Bright, fragrant, and full of flavour, Singapore Noodles is a stir-fry of fine rice vermicelli tossed with curry powder, prawns, chicken, egg, and fresh vegetables. It’s a colourful dish you’ll often see in Chinese restaurants worldwide — but here’s the twist: despite its name, it didn’t actually come from Singapore.
Cantonese chefs in Hong Kong created this dish by adding curry powder for a Southeast Asian flavour. They called it “Singapore Noodles” to make it sound more exotic. In Singapore, locals eat a similar dish called fried bee hoon (炒米粉), but it doesn’t have curry flavour.
So while not authentically Singaporean, this stir-fry has become a global favourite — quick to cook, family-friendly, and perfect for busy weeknights when you want something both satisfying and vibrant.
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Singapore Noodles
Ingredients
- 200 grams fine dried noodles (rice vermicelli)
- 2 eggs
- 5 tbsp peanut oil (divided)
- 20 medium green prawns, shelled and deveined
- 1 chicken breast fillet, chopped
- 1 tbsp fresh ginger, minced
- 2 garlic cloves, minced
- 1-2 fresh hot chilli, finely sliced
- 2 tbsp tbsp curry powder
- 1 small capsicum (bell pepper), julienned
- 1 carrot, julienned
- 1/2 cup chicken broth
- 4 spring onions, cut diagonally into 1–inch lengths
- 1 cup wombok (Chinese cabbage), finely shredded
- 1/2 cup fresh bean sprouts
- 3 tbsp light soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 2-3 tsp sesame oil
- Fresh coriander, chopped (to serve)
Instructions
Prepare noodles:
- Place rice vermicelli in a large bowl. Pour boiling water over them and let soak until just tender (about 5 minutes). Drain in a sieve and let sit to dry, tossing occasionally.
Cook the egg omelette:
- Whisk the eggs.
- Heat ½ tbsp oil in a wok or skillet. Add the eggs, reduce heat, and cook until set.
- Flip, cook the other side, then remove. Slice into thin strips and set aside.
Cook the meat and seafood:
- Heat 1 tbsp oil in the wok. Stir-fry prawns until just cooked. Remove and set aside.
- Add another 1 tbsp oil, stir-fry the chicken until cooked through. Remove and add to the prawns.
Cook aromatics and vegetables:
- Heat remaining 2 tbsp oil in the wok until hot.
- Stir-fry ginger, garlic, chili, and curry powder until fragrant (30 seconds).
- Add capsicum and carrot; stir-fry 30 seconds more.
- Pour in chicken broth, cook until reduced, stirring occasionally.
Combine everything:
- Add spring onions, wombok, bean sprouts, and noodles. Toss well.
- Stir in soy sauce, sherry, and sesame oil.
- Return prawns, chicken, and omelette strips to the wok. Toss until heated through.
Serve:
- Transfer to plates or a serving dish. Garnish with chopped fresh coriander. Serve hot.
Notes
- Swap proteins for tofu, beef, or extra vegetables to suit your taste.
- Adjust the chilli to your spice preference.
- Noodles can be soaked and drained up to 2 hours ahead.
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