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Singapore Noodles

Savory Singapore Noodles Made Easy for Busy Nights

Quick and flavorful Singapore Noodles are a delightful dish that captures the essence of Asian cuisine with easy preparation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice Vermicelli Noodles Soak until just tender to avoid mushiness.
For the Protein
  • 1 lb Boneless Skinless Chicken Breast Can substitute with tofu.
  • 8 oz Large Shrimp Omit for a vegan option.
  • 2 Eggs A tofu scramble works for a plant-based version.
For the Vegetables
  • 1 Onion Either red or yellow onions can be used.
  • 1 Red Bell Pepper Substitute with green bell pepper if desired.
  • 2 Carrots Zucchini is a suitable alternative.
  • 3 cloves Garlic Use fresh for the best taste.
  • 1 in Fresh Ginger Ground ginger can serve as a substitute.
For Flavoring
  • 1 tbsp Curry Powder Adjust according to taste preference.
  • 3 tbsp Soy Sauce Tamari is great for gluten-free needs.
  • 2 tbsp Oyster Sauce Opt for mushroom sauce for a vegetarian version.
  • 1 tbsp Rice Vinegar Apple cider vinegar can be used if needed.
  • 1 tbsp Sugar Balances savory flavors.
For Garnishing
  • 2 Green Onions For garnish and fresh flavor enhancement.
  • 0.5 cup Fresh Cilantro Can be omitted if cilantro isn't your favorite.
  • 1 Lime Wedges Enhances freshness when serving.

Equipment

  • Large bowl
  • Skillet or wok
  • small mixing bowl

Method
 

Step-by-Step Instructions for Singapore Noodles
  1. Soak the rice vermicelli noodles in a large bowl of hot water for about 5 minutes, then drain and set aside.
  2. In a small mixing bowl, combine soy sauce, oyster sauce, rice vinegar, and a pinch of sugar. Whisk together and set aside.
  3. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add sliced boneless skinless chicken breast and sauté for 3-4 minutes until fully cooked.
  4. In the same skillet, add more oil if necessary and toss in the shrimp. Cook for about 2-3 minutes until shrimp are pink and opaque.
  5. Add minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant.
  6. Add sliced onion, red bell pepper, and julienned carrots. Stir-fry for about 5 minutes until vegetables are tender-crisp.
  7. Push vegetables to the side and pour in beaten eggs. Scramble for 1-2 minutes until just cooked, then mix with the vegetables.
  8. Add the drained noodles, cooked chicken, and shrimp to the skillet. Sprinkle with curry powder and toss everything together.
  9. Pour the prepared sauce over the noodle mixture and stir. Cook for an additional 1-2 minutes, allowing flavors to meld.
  10. Stir in sliced green onions right before serving. Garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 1200mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 20IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for 3-4 days. Reheat with a splash of broth to maintain moisture.

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