Description
This easy Singapore Noodles recipe is a takeout favorite made at home with vermicelli rice noodles, curry powder, vegetables, shrimp or chicken, and scrambled eggs. It’s quick, full of flavor, and perfect for weeknight dinners or lunch prep. A must-try for anyone who loves stir-fried noodle dishes.
Ingredients
75g vermicelli rice noodles
225g shrimp or chicken, cooked
1 tablespoon curry powder
2 tablespoons soy sauce
2 cloves garlic, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 carrot, julienned
1 small onion, sliced
2 green onions, chopped
2 eggs, beaten
2 tablespoons oil for stir-frying
Instructions
1. Place vermicelli noodles in a large bowl, cover with boiling water, and soak for 5 minutes. Drain and set aside.
2. Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Cook the shrimp or chicken until done. Remove and set aside.
3. Add a little more oil to the pan and pour in the beaten eggs. Stir until just scrambled. Push to the side.
4. Add onion, bell peppers, and carrots. Stir-fry for 3–4 minutes until just tender.
5. Add minced garlic and curry powder. Stir for 30 seconds until fragrant.
6. Return the protein to the pan and toss in the soaked noodles, soy sauce, and green onions. Stir until well combined and heated through.
7. Serve immediately, garnished with extra green onions if desired.
Notes
Vermicelli noodles soften fast, so don’t over-soak.
Use a wok or large nonstick skillet for even stir-frying.
Prep everything before cooking—this stir-fry moves quickly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 370
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 135mg