Name: Singapore Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 8 oz dried rice vermicelli noodles; 2 tablespoons neutral cooking oil divided; 8 oz medium shrimp peeled and deveined; 4 oz char siu pork or cooked ham thinly sliced; 3 large eggs lightly beaten; 1 small onion thinly sliced; 1 red bell pepper thinly sliced; 1 medium carrot cut into thin matchsticks; 1 cup shredded green cabbage; 3 green onions thinly sliced divided; 2 cloves garlic minced; 1 teaspoon fresh ginger minced; 2 tablespoons curry powder; 2 tablespoons soy sauce low sodium if possible; 1 tablespoon oyster sauce; 1 tablespoon Shaoxing wine or dry sherry; 2 teaspoons toasted sesame oil; 1 teaspoon sugar; 1/4 teaspoon white pepper; 1/2 cup low sodium chicken broth or water plus extra as needed; 1/4 teaspoon red pepper flakes or to taste; 1/2 teaspoon fine sea salt or to taste

Thin, springy rice noodles tangled up with juicy shrimp, soft ribbons of egg, and crunchy veggies, all coated in a fragrant curry sauce – that’s Singapore Noodles in a nutshell. It’s the kind of dish that tastes like your favorite takeout, but once you see how fast it comes together at home, you’ll be tempted to skip delivery.

This stir-fried noodle dish is bright, a little smoky, and full of texture. The curry powder gives everything a golden glow, while the sweetness of onions and peppers balances the savory soy and umami-rich sauces. It’s perfect for busy weeknights, meal prep, or whenever you’re craving something cozy, colorful, and packed with flavor.

Why You’ll Love This Singapore Noodles

Singapore Noodles checks all the boxes: quick, customizable, and incredibly satisfying. The rice vermicelli cooks in minutes, so most of the magic happens in the wok or skillet. You get restaurant-style flavor with very little effort.

It’s also a fantastic “clean out the fridge” recipe. Leftover roast chicken? Toss it in. Only have carrots and frozen peas? That works too. You can easily make it mild for kids or dial up the heat with extra chili for spice-lovers. Plus, it reheats beautifully, so tomorrow’s lunch is already sorted.

What Makes Singapore Noodles Different From Other Stir-Fried Noodles?

Unlike many stir-fried noodle dishes that rely mostly on soy sauce, Singapore Noodles are defined by their warm, curry-forward flavor and delicate rice vermicelli. The noodles are thin and light, so they soak up sauce rather than feeling heavy or saucy.

They’re also typically loaded with a mix of proteins – like shrimp, char siu or ham, and soft scrambled egg – along with colorful vegetables. Everything is cut into thin strips so each bite has a bit of everything. The result is a drier-style stir-fry that’s still incredibly flavorful, with just enough sauce to coat the noodles and keep them bouncy.

Ingredients for Singapore Noodles

Before you start cooking, it helps to have everything prepped and ready to go. Singapore Noodles cook quickly once the pan is hot, so having the ingredients chopped and measured will keep things stress-free.

Rice vermicelli noodles – Thin rice noodles that soften quickly and stay light and springy, perfect for soaking up curry flavor.
Shrimp – Adds juicy, sweet bites of protein that cook in just a few minutes.
Char siu pork or ham – Brings smoky, savory depth and a little chew to balance the tender noodles.
Eggs – Scrambled into soft ribbons that help bind the noodles and add richness.
Onion – Sliced onion caramelizes slightly and builds a sweet-savory base for the stir-fry.
Bell pepper – Adds color, crunch, and a subtle sweetness.
Carrot – Julienned carrot gives extra texture and a touch of natural sweetness.
Shredded cabbage – Lightens up the dish and soaks up the sauce while staying slightly crisp.
Green onions – Stirred in at the end for freshness and used as a bright garnish.
Garlic – Essential for that classic stir-fry aroma and flavor.
Ginger – Adds gentle heat and warmth that pairs nicely with the curry.
Curry powder – The star seasoning that turns the noodles golden and fragrant.
Soy sauce – Provides salty, savory depth to balance the spices.
Oyster sauce – Adds a touch of sweetness and umami to round out the sauce.
Shaoxing wine or dry sherry – Lifts the flavors and adds a restaurant-style finish.
Sesame oil – A finishing oil that adds toasty, nutty aroma.
Neutral cooking oil – High-heat-friendly oil for stir-frying everything quickly.
Chicken broth or water – Helps loosen the noodles and carry the flavors through the dish.
Salt, white pepper, and chili flakes or fresh chili – To fine-tune the seasoning and heat level to your taste.

How To Make the Singapore Noodles

Once everything is sliced, soaked, and stirred together, this dish comes together in a flash. Think of it as a little dance between the noodles, sauce, and high heat.

Step 1 – Soak the Rice Vermicelli

Place the dried rice vermicelli in a large heatproof bowl and cover with very hot tap water or just-boiled water that’s been off the heat for a minute. Let the noodles soak until they’re pliable but still slightly firm in the center. Drain well and toss gently so they don’t clump together. Set aside while you prepare the rest of the ingredients.

Step 2 – Whisk the Curry Sauce

In a small bowl, whisk together the curry powder, soy sauce, oyster sauce, Shaoxing wine or dry sherry, a splash of chicken broth or water, a pinch of sugar, and white pepper. Taste and adjust the level of curry and salt to your liking. This concentrated sauce will coat the noodles and keep the stir-fry from drying out.

Step 3 – Cook the Shrimp and Egg

Heat a little neutral oil in a large wok or wide skillet over medium-high heat. Add the shrimp and stir-fry just until they turn pink and opaque, then transfer them to a plate. In the same pan, add a touch more oil if needed, pour in the beaten eggs, and gently scramble into soft curds. Slide the cooked egg onto the plate with the shrimp.

Step 4 – Stir-Fry the Vegetables

Add a bit more oil to the hot pan, followed by the onion, bell pepper, and carrot. Stir-fry for a couple of minutes until the vegetables just begin to soften but still have crunch. Add the garlic, ginger, and shredded cabbage, and cook for another minute until fragrant. You want the veggies bright and crisp-tender, not limp.

Step 5 – Add the Noodles and Curry Sauce

Toss the drained rice vermicelli into the wok with the vegetables. Pour the curry sauce evenly over the top along with a splash more broth if the noodles seem dry. Using tongs or chopsticks, gently lift and turn the noodles so everything gets evenly coated without breaking them. Let the noodles sit against the pan for short bursts to pick up a little smoky, toasty flavor.

Step 6 – Finish with Protein and Garnish

Return the cooked shrimp, egg, and char siu or ham to the pan, breaking the egg into bite-size pieces. Toss everything together just until warmed through. Drizzle with sesame oil, sprinkle in the green onions, and adjust seasoning with extra soy sauce, white pepper, or chili if needed. Serve the Singapore Noodles hot, garnished with more green onions and fresh herbs if you like.

How to Serve and Store Singapore Noodles

Singapore Noodles are best served hot, straight from the wok, when the noodles are bouncy and the veggies still have a bit of snap. This recipe comfortably feeds about 4 people as a main dish, or up to 6 if you’re serving it alongside other dishes.

If you’re planning for leftovers, let the noodles cool to room temperature before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the noodles and refresh the flavors. You can also reheat in the microwave, stirring halfway through so everything warms evenly.

For meal prep, portion the noodles into individual containers so they’re easy to grab for quick lunches. If using shrimp, avoid freezing for long periods, as the texture can change – but short-term chilling works beautifully.

What to Serve With Singapore Noodles?

Singapore Noodles are a full meal on their own, but pairing them with a few sides makes dinner feel extra special.

Crispy Spring Rolls

Serve with vegetable or shrimp spring rolls for extra crunch and dipping fun. The crisp wrapper is a great contrast to the soft noodles.

Simple Cucumber Salad

A light cucumber salad with rice vinegar, a touch of sugar, and sesame seeds helps cut through the richness of the curry noodles.

Steamed or Stir-Fried Greens

Bok choy, Chinese broccoli, or green beans tossed with garlic and soy sauce make a fresh, vibrant side.

Asian-Style Slaw

Cabbage, carrots, and green onions dressed in a tangy sesame dressing add extra veggies and a refreshing crunch.

Dumplings or Potstickers

Pan-fried dumplings or potstickers are a fun addition and make the meal feel like a homemade takeout feast.

Chili Oil or Hot Sauce

If your crowd loves heat, set out chili oil, sambal oelek, or your favorite hot sauce so everyone can add spice to taste.

Frequently Asked Questions

Are Singapore Noodles actually from Singapore?

Despite the name, this dish is generally believed to have been created in Chinese restaurants outside of Singapore, especially in Hong Kong-style eateries. It’s inspired by Southeast Asian flavors but is more of a Cantonese takeout classic than a traditional Singaporean dish.

Can I make Singapore Noodles vegetarian or vegan?

Absolutely. Leave out the shrimp and char siu, and use extra-firm tofu or tempeh instead. Swap the oyster sauce for a vegetarian oyster-style sauce or a touch of hoisin, and use vegetable broth. For a fully vegan version, skip the eggs or replace them with scrambled tofu.

What if I don’t have a wok?

A large, wide skillet works just fine. The key is cooking over medium-high heat and not overcrowding the pan. If your skillet is smaller, stir-fry the noodles in two batches so they have room to move around and pick up a bit of char.

How do I keep the noodles from clumping together?

Make sure you don’t over-soak the rice vermicelli, and drain them very well. A drizzle of oil and a quick toss after draining can help. When stir-frying, use tongs or chopsticks to gently lift and separate the strands instead of pressing them down into the pan.

What else can I serve with Singapore Noodles for a full Asian-inspired spread?

For a cozy, restaurant-style dinner at home, you can pair these noodles with a comforting bowl of Coconut Curry Soup with Dumplings or a rich plate of Creamy Garlic Parmesan Chicken Pasta. If you’d like something a little fancier, Garlic Butter Lobster Tails make an impressive main, while Golden Air Fryer Fries or a simple Homemade Guacamole add fun, shareable sides for a family-style table.

Save This Pin For Later

📌 Save this Singapore Noodles recipe to your Pinterest dinner or noodle board so you can come back to it any time.

Tried it already? Let me know in the comments how your version turned out. Did you keep it mild or go heavy on the chili? Did you stick with shrimp or mix in chicken, tofu, or leftover roast pork?

I love hearing how you make these recipes your own. Questions are always welcome too – let’s help each other cook smarter, not harder.

Conclusion

Singapore Noodles bring together everything we love about takeout – fast cooking, bold flavor, and plenty of color – in a dish that’s surprisingly easy to make at home. With a handful of pantry staples and a quick curry sauce, you can turn simple rice vermicelli and vegetables into a crave-worthy dinner any night of the week.

Once you’ve mastered the basic method, you can swap the protein, adjust the veggies, and play with the spice level to match your mood and what’s in your fridge. And if you’re always on the hunt for new meal ideas, be sure to check out more recipes and inspiration over on my Pinterest at Life With Rosa.