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 is 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 bite-sized meats, vegetables, and seafood, the former is set apart by curry powder seasoning, which lends it its characteristic flavor and color.
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.
Ingredient notes
- 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 recipe calls for rice noodle vermicelli, similar to Filipino bihon, and NOT mung bean vermicelli or sotanghon.
- You can substitute dry sherry or chicken broth if you can't find Chinese cooking wine (Shaoxing wine).
Cooking tip
Soak the rice noodles according to the package directions until softened but not mushy. This is an important step to ensure the noodles cook until firm to bite as the recipe does not include a lot of liquid.
How to serve and store
- Singapore noodles make a great-tasting main dish or a side dish for lunch or dinner. Serve with honey walnut shrimp, salt and pepper pork chops, and steamed rice for a Chinese-themed meal!
- Store leftovers in an airtight container and refrigerate for up to 3 days. This dish does not freeze well; the noodles turn mushy when frozen and thawed.
- Warm up in the microwave at 1 to 2-minute intervals until completely heated.
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 (bihon)
- ¼ 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
- ¼ 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
- ½ red bell pepper, seeded, cored, and sliced into strips
- ½ green bell pepper, seeded, cored, and sliced into strips
- 2 tablespoons curry powder
- 1 cup bean sprouts
- salt and pepper to taste
Instructions
- In a large bowl, combine vermicelli and enough hot water to cover. Soak according to package directions until softened. 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. Drain well.
- 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 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, similar to Filipino bihon, and NOT mung bean vermicelli or sotanghon.
- Soak the rice noodles according to the package directions until softened but not mushy. This is an important step to ensure the noodles cook until firm to bite as the recipe does not include a lot of liquid.
Video
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.”
Jessica Cassidy says
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.
Clara says
Such a yummy dish. Thanks for sharing!
Ana De- Jesus says
Funnily enough I just had vermecilli with fried chinese cabbage, chillis, carrots,, beanspprouts, eggs and hot garlic sauce it as so good.
Tina Bowling says
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!
Danne Reed says
Wow, this looks like yummy. I never been to Singapore but I tried Asian noodles, really good!
Stephanie Ortez says
This looks absolutely delicious. the sausages bring a lot of flavor to the dish.
Joanna says
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.
Azlin Bloor says
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!
Amy Jones says
This looks totally amazing. This is one of my all time favorite dishes
Brandi J says
This sounds delicious. Thanks for sharing the recipe. The Miki bihon sounds good.
tara pittman says
This looks like a good dish. I love the shrimp on it.
Elizabeth O. says
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.
Jenn says
This looks tasty. I've seen this dish on many restaurant menus.
Aijika says
I always love Pansit! Surely gonna try this Singapore Noodles. Thanks for sharing this recipe. Looking forward to see more.
Aliz Maganis says
If it's all about Pansit, I love it! But haven't tried this SINGAPORE NOODLES, can't wait to try this recipe.
Lalaine says
Hope you give it a try, Aliz. I love pansit, too, and this is one of my favorite ways to enjoy noodles 🙂