modified: June 15, 2022 - Published by: christieathome - Comments: 9 Comments

    Jump to Recipe Jump to Video Print Recipe

    Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and vegetables! Ready in 30 minutes.

    Singapore Curry Noodles

    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.

    Singapore Curry Noodles

    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.

    Singapore Curry Noodles
    Singapore Curry Noodles
    Singapore Curry Noodles

    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.

    Singapore Curry Noodles

    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

    *This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

    Singapore Curry Vermicelli

    Easy Singapore Curry Noodles

    christieathome
    Singapore Curry Noodles. Curry seasoned rice noodles stir fried with juicy savoury chicken and vegetables! Ready in 30 minutes.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine asian, Chinese
    Servings 5
    Calories per serving 370 kcal

    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!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Wok
    Measuring Set
    Cutting Board
    Santoku Knife
    Nutrition
    Calories: 370kcal | Carbohydrates: 61g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1078mg | Potassium: 360mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1242IU | Vitamin C: 48mg | Calcium: 56mg | Iron: 2mg
    Course dinner, lunch
    Cuisine asian, Chinese
    Keyword best curry noodles singapore, chicken curry vermicelli, curried rice noodles, curried vermicelli noodles, curry noodles recipe, curry noodles singapore recipe, curry rice noodles, curry rice vermicelli, curry vermicelli noodles, curry with vermicelli noodles, easy singapore curry noodles, how to cook singapore curry noodles, how to make singapore curry noodles, recipes with vermicelli noodles, singapore curry noodles, singapore curry noodles recipe, singapore noodles, singapore noodles recipe, singapore vermicelli, singapore vermicelli recipe, vermicelli curry noodles, vermicelli noodles recipe, vermicelli noodles recipes, vermicelli recipes
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    Reader Interactions

    Comments

    1. Katherine | Love In My Oven

      February 24, 2020 at 10:23 pm

      5 stars
      This is something I would LOVE for dinner or even lunch, Christie! Flavorful ingredients like these would be absolutely delicious with vermicelli noodles!

      Reply
    2. Never Ending Journeys

      February 25, 2020 at 12:34 pm

      5 stars
      Wow, these noodles look absolutely delicious!

      Reply
    3. Heidi | The Frugal Girls

      March 15, 2021 at 5:05 pm

      5 stars
      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!

      Reply
    4. PETER RANDRUP

      April 19, 2021 at 3:21 am

      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.

      Reply
      • christieathome

        April 20, 2021 at 4:27 pm

        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.

        Reply
    5. Colleen

      September 15, 2021 at 9:08 pm

      5 stars
      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.

      Reply
      • christieathome

        September 17, 2021 at 2:20 pm

        Thank you so much for making my recipe Colleen! I am so glad to hear that you enjoyed it.

        Reply
    6. Abby

      December 16, 2022 at 7:57 pm

      5 stars
      These were sooo good & easy. I think next time I would double the sauce!

      Reply
      • christieathome

        December 18, 2022 at 4:55 pm

        Thanks so much for making my recipe Abby! Glad you enjoyed it!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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