When the craving for something satisfying yet vibrant strikes, there’s a go-to dish that never disappoints: Singapore Noodles. Imagine the delicate strands of rice noodles mingling with tender shrimp and juicy chicken, all boldly flavored with aromatic curry and a hint of chili. This dish is a feast for the eyes and the palate, evoking the bustling streets of Singapore with every bite.
I discovered this recipe during a spontaneous dinner party, where I challenged myself to transform pantry staples into a culinary delight. The result? A colorful, fragrant plate that impressed my guests and left them asking for seconds. With a tantalizing mix of textures and flavors, it’s perfect when you need a creative escape from mundane weeknight meals.
What I love about Singapore Noodles is its versatility; you can easily swap in your favorite proteins or vegetables to suit your taste. Whether you’re a busy chef at home or someone looking to elevate weeknight dinners, this recipe is a delightful way to explore new flavors without breaking a sweat. Ready to bring a taste of Singapore to your kitchen? Let’s get cooking!
Why will you love Singapore Noodles?
Explosive Flavor: The beautiful blend of curry, garlic, and chili oil packs a punch that tantalizes your tastebuds!
Quick Preparation: This dish can be on your table in about 30 minutes, making it a lifesaver for busy nights.
Customizable Ingredients: Feel free to swap in your favorite proteins or veggies; it’s a true crowd-pleaser!
Mouthwatering Textures: The tender noodles combined with succulent shrimp and crispy vegetables create a satisfying bite every time.
Easy to Follow: Even novice cooks can master this dish with simple steps. So why not add this delightful recipe to your collection?
Singapore Noodles Ingredients
• Get ready to create a vibrant dish!
For the Noodles
- 6 ounces thin rice noodles – Soak in room temperature water to soften them before cooking.
For the Protein
- 3 ounces skinless boneless chicken breast – Cut into thin strips for even cooking.
- 3 ounces small shrimps – Peeled and deveined for a tender bite.
- 2 large eggs – Beaten to add richness and texture to the dish.
For the Vegetables
- 2 leaves napa cabbage – Cut into thin strips to add a crunchy texture.
- ½ large carrot – Peeled and cut into matchstick pieces for sweetness.
- 1 stalk celery – Cut into thin matchstick pieces to bring a mild flavor.
- 2 stalks green onion – Just the green parts cut into 2-inch pieces for freshness.
For the Aromatics
- 1½ tablespoons garlic – Minced to infuse a fragrant taste.
- 3 ounces Chinese BBQ roast pork – Adds a hint of sweetness and depth.
For the Flavorings
- 1 tablespoon Shaoxing rice wine – A key ingredient that elevates the umami flavors.
- 1½ tablespoons curry powder – This is what makes Singapore Noodles uniquely flavorful.
- 1 teaspoon ground turmeric – Adds an earthy flavor and a gorgeous golden hue.
- 1 tablespoon oyster sauce – Brings richness and umami to the dish.
- 1½ teaspoon chicken bouillon powder – Enhances overall depth of flavor.
- 1 teaspoon salt – For balanced seasoning.
- ½ teaspoon granulated sugar – To subtly balance the flavors.
- 1 tablespoon Chinese chili oil – For a spicy kick that you can adjust to your taste.
For Cooking
- ½ tablespoon water – Helps to marinate the proteins.
- 2 teaspoons cornstarch – Aids in creating a silky sauce when cooked.
- ½ teaspoon oil – Any neutral oil is fine for cooking (as needed).
- Additional oil – For stir-frying, ensuring everything cooks evenly.
Get ready to create a plate of vibrant Singapore Noodles that will transport you to the heart of a lively street market!
How to Make Singapore Noodles
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Soak Noodles: Place the thin rice noodles in room temperature water for 10 to 15 minutes until they soften. Once softened, drain them and set aside to prepare for cooking.
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Marinate Proteins: In a mixing bowl, combine the chicken strips, peeled shrimp, water, Shaoxing rice wine, and salt. Mix until most of the liquid is absorbed, add cornstarch, and stir until no dry bits remain. Finish by drizzling in a little oil and mixing it all together. Set aside to marinate while you prep the other ingredients.
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Boil Proteins: Bring a pot of water to a boil. Stir in the marinated chicken and shrimp, cooking for just 30 seconds to 1 minute until the shrimp turn bright pink and the chicken is cooked through. Strain them and set aside.
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Scramble Eggs: Heat about 2 tablespoons of neutral oil in a wok or large pan over medium-high heat. Pour in the beaten eggs and scramble them until fully cooked, then remove and set aside for later.
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Sauté Aromatics: In the same wok, add another 2 tablespoons of oil, heating it up again. Toss in the minced garlic and sauté for about 15 seconds until fragrant, but be careful not to burn it.
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Stir-Fry Vegetables: Add the Chinese BBQ roast pork and stir-fry for just 5 to 10 seconds to warm it through. Next, throw in the napa cabbage, carrot, and celery, stirring briefly to combine all the vibrant colors.
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Combine Ingredients: Add the previously cooked chicken, shrimp, and scrambled eggs into the wok. Toss everything together, then drizzle in the Shaoxing rice wine and stir-fry for about 15 seconds until the aroma fills the air.
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Season with Flavor: Sprinkle in the curry powder, ground turmeric, oyster sauce, chicken bouillon powder, salt, sugar, and chili oil. Stir-fry until everything is beautifully combined, and the vegetables start to soften.
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Prepare Noodles: Take the soaked rice noodles from earlier and add them to a pot of hot water. Stir gently, then drain them well to remove excess moisture.
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Final Toss: Add the drained noodles and the green onion pieces to the wok. Toss everything together until the noodles are evenly coated with flavor and take on a beautiful golden hue. Top with extra chili oil if you want some additional heat!
Optional: Garnish with sesame seeds for an added crunch and flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Singapore Noodles
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Make sure to let them cool down before sealing to avoid condensation.
Freezer: For longer storage, freeze portions of Singapore Noodles in airtight containers or freezer bags for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: To reheat, add a splash of water in a pan over medium heat, stir until heated through. You can also microwave them in short increments, stirring in between to avoid uneven heating.
Airtight Storage: Ensure to store Singapore Noodles tightly covered; this prevents them from absorbing odors from the fridge and keeps flavors intact.
Make Ahead Options
These Singapore Noodles are perfect for meal prep and can save you precious time during busy weeknights! You can marinate the chicken and shrimp up to 24 hours in advance, ensuring they absorb all those wonderful flavors. Additionally, the vegetables can be chopped and stored in an airtight container in the refrigerator for up to 3 days, which helps maintain their crispness. To finish the dish, simply follow the cooking instructions as normal—just give everything a quick stir-fry to bring it all together. Remember to store the prepared components separately to prevent any sogginess, and enjoy delicious, homemade Singapore Noodles with minimal effort!
Singapore Noodles Variations
Dive into the world of flavors and textures as you put your personal touch on this beloved classic!
- Vegetarian: Substitute the chicken and shrimp with tofu or a medley of your favorite vegetables like bell peppers and mushrooms for a plant-based delight.
- Gluten-Free: Use gluten-free rice noodles or shirataki noodles, and check that soy sauce and sauces are gluten-free for a safe option.
- Spicy Twist: Amp up the heat by adding fresh chopped chilies or extra chili oil to the dish for a fiery flavor boost.
- Asian Greens: Swap napa cabbage for bok choy or spinach; both options provide a unique flavor while keeping that satisfying crunch.
- Coconut Cream: Add a splash of coconut cream to the stir-fry for a richer, creamier texture that harmonizes beautifully with curry.
- Herb Infusion: Toss in fresh cilantro or Thai basil just before serving for an aromatic, fragrant finish that brightens the whole dish.
- Noodle Texture: Try using egg noodles for a chewier texture, or experiment with different types of rice noodles to find your favorite.
- Zesty Kick: Incorporate a squeeze of lime juice before serving; this will elevate the dish and add a refreshing zing to every bite.
What to Serve with Singapore Noodles?
Crafting a delightful dining experience is just as important as the main dish, and this meal can shine even brighter with the right accompaniments.
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Crispy Spring Rolls: These add a delightful crunch that complements the soft textures of the noodles. Packed with veggies and protein, they make a great appetizer.
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Tangy Asian Slaw: A fresh slaw made with cabbage, carrots, and a sesame dressing brightens the meal with its acidity and crispness. The textures harmonize beautifully with Singapore Noodles.
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Honey Soy Glazed Chicken: Tender chicken infused with sweet and savory flavors balances the spice of the noodles. It’s like a flavor tango on your plate!
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Steamed Dumplings: These soft dumplings serve as a lovely side, offering another layer of flavor and a comforting pillow of goodness. Choose pork or vegetable for an extra treat!
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Chili Garlic Edamame: A simple yet bold side that brings out the flavors of the dish. The pop of the edamame enhances the overall experience, providing a satisfying crunch.
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Mango Sticky Rice: For a sweet finish, a luscious mango sticky rice dessert contrasts the savory notes of the noodles. It’s a fabulous way to end the meal on a high note!
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Iced Green Tea: A refreshing beverage that cools the palate and complements the dish’s spice. Serve it chilled with a slice of lemon for an extra zing!
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Sesame Snap Cookies: These delightful cookies are perfect for a light dessert, bringing a touch of sweetness that finishes the meal beautifully. Plus, they’re great for sharing!
Create a full spread that tantalizes the senses and elevates your dining experience!
Expert Tips for Singapore Noodles
- Perfect Noodle Texture: Soak rice noodles until just soft; over-soaking can lead to mushiness. Drain well before adding to the stir fry.
- Marinate Proteins: Take time to marinate chicken and shrimp to enhance flavor and tenderness—don’t skip this step!
- Heat Control: Ensure your wok is hot before adding oil to achieve that perfect stir-fry sear, locking in flavors in your Singapore Noodles.
- Layer Flavors: Add seasonings gradually; taste and adjust as you go. This ensures each bite is bursting with the right balance of spices.
- Customize with Veggies: Feel free to incorporate seasonal vegetables; just make sure they are cut consistently for even cooking. Don’t hesitate to experiment!
Singapore Noodles Recipe FAQs
How do I choose the best rice noodles for Singapore Noodles?
Absolutely! When selecting rice noodles, look for thin rice noodles labeled as “fun” or “mei fun” in Asian grocery stores. They should be smooth and free from any dark spots. Fresh noodles are often a great choice as they cook quickly and yield a delicate texture.
What’s the best way to store leftover Singapore Noodles?
You can store leftovers in an airtight container in the fridge for up to 3 days. Allow the noodles to cool to room temperature before sealing to avoid moisture build-up. When you’re ready to enjoy, simply reheat in a pan with a splash of water to revive the flavors.
Can I freeze Singapore Noodles?
Yes, you can freeze Singapore Noodles for up to 2 months. To do this, portion them into airtight containers or freezer bags. Be sure to remove as much air as possible to prevent freezer burn. To thaw, place them in the fridge overnight, then reheat gently in a pan or microwave.
What should I do if my noodles turn mushy?
Very! If your noodles become mushy, it’s usually due to over-soaking or cooking. To avoid this, soak the rice noodles just until softened, usually about 10-15 minutes, and ensure they’re fully drained before adding to the hot wok. When cooking, maintain a high heat to achieve a perfect stir-fry.
Are there any dietary considerations I should keep in mind?
Definitely! Singapore Noodles can be adapted for various dietary needs. For gluten-sensitive individuals, choose gluten-free soy sauce and ensure the noodles are certified gluten-free. If you have allergies to shellfish, simply replace shrimp with extra chicken or another protein. And as always, double-check all labels!
Can I use different vegetables in Singapore Noodles?
The more the merrier! You can absolutely swap or add vegetables based on your preference or what you have on hand. Bell peppers, snap peas, and bean sprouts are fantastic choices. Just make sure to cut them uniformly to ensure even cooking. Enjoy experimenting!
Savor Authentic Singapore Noodles Made Easy at Home
Ingredients
Equipment
Method
- Soak the thin rice noodles in room temperature water for 10 to 15 minutes until softened. Drain and set aside.
- In a mixing bowl, combine chicken strips, shrimp, water, Shaoxing rice wine, and salt. Mix until liquid is absorbed, add cornstarch, and mix until no dry bits remain. Drizzle in a little oil, mix together, and set aside to marinate.
- Bring a pot of water to a boil. Add marinated chicken and shrimp, cooking for 30 seconds to 1 minute until shrimp are bright pink and chicken is cooked. Strain and set aside.
- Heat about 2 tablespoons of neutral oil in a wok over medium-high heat. Pour in beaten eggs and scramble until fully cooked, then remove and set aside.
- In the same wok, add another 2 tablespoons of oil. Toss in minced garlic and sauté for about 15 seconds until fragrant.
- Add Chinese BBQ roast pork and stir-fry for 5 to 10 seconds. Toss in napa cabbage, carrot, and celery. Stir briefly.
- Add cooked chicken, shrimp, and scrambled eggs into the wok. Toss together then drizzle in Shaoxing rice wine. Stir-fry for about 15 seconds.
- Sprinkle in curry powder, ground turmeric, oyster sauce, chicken bouillon powder, salt, sugar, and chili oil. Stir-fry until combined and vegetables soften.
- Add soaked rice noodles to a pot of hot water. Stir gently and drain well.
- Add drained noodles and green onion pieces to the wok. Toss until the noodles are evenly coated and take on a golden hue. Top with extra chili oil if desired.