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Singapore Noodles

Savory Singapore Noodles: A Quick Flavor Adventure at Home

Delight in a quick and flavorful Singapore Noodles dish that captures the essence of Asian cuisine.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Vermicelli Noodles Soak until tender but not mushy
For the Proteins
  • 1 piece Boneless Skinless Chicken Breast Can substitute with tofu
  • 200 grams Large Shrimp Can omit for vegan option
  • 2 pieces Eggs Can substitute with tofu scramble
For the Vegetables
  • 1 medium Onion Red or yellow preferred
  • 1 medium Red Bell Pepper Green bell pepper works too
  • 2 medium Carrots Can substitute with zucchini
For Flavor
  • 3 cloves Garlic Minced
  • 1 tablespoon Fresh Ginger Grated, ground ginger can be a substitute
  • 1 tablespoon Curry Powder Adjust to your spice preference
For the Sauces
  • 2 tablespoons Soy Sauce Use tamari for gluten-free
  • 1 tablespoon Oyster Sauce Mushroom sauce can be a vegetarian substitute
  • 1 tablespoon Rice Vinegar Apple cider vinegar can be a substitute
  • 1 teaspoon Sugar Use sparingly
For Garnishing
  • 2 tablespoons Green Onions Chopped
  • 2 tablespoons Fresh Cilantro Omit if not a fan
  • 2 pieces Lime Wedges Serve on the side

Equipment

  • Large skillet or wok
  • Large Bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Soak the rice vermicelli noodles in hot water for about 5 minutes until just tender but not mushy. Drain and set aside.
  2. Whisk together soy sauce, oyster sauce, rice vinegar, and sugar in a small bowl. Taste and adjust if necessary.
  3. Heat oil in a skillet over medium-high heat. Sauté sliced chicken breast for 3-4 minutes until cooked, then transfer it to a plate.
  4. In the same skillet, add more oil if needed and sauté shrimp for 2-3 minutes until pink and opaque, then remove.
  5. Add minced garlic and grated ginger to the skillet, cooking for 30 seconds until fragrant.
  6. Add sliced onion, red bell pepper, and carrots, stir-frying for about 5 minutes until tender-crisp.
  7. Push vegetables to one side of the skillet, scramble eggs in the empty space until just set, then mix with vegetables.
  8. Add the drained noodles, cooked chicken, and shrimp to the skillet. Sprinkle curry powder and toss gently to combine.
  9. Pour the prepared sauce over the mixture, cooking for an additional 1-2 minutes to meld flavors.
  10. Stir in chopped green onions before serving, garnishing with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 58gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 70mgCalcium: 50mgIron: 2mg

Notes

For fluffier scrambled eggs, cook them separately before adding to the noodles. Adjust spice gradually to suit your taste.

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