Delicious Singapore Noodles Ready in 35 Minutes or Less

Quick and flavorful Singapore noodles, perfect for a delightful weeknight dinner that celebrates vibrant Asian cuisine.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Lunch

Cuisine: Asian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

8 ounces Rice Vermicelli Noodles Soak just until tender to avoid mushiness.

For the Protein

1 pound Boneless Skinless Chicken Breast Substitute with tofu for a vegetarian twist.
8 ounces Large Shrimp Can be omitted for a vegan option.
2 large Eggs Beaten; use tofu scramble for a plant-based version.

For the Vegetables

1 Onion Thinly sliced, both red or yellow varieties work.
1 Red Bell Pepper Thinly sliced, substitute with green bell pepper if preferred.
2 Carrots Julienned, zucchini is a great alternative.

For the Flavors

3 cloves Garlic Minced, essential for the aromatic base.
1 tablespoon Fresh Ginger Minced, can use ground ginger as a quick substitute.
1 tablespoon Curry Powder Adjust according to your spice level preference.
3 tablespoons Soy Sauce Tamari works well for gluten-free needs.
2 tablespoons Oyster Sauce Use mushroom sauce for a vegetarian option.
1 tablespoon Rice Vinegar Apple cider vinegar can work in a pinch.
1 teaspoon Sugar Balances all the savory notes.

For Garnishing

2 Green Onions Sliced, enhances flavor and presentation.
1/4 cup Fresh Cilantro Chopped, can be omitted if not to taste.
2 Lime Wedges For serving, elevates freshness.

Equipment

Skillet
Large mixing bowl
Cutting board
Knife

Method

Step‑By‑Step Instructions for Singapore Noodles

Soak the rice vermicelli noodles in hot water for about 5 minutes, then drain and set aside.
Whisk together soy sauce, oyster sauce, rice vinegar, and sugar in a bowl to prepare the sauce.
Heat oil in a skillet, sauté the chicken until cooked through, then set aside.
Add shrimp to the skillet, cooking until pink and opaque, then set aside with the chicken.
Sauté garlic and ginger in the same skillet until fragrant.
Add onion, bell pepper, and carrots, stir-frying for about 5 minutes.
Push veggies aside, scramble eggs in the skillet, then mix in with the vegetables.
Combine noodles, chicken, and shrimp, adding curry powder and tossing to combine.
Pour the sauce over the noodle mixture, cooking for 1-2 more minutes.
Stir in green onions, serve garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Make sure to store leftover noodles in an airtight container in the fridge for up to 3-4 days.

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