If you love bold flavors, vibrant colors, and a little spicy kick, Singapore Noodles will steal your heart in the first bite. This dish is a colorful stir-fry made with thin rice vermicelli, crisp vegetables, and tender protein all tossed in a fragrant curry-infused sauce. Despite its name, this iconic takeout classic didn’t originate in Singapore, but it remains a beloved staple in Chinese restaurants around the world.

With its golden hue and balanced heat, Singapore Noodles are perfect when you’re craving something fast and satisfying without sacrificing flavor. The best part? You can tweak the recipe endlessly to suit your preferences—add shrimp, go all-veg, or toss in leftover roast chicken. It’s a delicious way to clean out the fridge and still feel like you’re indulging.

Why You’ll Love This Singapore Noodles Recipe

This dish hits all the right notes: it’s easy to make, loaded with texture, and incredibly versatile. The rice noodles soak up the curry powder, garlic, and soy sauce beautifully, giving every forkful a savory burst. It comes together quickly in one pan and is just as good the next day—if there are any leftovers.

It also works great as a meal-prep option, lunchbox filler, or a crowd-pleasing dish for dinner parties. You can make it mild or fiery, depending on who you’re feeding.

What Kind of Noodles Should I Use?

Traditionally, Singapore Noodles are made with vermicelli rice noodles. These are very thin, delicate noodles that cook in minutes just by soaking in hot water. You can find them in the Asian section of most grocery stores. Avoid using thicker noodles like lo mein or pad Thai noodles, as they won’t give you the same authentic texture.

If you need a substitute, thin glass noodles or bean threads can work, but be mindful of cooking time and texture.

Ingredients for the Singapore Noodles

To make a truly satisfying version of Singapore Noodles, it helps to prep everything in advance since stir-frying happens fast. The ingredients below create a beautifully balanced dish that’s savory, slightly sweet, and warmly spiced.

Vermicelli rice noodles — These noodles form the backbone of the dish. They’re light and absorb all the bold flavors without becoming soggy.

Shrimp or chicken — Adding protein makes this a complete meal. Choose one or combine both for variety.

Curry powder — This is the flavor star. A mild yellow curry powder gives the dish its signature color and aromatic kick.

Soy sauce — It adds saltiness and umami to the stir-fry. Go for low-sodium if you’re watching your salt intake.

Garlic — Minced fresh garlic brings depth and warmth to the dish.

Bell peppers — Use red and green for color and crunch. They also balance the spices with a subtle sweetness.

Carrots — Thinly julienned or shredded, carrots add color, crunch, and sweetness.

Onion — Sliced onions bring savory notes and a slight bite when stir-fried.

Green onions — These finish off the dish with a fresh and slightly sharp note.

Eggs — Scrambled into the mix, they make the dish richer and more satisfying.

Oil — Use a high-smoke-point oil like canola or peanut oil for stir-frying.

How To Make the Singapore Noodles

Step 1: Soften the Noodles

Place your vermicelli noodles in a large bowl and cover with boiling water. Let them soak for about 5 minutes until softened but still a little firm. Drain and set aside.

Step 2: Cook the Protein

In a large skillet or wok over medium-high heat, add a little oil and cook your shrimp or chicken until done. Remove from the pan and set aside.

Step 3: Scramble the Eggs

Add a touch more oil to the pan and pour in beaten eggs. Stir until just set, then push to the side of the pan.

Step 4: Sauté the Veggies

Add onions, bell peppers, and carrots to the pan. Stir-fry until just tender but still crisp, about 3-4 minutes.

Step 5: Flavor It Up

Add garlic and curry powder. Stir constantly for 30 seconds to bloom the spices.

Step 6: Combine Everything

Toss in the noodles, cooked protein, soy sauce, and green onions. Stir well to coat everything evenly in the sauce and heat through for another 2-3 minutes.

Step 7: Serve

Plate up your noodles and enjoy immediately. Garnish with extra green onions if you like.

How to Serve and Store Singapore Noodles

This dish is best served hot straight from the wok, but it also keeps wonderfully. It feeds about 4 people as a main or 6 as a side. If you’re planning to store leftovers, keep them in an airtight container in the fridge for up to 3 days. To reheat, pop in a skillet with a splash of water or oil and stir-fry gently until warm.

Freezing isn’t ideal for rice noodles, as they can break down when thawed.

What to Serve With Singapore Noodles?

Stir-Fried Bok Choy

Quickly wilted with garlic and sesame oil, bok choy brings freshness and crunch.

Pork Dumplings

Juicy dumplings on the side add a little indulgence and texture variety.

Egg Rolls

Crispy and filled with veggies or meat, egg rolls are always a hit.

Sweet Chili Chicken Wings

Sticky, sweet, and spicy wings pair wonderfully with the curry flavors.

Spicy Cucumber Salad

A cold and refreshing side that cools the palate.

Asian Slaw

Crunchy cabbage tossed in a tangy sesame vinaigrette.

Hot and Sour Soup

Adds depth and makes the meal feel like a full takeout spread.

Want More Noodle Ideas?

If Singapore Noodles are your thing, you’ll probably love these comforting pasta favorites too:

Creamy Beef and Shells Recipe for a hearty twist on a family classic.
Stovetop Creamy Ground Beef Pasta for a one-pot wonder.
Cheesesteak Tortellini in Rich Provolone Sauce if you’re craving something extra decadent.
Creamy Ground Beef Alfredo Pasta for a silky, savory meal.
One Pot Smoked Sausage Pasta with bold smoky flavor.

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Let me know in the comments how yours turned out. Did you go with shrimp, chicken, or keep it veggie? Add any extras? I love hearing how you all make these dishes your own.

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