Singapore Noodles are a vibrant stir-fry dish known for their golden-hued rice vermicelli, bursting with curry flavor and loaded with shrimp, vegetables, and savory bites of meat. Despite the name, these noodles aren’t from Singapore but rather a Cantonese creation popularized through Hong Kong and Chinese takeout menus. Their vivid yellow color, complex spice, and delicate texture make them a standout dish that hits every craving.

Perfect for busy weeknights or flavorful meal prep, Singapore Noodles deliver savory, spicy, and slightly sweet notes all in one bowl. The magic lies in the balance of curry powder and soy sauce paired with crisp-tender veggies and protein-packed shrimp or chicken. Whether you enjoy them fresh off the wok or reheated, their flavor only deepens and intensifies over time.

Preparation Phase & Tools to Use

Creating restaurant-style Singapore Noodles at home is all about using the right equipment. First and foremost, a large wok or a non-stick skillet is essential. Its wide surface and high sides help distribute heat evenly, which is crucial for achieving that slight char and signature wok hei (breath of the wok) flavor.

A sharp chef’s knife is necessary to slice vegetables and proteins evenly. A colander helps drain soaked rice vermicelli properly without making them mushy, and a mixing bowl allows you to toss everything together with sauces before it hits the pan. For best control over the oil and sauces, consider a small ladle or measuring spoons.

To elevate texture, having tongs or chopsticks on hand will help toss the noodles without breaking them, keeping the strands intact and springy.

Ingredients for the Singapore Noodles

Each ingredient in Singapore Noodles plays a flavorful and textural role. Here’s what you’ll need:

Rice Vermicelli Noodles: These thin, delicate noodles soak up flavors beautifully and keep the dish light.
Shrimp: Adds juicy, savory protein and a touch of sweetness from the sea.
Chinese BBQ Pork (Char Siu): Offers a sweet, smoky counterpoint that makes each bite more interesting.

Eggs: Scrambled into the noodles, they add richness and a silky texture.
Bell Peppers: Brings crunch and sweetness, plus a pop of color.
Green Onions: Delivers mild sharpness and fresh aroma.
Cabbage or Bean Sprouts: Optional but great for extra crunch and freshness.

Yellow Curry Powder: The signature spice that gives Singapore Noodles their iconic color and flavor.
Soy Sauce: Adds depth and umami to balance the sweetness and spice.
Garlic & Ginger: Aromatic base for that savory backbone.
Sesame Oil: Just a dash enhances the nutty, toasty aroma.

Vegetable Oil: Neutral oil for high-heat stir-frying.

How To Make the Singapore Noodles

Step 1: Soften the Vermicelli

Place rice vermicelli in a large bowl and cover with hot water. Let it soak for 5 to 7 minutes until softened but not mushy. Drain and set aside.

Step 2: Prep All Ingredients

Slice your BBQ pork, bell peppers, and green onions. Beat the eggs in a bowl. Mince garlic and ginger. Having everything ready is key for a quick stir-fry.

Step 3: Scramble the Eggs

Heat a little oil in your wok over medium heat. Add beaten eggs and scramble gently until just set. Remove and set aside.

Step 4: Sear the Shrimp and Pork

In the same wok, add a bit more oil and toss in the shrimp. Sear until pink and just cooked through. Add BBQ pork slices and stir-fry for 1-2 minutes to heat through.

Step 5: Stir-Fry the Veggies

Add garlic and ginger, stir until fragrant. Then add bell peppers and cabbage or sprouts. Stir-fry for 1-2 minutes until slightly softened but still crisp.

Step 6: Combine Everything

Add softened noodles, scrambled eggs, shrimp, and pork back into the wok. Sprinkle in curry powder, soy sauce, and a dash of sesame oil. Toss everything together with tongs or chopsticks until evenly coated and heated through.

Step 7: Garnish and Serve

Finish with chopped green onions and adjust seasoning to taste. Serve hot and enjoy immediately!

How to Serve and Store Singapore Noodles

Singapore Noodles are best served hot, straight from the wok. Plate them in wide, shallow bowls to let the steam rise and flavors shine. A sprinkle of extra green onions or a drizzle of chili oil makes a great finishing touch if you love spice. These noodles pair wonderfully with light sides like cucumber salad or steamed dumplings.

If you have leftovers, let the noodles cool completely before transferring to an airtight container. They keep well in the fridge for up to 3 days. To reheat, stir-fry them in a non-stick skillet over medium heat with a splash of water or broth to restore moisture and revive the flavors.

Frequently Asked Questions

How spicy are Singapore Noodles?

The heat level depends on the curry powder used. Some blends are mild, while others bring serious heat. You can also add chili flakes or hot sauce if you prefer a spicier kick.

Can I make this dish vegetarian?

Absolutely! Omit the shrimp and pork, and substitute with tofu, mushrooms, or more vegetables like snap peas and carrots.

What noodles should I buy?

Look for “rice vermicelli” or “rice stick noodles” in the Asian aisle of most grocery stores. They’re thin, white, and cook quickly by soaking in hot water.

Why are my noodles clumping together?

Over-soaking or not draining vermicelli properly can cause clumping. After soaking, rinse them in cold water and toss with a bit of oil if needed before stir-frying.

Can I freeze Singapore Noodles?

It’s not ideal. The texture of the noodles tends to break down after freezing and thawing. For best results, enjoy them fresh or within a few days from the fridge.

Want More Noodle Ideas with a Twist?

If you’re into flavor-packed noodle dishes like these Singapore Noodles, you might also love exploring these other satisfying meals:

• Creamy Jamaican Shrimp Rasta Pasta Recipe for a spicy, creamy Caribbean fusion.
• Sweet Garlic Chicken in the Crockpot for an easy weeknight savory fix.
• Creamy Garlic Butter Chicken Rotini in Parmesan Sauce for ultimate comfort food vibes.
• One Skillet Spicy Garlic Butter Parmesan Steak Pasta if you’re craving a hearty skillet dinner.
• Flavorful Jailhouse Rice Recipe for a rice-based alternative with bold flavor.

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And I’d love to hear how your Singapore Noodles turned out! Did you use shrimp, chicken, or keep it veggie? Did you spice it up or tone it down? Share your thoughts or tweaks in the comments below.

We’re all about sharing ideas and improving meals together!

Singapore Noodles

Author: Olivia McKenney
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

Singapore Noodles are a flavorful stir-fry made with rice vermicelli, shrimp, Chinese BBQ pork, scrambled eggs, and colorful vegetables. This dish bursts with vibrant curry flavor and umami-rich ingredients, all tossed together in a sizzling wok for a quick and satisfying meal. It’s perfect for busy weeknights or meal prepping delicious leftovers.

Instructions

1. Soak vermicelli noodles in hot water for 5–7 minutes until softened. Drain and set aside.

2. Prepare all ingredients: slice veggies and pork, beat eggs, mince garlic and ginger.

3. Heat 1 tbsp oil in a wok over medium heat. Scramble eggs until set. Remove and set aside.

4. Add another tbsp oil, cook shrimp until pink. Add char siu pork and stir-fry 1–2 minutes.

5. Add garlic and ginger, stir-fry until fragrant. Then toss in bell peppers and cabbage or sprouts, cook 1–2 minutes.

6. Return noodles, eggs, shrimp, and pork to the wok. Add curry powder, soy sauce, and sesame oil. Toss well to coat evenly.

7. Garnish with green onions. Serve hot.

Notes

Don’t over-soak the vermicelli — they should be soft, not mushy.

Scramble the eggs just until set to keep them tender when tossed back in.

For extra heat, stir in chili flakes or drizzle with chili oil before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 385
Sugar: 4g
Sodium: 710mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 24g
Cholesterol: 155mg

Keywords: Singapore Noodles, stir fry, vermicelli, curry noodles