Singapore noodles is a stir-fried noodle dish similar to our Filipino bihon guisado in its use of rice vermicelli. Although both incorporate various bite-sized meats, vegetables and/or seafood, the former is set apart by a robust seasoning of curry powder which lends it its characteristic flavor and color.
This noodle dish is usually offered as a side dish at one of my favorite Chinese take-out restaurants and as I am not big on thick noodles, I often choose it for my meal combo over the more popular chow mein. The fast food version is just a simple hodge-podge of pork, carrots, cabbage and rice noodles but when I make Singapore noodles at home, I like to ramp it up into a more substantial one pot meal. I used chicken, Chinese sausages, shrimp, eggs, bell peppers and bean sprouts in this recipe but char sui pork, smoked ham,  shitake mushrooms, napa cabbage, carrots and green onions are also some of the things you can add to this delightful noodle dish.
Here are a few more noodle dishes you might want to try:
- Miki Bihon-a delightful mix of rice vermicelli and fresh egg noodles plus loads of chicken, shrimp and veggies
- Pancit Palabok-rice noodles are slathered with a flavorful shrimp sauce and topped with shrimp, crushed chicharon and boiled eggs
- Pancit Lomi-a thick and hearty noodle soup perfect for chilly days
- 1 package (6.5 ounces) rice vermicelli (I used Maifun rice sticks brand)
- ¼ pound boneless, skinless chicken breast, sliced thinly
- 1 teaspoon cornstarch
- 2 cups water
- 2 tablespoons curry powder
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese wine
- 1 teaspoon sugar
- 3 tablespoons oil
- ¼ pound shrimp, peeled and deveined
- 4 pieces Chinese sausage, sliced thinly in a bias
- 2 eggs, well beaten
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- ½ red bell pepper, seeded, cored and sliced into thin strips
- ½ green bell pepper, seeded, cored and sliced into thin strips
- 1 cup bean sprouts
- salt and pepper to taste
- In a large bowl, combine vermicelli and enough hot water to cover. Soak for about 8 to 10 minutes or until just softened and pliable. The brand of rice sticks I used required this much soaking time, you might have to adjust depending on the brand you use. Toss lightly to separate noodle strands. Drain well.
- In a bowl, combine chicken and cornstarch. Massage to fully coat and let stand for about 8 to 10 minutes.
- In a small bowl, combine water, curry powder, oyster sauce, soy sauce, Chinese wine and sugar. Whisk together until well-combined. Set aside.
- In a wide skillet or wok over medium high heat, heat 1 tablespoon of the oil. Add shrimps and cook, turning as needed, just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
- Add chicken to wok and cook, turning as needed, until color changes. Add Chinese sausages and cook for about 1 to 2 minutes or until heated through. With a slotted spoon, remove from wok and keep warm.
- Wipe down wok as needed. Add another 1 tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from wok and keep warm
- Add the remaining 1 tablespoon of oil. Add onions and garlic and cook until aromatic. Add bell peppers and cook until tender yet crisp. Add noodles, sauce mixture, chicken, sausages and shrimp. Using tongs, toss gently to combine until noodles are evenly colored with sauce. You may need more or less liquid depending on the brand you use. Cook, tossing regularly, until liquid is absorbed and noodles are cooked through yet firm to bite. Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through. Season with salt and pepper to taste. Serve hot.
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Hi! thank you sharing your expertise in cooking… to tell you mam lalaine i am not a good cook but when i tried one of your recipe… my family loves it. again thank you.
Thank you, Wilma, for the feedback. I am glad you find the recipes here helpful in preparing meals for your family. 🙂
hi, i am looking for the recipe for pancit, not this type of noodles.
Were you looking for a pancit canton recipe? Here is the link http://www.kawalingpinoy.com/2014/12/pancit-canton/. Enjoy! 🙂
I’m glad I was able to show someone the difference. I kept explaining that curry is the huge difference between Singapore noodles and pancit. Great recipe.
Yes, the addition of curry makes all the difference. 🙂
I don’t think I’ve had Singapore noodles before! Sounds so flavorful and delicious!
I really like the thinness of these noodles…this is really my style. I’m not really into thick noodles, either.
YUM! We love noodles in this house and this definitely sounds like a hit!
Yummy Yum got love in my tummy…seriously want to eat this right now.
This looks delicious! I do enjoy various oriental dishes. Do you know if these noodles are gluten-free?
They are rice noodles, so they are naturally gluten free.
Thanks, Linda. 🙂
Delicious looking recipe with fresh sounding ingredients. I can’t wait to try this!
I like it. I prefer our own noodles rather than the Singaporean ones but I think I can whip out my own variation using your recipe with just the noodle tweak. This will also be successful abroad, I’m saying it now!
This looks delish. I LOVED anything that has noodles especially I am Filipino. Even my kids loved it too. It is an easy cook for me when I am tired and looking for easy dinner.
Such a yummy dish. Thanks for sharing!
Funnily enough I just had vermecilli with fried chinese cabbage, chillis, carrots,, beanspprouts, eggs and hot garlic sauce it as so good.
Oh my gosh, we order out about every other week and Singapore Rice Noodle is my hubby’s go-to meal! He would flip if I made this for him at home!
Wow, this looks like yummy. I never been to Singapore but I tried Asian noodles, really good!
This looks absolutely delicious. the sausages bring a lot of flavor to the dish.
The recipe looks delicious. I love the combination of both fish and meat, and the shrimp with sausage are great flavours. I love also the vermicelli and the amount of different spices this dish has.
Looks absolutely delicious, the sausages are especially good! Amazing how popular these noodles are outside of Singapore! They don’t actually exist in Singapore but seem to be everyone’s favourite!
This looks totally amazing. This is one of my all time favorite dishes
This sounds delicious. Thanks for sharing the recipe. The Miki bihon sounds good.
This looks like a good dish. I love the shrimp on it.
I’ve never tried Singapore noodles before and it would be nice to do so! I’m going to keep this recipe for sure. I really like Asian food, they are always so full of flavor.
This looks tasty. I’ve seen this dish on many restaurant menus.
I always love Pansit! Surely gonna try this Singapore Noodles. Thanks for sharing this recipe. Looking forward to see more.
If it’s all about Pansit, I love it! But haven’t tried this SINGAPORE NOODLES, can’t wait to try this recipe.
Hope you give it a try, Aliz. I love pansit, too, and this is one of my favorite ways to enjoy noodles 🙂