Need a quick, easy dinner idea? Singapore Noodles recipe is ready in under an hour and cooks in one pan. It’s loaded with shrimp, chicken, sausage, bell peppers, and bean sprouts for a hearty and tasty noodle stir-fry the whole family will love.
Singapore Noodles or Singapore Mei Fun are on my favorite Chinese take-out restaurant menu, offered alongside fried rice and chow mein as a side dish. I almost always pick it for my meal combo as it’s similar to our Filipino bihon.
Although both dishes use rice noodles and include various bite-sized meats, vegetables, and seafood, the former is set apart by curry powder seasoning, which lends it its characteristic flavor and color.
Ingredient suggestions
The fast-food version is usually a simple hodge-podge of pork, carrots, cabbage, and rice noodles, but you can easily ramp up this stir-fry into a more substantial one-pot meal at home.
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, celery, pak choi, snap peas, and green onions are also some of the things you can add to this delightful noodle dish.
The noodles are rice vermicelli and not to be confused with mung bean vermicelli or cellophane noodles.
Cooking tips
- Use rice noodle vermicelli which is similar to Filipino bihon and NOT mung bean vermicelli or sotanghon.
- If you can’t find Chinese cooking wine (Shaoxing wine), you can substitute dry sherry or chicken broth.
- Soak the rice noodles just until softened as they will continue to cook when stir-fried. It might take a few minutes or longer depending on the brand so check your package directions.
- This is a mostly dry noodle dish. Add water in 1/2 cup increments as needed to cook the noodles until tender but firm to bite.
Serving suggestions
Singapore noodles make a great-tasting main dish or as a side dish for lunch or dinner. Serve with honey walnut shrimp or salt and pepper pork chops, and steamed rice for a Chinese-themed meal!
More noodle recipes
- 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
Ingredients
- 1 package (6.5 ounces) rice noodle vermicelli
- 1/4 pound boneless, skinless chicken breast, sliced thinly
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinese wine
- 1 teaspoon sugar
- canola oil
- 1/4 pound shrimp, peeled and deveined
- 4 pieces Chinese sausage, sliced thinly on a bias
- 4 eggs
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1/2 red bell pepper, seeded, cored, and sliced into strips
- 1/2 green bell pepper, seeded, cored, and sliced into strips
- 2 tablespoons curry powder
- 1 cup water
- 1 cup bean sprouts
- 1/2 cup water
- salt and pepper to taste
Instructions
- In a large bowl, combine vermicelli and enough hot water to cover. Soak until just softened and pliable. Drain well.
- In a small bowl, combine oyster sauce, soy sauce, Chinese wine, and sugar. Whisk together until well-combined. Set aside.
- In a bowl, combine chicken and cornstarch. Stir to fully coat and let stand for about 8 to 10 minutes.
- In a wide pan over medium-high heat, heat 1 tablespoon of oil. Add shrimp and cook just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
- Add another 2 tablespoons of oil and heat. Add chicken and cook until color changes.
- Add Chinese sausages and cook until lightly browned. With a slotted spoon, remove from pan 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 another 1 tablespoon of oil. Add onions and garlic and cook until softened.
- Add bell peppers and cook until tender yet crisp.
- Add rice noodles, chicken, sausages, and shrimp.
- Add sauce mixture and sprinkle in curry powder. Using tongs, toss gently to combine until noodles are evenly colored.
- Add water. 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.
Notes
- The recipe calls for rice noodle vermicelli which is similar to Filipino bihon and NOT mung bean vermicelli or sotanghon.
- Soak the rice noodles just until softened as they will continue to cook when stir-fried. It might take a few minutes or longer depending on the brand so check your package directions.
- This is a mostly dry noodle dish. Add water in1/2 cup increments as needed to cook the noodles until cooked but firm to bite.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Emily says
Loved this recipe! My fiancée was
Emily says
Loved this recipe! My fiancée was craving Singapore noodles and this recipe was nice and easy with a beautiful deliscious result! Can’t wait to now eat the leftovers!
Lalaine Manalo says
Thanks for the feedback! Glad you enjoyed the recipe 🙂
wilma b. oclarit says
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.
Lalaine says
Thank you, Wilma, for the feedback. I am glad you find the recipes here helpful in preparing meals for your family. 🙂
Mary Jane Gutierrez says
hi, i am looking for the recipe for pancit, not this type of noodles.
Lalaine says
Were you looking for a pancit canton recipe? Here is the link http://www.kawalingpinoy.com/2014/12/pancit-canton/. Enjoy! 🙂
Jen says
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.
Lalaine says
Yes, the addition of curry makes all the difference. 🙂
Marielle Altenor says
I don’t think I’ve had Singapore noodles before! Sounds so flavorful and delicious!
Yona Williams says
I really like the thinness of these noodles…this is really my style. I’m not really into thick noodles, either.
Shannon Peterson says
YUM! We love noodles in this house and this definitely sounds like a hit!
Anna Nuttall says
Yummy Yum got love in my tummy…seriously want to eat this right now.
K. Lee Banks says
This looks delicious! I do enjoy various oriental dishes. Do you know if these noodles are gluten-free?
Linda B says
They are rice noodles, so they are naturally gluten free.
Lalaine says
Thanks, Linda. 🙂
Angie Scheie says
Delicious looking recipe with fresh sounding ingredients. I can’t wait to try this!
Karlaroundtheworld | Karla says
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!