Ever craved the vibrant, aromatic flavors of Singaporean street food but thought it was too complex to make at home? Think again! We’ve gathered 18 authentic yet approachable Singapore-style noodle recipes that bring the bustling hawker centre experience right to your kitchen. From quick weeknight dinners to impressive weekend feasts, get ready to stir-fry your way to deliciousness. Let’s dive in!
Classic Singapore-Style Vermicelli with Shrimp
Let’s explore a vibrant noodle dish that brings Southeast Asian flavors to your kitchen with simple techniques. This Singapore-style vermicelli combines rice noodles, shrimp, and colorful vegetables in a savory curry-spiced stir-fry that’s surprisingly easy to master at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces dried rice vermicelli noodles
– 1 pound medium shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 medium onion, thinly sliced
– 1 medium carrot, julienned
– 1 medium red bell pepper, thinly sliced
– 2 tablespoons curry powder
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce
– 2 large eggs
– 4 green onions, sliced
– 1 cup bean sprouts
Instructions
1. Place the rice vermicelli noodles in a large bowl and cover with hot water. Let soak for 10 minutes until pliable but still firm, then drain completely.
2. Pat the shrimp dry with paper towels to ensure they sear properly instead of steaming.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add the shrimp and cook for 2-3 minutes until pink and opaque, then transfer to a plate.
5. Add the remaining 1 tablespoon oil to the wok and heat for 30 seconds.
6. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
7. Add the sliced onion and cook for 2 minutes until slightly softened.
8. Add the julienned carrot and sliced red bell pepper, cooking for 3 minutes until vegetables are tender-crisp.
9. Push the vegetables to one side of the wok and add the curry powder to the empty space. Toast the curry powder for 30 seconds to deepen its flavor.
10. Stir the curry powder into the vegetables until evenly distributed.
11. Add the drained noodles to the wok, tossing to combine with the vegetables and curry.
12. Pour the soy sauce and fish sauce over the noodles, tossing continuously for 2 minutes until noodles are evenly coated.
13. Push the noodle mixture to the sides of the wok, creating a well in the center.
14. Crack the eggs into the center and scramble them for 1-2 minutes until just set.
15. Stir the scrambled eggs into the noodle mixture until well incorporated.
16. Return the cooked shrimp to the wok along with the sliced green onions and bean sprouts.
17. Toss everything together for 1-2 minutes until heated through and well combined.
Aromatic curry powder infuses every strand of noodle with warm, savory notes that complement the sweet shrimp perfectly. The vermicelli maintains a pleasing chewiness while the vegetables add satisfying crunch—try serving it in lettuce cups for a fun handheld meal or top with extra bean sprouts for added freshness.
Spicy Singapore-Style Rice Noodles with Chicken
Just when you need a vibrant, satisfying meal that comes together quickly, these Singapore-style rice noodles deliver bold flavors with minimal fuss. Join me in the kitchen as we walk through each step methodically, ensuring even beginners can achieve restaurant-quality results at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces dried rice vermicelli noodles
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons vegetable oil
– 1 medium yellow onion
– 1 red bell pepper
– 2 cloves garlic
– 1 tablespoon curry powder
– 2 tablespoons soy sauce
– 1 teaspoon granulated sugar
– 1/2 teaspoon red pepper flakes
– 1/4 cup chicken broth
– 2 green onions
Instructions
1. Place 8 ounces dried rice vermicelli noodles in a large bowl and cover with hot tap water; let soak for 10 minutes until pliable but still firm, then drain thoroughly.
2. Cut 1 pound boneless, skinless chicken breasts into 1/2-inch strips, patting them dry with paper towels to ensure proper browning.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken strips in a single layer and cook undisturbed for 3 minutes until browned on one side, then flip and cook for 2 more minutes until no longer pink; transfer to a plate.
5. Dice 1 medium yellow onion and 1 red bell pepper into 1/4-inch pieces, and mince 2 cloves garlic finely.
6. Add the remaining 1 tablespoon vegetable oil to the skillet, then sauté the onion and bell pepper for 4 minutes until softened.
7. Stir in the minced garlic and 1 tablespoon curry powder, cooking for 30 seconds until fragrant to bloom the spices.
8. Return the chicken to the skillet along with the drained noodles, 2 tablespoons soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon red pepper flakes, and 1/4 cup chicken broth.
9. Toss everything together using tongs, cooking for 3–4 minutes until the noodles absorb the liquid and become tender.
10. Thinly slice 2 green onions and sprinkle them over the noodles before serving.
Keep in mind that the finished dish boasts a delightful contrast of tender noodles, juicy chicken, and crisp vegetables, all coated in a savory, slightly spicy curry sauce. For a creative twist, serve it in lettuce cups as a handheld meal, or top with a fried egg for extra richness—it’s versatile enough to become a weeknight staple.
Vegetarian Singapore-Style Curry Noodles
Unveiling a vibrant twist on a classic, our Vegetarian Singapore-Style Curry Noodles offer a fragrant, one-pan meal that’s surprisingly simple to master. This recipe builds layers of flavor with aromatic spices and crisp vegetables, resulting in a satisfying dish perfect for a cozy weeknight dinner. Let’s walk through each step together to ensure your success in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces dried rice noodles
– 2 tablespoons vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 red bell pepper, thinly sliced
– 2 medium carrots, julienned
– 4 ounces firm tofu, pressed and cubed
– 2 tablespoons curry powder
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 (13.5-ounce) can coconut milk
– 1 cup vegetable broth
– 2 cups fresh bean sprouts
– 2 green onions, thinly sliced
– 1 lime, cut into wedges
Instructions
1. Place 8 ounces of dried rice noodles in a large bowl and cover completely with hot water from the tap. Set aside to soak for 10 minutes, then drain thoroughly in a colander.
2. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add 1 thinly sliced medium yellow onion to the hot oil and cook, stirring frequently, until softened and translucent, about 3 minutes.
4. Stir in 3 minced cloves of garlic and 1 tablespoon of grated fresh ginger, cooking for 30 seconds until fragrant to bloom their flavors.
5. Add 1 thinly sliced red bell pepper and 2 julienned medium carrots to the wok, stir-frying for 4 minutes until they begin to soften but remain crisp-tender.
6. Push the vegetables to one side of the wok and add 4 ounces of cubed firm tofu to the empty space. Cook undisturbed for 2 minutes to develop a golden crust on one side, then gently flip and cook for 1 more minute.
7. Sprinkle 2 tablespoons of curry powder evenly over the tofu and vegetables, stirring constantly for 1 minute to toast the spices and prevent burning.
8. Pour in 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar, scraping the bottom of the wok to deglaze any browned bits for added depth.
9. Add 1 can of coconut milk and 1 cup of vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
10. Carefully fold in the drained rice noodles, ensuring they are fully submerged in the sauce. Simmer for 5 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
11. Turn off the heat and stir in 2 cups of fresh bean sprouts and 2 thinly sliced green onions, allowing the residual heat to wilt them slightly for a fresh crunch.
12. Serve immediately, garnishing each bowl with a lime wedge for squeezing over the top.
Silky rice noodles cling to the rich, aromatic curry sauce, while the crisp-tender vegetables and bean sprouts provide a delightful textural contrast. The bright acidity from the lime wedge cuts through the creaminess perfectly, making each bite balanced and vibrant. For a creative presentation, serve it in shallow bowls with extra lime wedges and a sprinkle of chopped cilantro on the side.
Singapore-Style Noodles with Char Siu Pork
Singapore-style noodles offer a vibrant stir-fry experience that combines tender char siu pork with thin rice noodles and colorful vegetables in a savory curry-spiced sauce. This dish brings together sweet, savory, and aromatic elements in one satisfying meal, perfect for weeknight dinners or casual entertaining.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces thin rice noodles
– 1 tablespoon vegetable oil
– 8 ounces char siu pork, sliced into thin strips
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 2 tablespoons curry powder
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sugar
– 2 large eggs, lightly beaten
– 2 green onions, sliced
Instructions
1. Place 8 ounces of thin rice noodles in a large bowl and cover with hot water. Let them soak for 8-10 minutes until pliable but still firm, then drain thoroughly and set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add 8 ounces of sliced char siu pork and stir-fry for 2-3 minutes until lightly browned and heated through, then transfer to a plate.
4. In the same wok, add 1 thinly sliced yellow onion and 1 thinly sliced red bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Add 2 minced garlic cloves and 1 teaspoon of grated ginger, stirring constantly for 30 seconds until fragrant.
6. Sprinkle 2 tablespoons of curry powder over the vegetables and cook for 30 seconds to toast the spices, which enhances their flavor.
7. Push the vegetable mixture to one side of the wok and pour 2 lightly beaten eggs into the empty space. Let them set for 30 seconds before scrambling.
8. Return the cooked pork to the wok along with the drained noodles.
9. Pour 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar over everything.
10. Use tongs to toss all ingredients together for 2-3 minutes until the noodles are heated through and evenly coated with sauce.
11. Stir in 2 sliced green onions just before removing from heat.
12. Divide the noodles among four plates and serve immediately.
Enjoy the delightful contrast between the tender noodles and crisp vegetables, all coated in that aromatic curry-infused sauce. For a creative twist, try serving it in lettuce cups or topping it with extra sliced green onions and a squeeze of lime.
Singapore-Style Noodles with Tofu and Vegetables
For a quick, flavorful weeknight dinner that’s packed with veggies and protein, these Singapore-style noodles with tofu and vegetables come together in under 30 minutes. Following a few simple steps ensures the rice noodles stay perfectly springy and the curry-spiced sauce coats every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces thin rice noodles
– 14 ounces firm tofu
– 2 tablespoons vegetable oil, divided
– 1 medium yellow onion
– 2 medium carrots
– 1 medium red bell pepper
– 4 ounces snow peas
– 3 cloves garlic
– 1 tablespoon grated fresh ginger
– 2 tablespoons curry powder
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 2 scallions
Instructions
1. Place 8 ounces thin rice noodles in a large bowl and cover with very hot tap water; let soak for 10 minutes until pliable but still firm, then drain thoroughly.
2. Press 14 ounces firm tofu between paper towels for 5 minutes to remove excess moisture, then cut into ½-inch cubes.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add tofu cubes in a single layer and cook undisturbed for 3 minutes until golden brown on the bottom.
5. Flip tofu and cook for another 3 minutes until browned on all sides, then transfer to a plate.
6. While tofu cooks, thinly slice 1 medium yellow onion, julienne 2 medium carrots, slice 1 medium red bell pepper into strips, and trim 4 ounces snow peas.
7. Add remaining 1 tablespoon vegetable oil to the skillet and heat over medium-high heat for 30 seconds.
8. Add sliced onion and cook for 2 minutes, stirring occasionally, until slightly softened.
9. Add carrots, bell pepper, and snow peas; cook for 3 minutes, stirring frequently, until vegetables are crisp-tender.
10. Mince 3 cloves garlic and grate 1 tablespoon fresh ginger directly into the skillet; cook for 30 seconds until fragrant.
11. Sprinkle 2 tablespoons curry powder over vegetables and stir for 15 seconds to toast the spices.
12. Add drained noodles and browned tofu back to the skillet.
13. Pour in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sugar; toss everything together for 2 minutes until heated through and evenly coated.
14. Thinly slice 2 scallions and sprinkle over the noodles before serving.
Gently tossing the finished dish yields tender-crisp vegetables and chewy noodles coated in a savory, aromatic curry sauce. For a colorful presentation, garnish with extra scallions and serve immediately with lime wedges to brighten the flavors.
Singapore-Style Noodles with Beef and Bell Peppers
Getting dinner on the table can be a challenge, but this vibrant stir-fry comes together quickly with a few key techniques. Gather your ingredients and follow these steps for a flavorful weeknight meal that’s sure to impress.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz rice vermicelli noodles
– 1 lb flank steak, thinly sliced against the grain
– 1 tbsp cornstarch
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp curry powder
– 1/2 tsp white pepper
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1 tsp fresh ginger, grated
– 2 green onions, sliced
Instructions
1. Place 8 oz rice vermicelli noodles in a large bowl and cover with hot tap water for 8 minutes until pliable but not fully soft.
2. In a medium bowl, combine 1 lb thinly sliced flank steak with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1/2 tsp white pepper; let marinate for 10 minutes.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the marinated beef in a single layer and cook undisturbed for 90 seconds to develop a sear.
5. Flip the beef and cook for another 60 seconds until no longer pink, then transfer to a clean plate.
6. Add the remaining 1 tbsp vegetable oil to the wok and heat for 30 seconds.
7. Add 1 sliced onion, 1 sliced red bell pepper, and 1 sliced yellow bell pepper; stir-fry for 4 minutes until slightly softened.
8. Add 3 minced garlic cloves and 1 tsp grated ginger; stir-fry for 45 seconds until fragrant.
9. Drain the noodles thoroughly and add them to the wok along with 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp curry powder.
10. Toss everything together for 2 minutes until the noodles are heated through and evenly coated with sauce.
11. Return the cooked beef and any accumulated juices to the wok, tossing to combine for 1 minute.
12. Remove from heat and stir in 2 sliced green onions.
You’ll love the tender beef and crisp-tender peppers against the springy noodles, all coated in that savory, lightly spiced sauce. Try serving it with extra green onions and a squeeze of lime for a bright finish that cuts through the richness perfectly.
Singapore-Style Noodles with Shrimp and Eggs
Many home cooks find stir-fry dishes intimidating, but Singapore-style noodles are surprisingly approachable once you break down the process. Mastering this vibrant dish starts with proper ingredient prep and ends with a restaurant-quality meal you can proudly serve. Let’s walk through each step methodically to ensure success.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces dried rice vermicelli noodles
– 1 pound medium shrimp, peeled and deveined
– 4 large eggs
– 2 tablespoons vegetable oil
– 1 medium onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sugar
– 2 green onions, sliced
Instructions
1. Place 8 ounces dried rice vermicelli noodles in a large bowl and cover with hot water; soak for 10 minutes until pliable, then drain thoroughly.
2. Pat 1 pound medium shrimp dry with paper towels to ensure they sear properly instead of steaming.
3. Crack 4 large eggs into a small bowl and whisk until fully combined.
4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
5. Add the whisked eggs and cook undisturbed for 30 seconds until edges set, then scramble into small curds for 1 minute; transfer to a plate.
6. Add remaining 1 tablespoon vegetable oil to the wok and heat for 30 seconds.
7. Add 1 medium onion and 1 red bell pepper; stir-fry for 3 minutes until slightly softened.
8. Add 1 pound shrimp and cook for 2 minutes until pink and opaque.
9. Stir in 2 cloves garlic and 1 tablespoon curry powder; cook for 30 seconds until fragrant.
10. Add drained noodles, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar; toss continuously for 2 minutes to coat evenly.
11. Return scrambled eggs to the wok along with 2 sliced green onions; toss for 1 minute until heated through.
12. Remove from heat and serve immediately.
Ready to enjoy, these noodles offer a delightful contrast of tender shrimp, fluffy eggs, and slightly chewy vermicelli all coated in a savory curry sauce. For a creative twist, serve it in lettuce cups for a handheld appetizer or top with extra sliced green onions and a squeeze of lime to brighten the flavors.
Singapore-Style Noodles with Squid and Chili
Diving into the vibrant flavors of Southeast Asia, this Singapore-style noodle dish brings together tender squid and spicy chili in a satisfying stir-fry. Perfect for a weeknight dinner, it’s a balanced meal that’s both aromatic and quick to prepare, guiding you through each step with precision.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces rice vermicelli noodles
– 1 pound squid, cleaned and sliced into rings
– 2 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 red chili, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup bean sprouts
– 2 tablespoons soy sauce
– 1 tablespoon curry powder
– 1 teaspoon sugar
– 1 cup water
Instructions
1. Place the rice vermicelli noodles in a large bowl and cover with hot water, letting them soak for 10 minutes until softened, then drain thoroughly to prevent sogginess.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the squid rings to the hot oil and stir-fry for 3–4 minutes until they turn opaque and curl slightly, being careful not to overcook to keep them tender.
4. Remove the squid from the wok and set it aside on a plate, covering loosely to retain warmth.
5. Add the remaining 1 tablespoon of vegetable oil to the same wok, heating it for 1 minute over medium-high heat.
6. Stir in the minced garlic and sliced red chili, cooking for 1 minute until fragrant but not browned to avoid bitterness.
7. Add the sliced red bell pepper and bean sprouts, stir-frying for 3 minutes until the vegetables are crisp-tender.
8. Sprinkle the curry powder over the vegetables, stirring constantly for 30 seconds to toast the spices and enhance their aroma.
9. Pour in the soy sauce, sugar, and water, bringing the mixture to a simmer for 2 minutes to create a cohesive sauce.
10. Add the drained noodles and cooked squid to the wok, tossing everything together for 2–3 minutes until evenly coated and heated through.
11. Remove from heat and serve immediately. Revel in the dish’s delightful contrast of chewy noodles and succulent squid, with a spicy kick from the chili that lingers pleasantly. For a creative twist, garnish with extra bean sprouts or serve alongside a crisp cucumber salad to balance the heat.
Singapore-Style Noodles with Roast Duck
Crafting a vibrant, restaurant-worthy noodle dish at home is simpler than you think, especially when you start with flavorful roast duck. This Singapore-style version combines tender rice noodles with savory protein and crisp vegetables in a fragrant curry-spiced sauce, all coming together in under 30 minutes for a satisfying weeknight meal. Let’s walk through each step methodically to ensure perfect results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces thin rice noodles
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 small yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cups roast duck, shredded
– 2 tablespoons curry powder
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 2 large eggs, beaten
– 2 green onions, sliced
Instructions
1. Place 8 ounces of thin rice noodles in a large bowl and cover with hot water; let soak for 10 minutes until pliable, then drain thoroughly. Tip: Soaking instead of boiling prevents the noodles from becoming mushy later.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add 2 cloves of minced garlic and 1 teaspoon of grated ginger to the hot oil; stir-fry for 30 seconds until fragrant.
4. Add 1 small thinly sliced yellow onion and 1 thinly sliced red bell pepper to the wok; stir-fry for 3 minutes until the vegetables soften slightly.
5. Push the vegetables to one side of the wok and add 2 cups of shredded roast duck; cook for 2 minutes to warm through.
6. Sprinkle 2 tablespoons of curry powder over the duck and vegetables; stir to coat evenly and cook for 1 minute to toast the spices.
7. Pour in 3 tablespoons of soy sauce and 1 tablespoon of oyster sauce; stir to combine all ingredients in the wok.
8. Add the drained rice noodles to the wok; use tongs to toss everything together for 2 minutes until the noodles are heated through and coated in sauce.
9. Push the noodle mixture to the sides of the wok, creating a well in the center. Tip: This technique ensures the eggs cook quickly without scrambling into the noodles.
10. Pour 2 beaten eggs into the center well; let them set for 30 seconds, then scramble gently with a spatula until just cooked, about 1 minute.
11. Fold the scrambled eggs into the noodle mixture along with 2 sliced green onions; toss everything together for 1 final minute. Tip: Adding green onions at the end preserves their fresh crunch and color.
12. Remove the wok from the heat and divide the noodles among serving plates immediately.
Keep in mind that the finished dish should have a delightful contrast: the rice noodles remain springy and separate, while the roast duck adds rich, savory depth against the mild curry warmth. For a creative twist, serve it alongside a simple cucumber salad to balance the flavors, or top with extra sliced green onions and a drizzle of chili oil for added heat.
Singapore-Style Noodles with Crab Meat
Aromatic and vibrant, Singapore-style noodles with crab meat is a delightful stir-fry that combines tender rice noodles with sweet crab and colorful vegetables in a savory curry-spiced sauce. This recipe breaks down the process into simple, manageable steps perfect for beginners, ensuring you can recreate this takeout favorite at home with confidence. Let’s get cooking, starting with prepping all your ingredients before you heat the pan for a smooth, stress-free experience.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces thin rice noodles
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 small onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup bean sprouts
– 8 ounces crab meat, picked over for shells
– 2 tablespoons soy sauce
– 1 tablespoon curry powder
– 1 teaspoon sugar
– 2 green onions, sliced
Instructions
1. Place 8 ounces of thin rice noodles in a large bowl and cover with hot water; let soak for 10 minutes until pliable, then drain thoroughly and set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add 2 cloves of minced garlic and 1 teaspoon of grated fresh ginger to the hot oil; stir-fry for 30 seconds until fragrant to release their flavors without burning.
4. Add 1 small thinly sliced onion and 1 thinly sliced red bell pepper to the wok; stir-fry for 3–4 minutes until the vegetables are slightly softened but still crisp.
5. Tip: Keep the heat high and stir constantly to prevent sticking and ensure even cooking for a perfect stir-fry texture.
6. Push the vegetables to the side of the wok, then add 8 ounces of crab meat to the center; cook for 2 minutes, gently stirring, until heated through.
7. Sprinkle 1 tablespoon of curry powder over the crab and vegetables; stir to coat evenly and toast for 30 seconds to enhance the spice’s aroma.
8. Add the drained rice noodles to the wok along with 2 tablespoons of soy sauce and 1 teaspoon of sugar; toss everything together using tongs for 2 minutes until well combined.
9. Tip: If the noodles seem dry, add a splash of water or broth to loosen them and help the sauce cling better.
10. Stir in 1 cup of bean sprouts and cook for 1 minute more until they are just wilted but retain a slight crunch.
11. Remove the wok from the heat and garnish with 2 sliced green onions, tossing lightly to incorporate.
12. Tip: For an extra kick, serve with a side of chili sauce or a squeeze of lime juice to brighten the flavors.
Keenly balanced, this dish offers a satisfying mix of soft noodles, tender crab, and crisp vegetables with a warm curry undertone. Enjoy it fresh from the wok, or get creative by serving it in lettuce cups for a lighter, handheld meal that’s perfect for sharing.
Singapore-Style Noodles with Mushrooms and Bok Choy
Venturing into Asian-inspired weeknight dinners just got easier with this simplified Singapore-style noodle dish. Perfect for busy evenings, it combines the savory depth of mushrooms with the crisp freshness of bok choy in a quick stir-fry. Let’s walk through each step together to ensure your meal turns out flavorful and satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz rice vermicelli noodles
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 8 oz cremini mushrooms, sliced
– 4 heads baby bok choy, chopped
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1/4 tsp white pepper
Instructions
1. Place the rice vermicelli noodles in a large bowl and cover with hot water from the tap, letting them soak for 10 minutes until softened, then drain thoroughly. Tip: Avoid overcooking the noodles by soaking instead of boiling to prevent mushiness.
2. Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the minced garlic and grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant but not browned.
4. Increase the heat to high and add the sliced cremini mushrooms, cooking for 4-5 minutes until they release their moisture and turn golden brown. Tip: Don’t overcrowd the pan to ensure the mushrooms sear properly for maximum flavor.
5. Stir in the chopped baby bok choy and cook for 2-3 minutes until the leaves wilt and the stems become tender-crisp.
6. Push the vegetables to one side of the wok and add the remaining 1 tbsp of vegetable oil to the empty space.
7. Add the drained noodles to the oil, tossing them for 1 minute to coat and heat through.
8. Combine the vegetables and noodles, then pour in the soy sauce, oyster sauce, sesame oil, and white pepper, stirring everything together for 2 minutes until well incorporated and heated. Tip: Mix the sauces in a small bowl beforehand to distribute evenly and avoid clumping.
9. Remove from heat and serve immediately.
Mouthwatering and ready in minutes, this dish offers a delightful contrast of tender noodles, earthy mushrooms, and crunchy bok choy. For a creative twist, top it with a fried egg or serve alongside grilled shrimp to elevate the meal into a heartier feast.
Singapore-Style Noodles with Scallops and Snow Peas
Aromatic and vibrant, this Singapore-style noodle dish brings the bustling hawker stalls of Southeast Asia right to your kitchen with tender scallops, crisp snow peas, and a fragrant curry-spiced sauce that’s surprisingly simple to pull off. As a cooking teacher, I’ll guide you through each methodical step so you can recreate this restaurant favorite with confidence at home.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces rice vermicelli noodles
– 1 pound sea scallops
– 1 cup snow peas
– 1 medium yellow onion
– 2 cloves garlic
– 1 tablespoon vegetable oil
– 2 tablespoons curry powder
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sugar
– 1/2 cup chicken broth
– 2 green onions
Instructions
1. Place 8 ounces of rice vermicelli noodles in a large bowl and cover with hot water; let soak for 10 minutes until pliable, then drain thoroughly and set aside.
2. Pat 1 pound of sea scallops completely dry with paper towels to ensure a good sear.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add the dried scallops to the hot skillet and cook for 2 minutes per side until golden brown; remove and set aside on a plate.
5. Thinly slice 1 medium yellow onion and mince 2 cloves of garlic.
6. In the same skillet, add the sliced onion and cook for 3 minutes until softened.
7. Add the minced garlic and 2 tablespoons of curry powder; stir constantly for 30 seconds until fragrant.
8. Pour in 1/2 cup of chicken broth, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar; bring to a simmer.
9. Add the drained noodles to the skillet and toss for 2 minutes to coat evenly and absorb the sauce.
10. Trim 1 cup of snow peas and thinly slice 2 green onions.
11. Stir the snow peas into the noodle mixture and cook for 2 minutes until bright green and crisp-tender.
12. Return the seared scallops to the skillet and gently fold everything together; heat for 1 minute until warmed through.
13. Garnish with the sliced green onions and serve immediately.
Enjoy the delightful contrast of textures, from the silky, curry-infused noodles to the juicy scallops and snappy snow peas. For a creative twist, serve it in lettuce cups for a handheld appetizer or top with a fried egg for extra richness.
Singapore-Style Noodles with Pork Belly and Cabbage
Holiday feasts can be heavy, so let’s lighten things up with a vibrant, stir-fried classic that’s surprisingly simple to master. This Singapore-style noodle dish swaps traditional curry powder for a brighter, tangier sauce and features tender pork belly with crisp cabbage for a satisfying weeknight meal anyone can tackle.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces rice vermicelli noodles
– 1 pound pork belly, sliced into 1/4-inch strips
– 4 cups green cabbage, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons vegetable oil, divided
– 1/4 cup low-sodium soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon red pepper flakes
– 2 green onions, thinly sliced
Instructions
1. Place the rice vermicelli noodles in a large bowl and cover with hot tap water; let soak for 10 minutes until pliable, then drain thoroughly in a colander. Tip: Soaking instead of boiling prevents the noodles from becoming mushy later.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the pork belly strips and cook for 6-8 minutes, stirring occasionally, until browned and crispy at the edges.
4. Transfer the cooked pork belly to a plate lined with paper towels to drain excess fat.
5. In the same wok, add the remaining 2 tablespoons of vegetable oil and heat over medium-high for 30 seconds.
6. Add the minced garlic and grated ginger, stirring constantly for 45-60 seconds until fragrant but not browned.
7. Add the thinly sliced cabbage and cook for 4-5 minutes, stirring frequently, until wilted and slightly charred in spots. Tip: High heat and minimal stirring help achieve that desirable wok char.
8. Push the cabbage to one side of the wok and add the drained noodles to the empty space.
9. Pour the soy sauce, rice vinegar, honey, and red pepper flakes directly over the noodles, tossing immediately to coat evenly.
10. Return the cooked pork belly to the wok and add the sliced green onions, tossing everything together for 2-3 minutes until heated through and well combined. Tip: A final high-heat toss ensures the sauce clings to every strand.
11. Remove from heat and serve immediately.
Oozing with savory-sweet sauce, the noodles should be tender yet springy, contrasting beautifully with the crunchy cabbage and rich pork. For a fun twist, wrap spoonfuls in crisp lettuce cups or top with a fried egg for extra richness.
Singapore-Style Noodles with Fish Cake and Bean Sprouts
Haven’t we all craved a quick, satisfying stir-fry that feels both exotic and comforting? Singapore-style noodles deliver just that—a vibrant tangle of thin rice noodles tossed with savory fish cake, crisp bean sprouts, and a medley of vegetables, all brought together with a fragrant curry-infused sauce. Let’s walk through this simple, one-pan meal that’s perfect for a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces thin rice noodles
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1 medium carrot, julienned
– 1 red bell pepper, thinly sliced
– 6 ounces fish cake, thinly sliced
– 2 cups fresh bean sprouts
– 2 tablespoons curry powder
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon sugar
– 1/2 cup chicken broth
– 2 green onions, sliced
Instructions
1. Place the rice noodles in a large bowl and cover with hot water; let soak for 10 minutes until pliable, then drain thoroughly.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the minced garlic and sliced onion; stir-fry for 2 minutes until fragrant and slightly softened.
4. Add the julienned carrot and sliced red bell pepper; stir-fry for 3 minutes until vegetables are tender-crisp.
5. Push the vegetables to one side of the wok and add the remaining 1 tablespoon of vegetable oil to the empty space.
6. Add the sliced fish cake; stir-fry for 2 minutes until lightly browned, then mix with the vegetables.
7. Sprinkle the curry powder evenly over the mixture and stir-fry for 30 seconds to toast the spices, releasing their aroma.
8. Add the soaked and drained rice noodles, tossing gently to coat with the curry mixture.
9. Pour in the soy sauce, oyster sauce, sugar, and chicken broth; stir-fry for 3 minutes until the noodles absorb most of the liquid.
10. Add the fresh bean sprouts and sliced green onions; stir-fry for 1 final minute just to wilt the sprouts slightly.
11. Remove from heat and serve immediately.
Perfectly balanced, this dish offers a delightful contrast: the noodles are tender yet springy, while the bean sprouts and vegetables provide a satisfying crunch. The curry powder lends a warm, aromatic depth without overwhelming heat, complemented by the savory notes from the fish cake and sauces. For a creative twist, serve it alongside a simple cucumber salad or top with a fried egg for extra richness.
Singapore-Style Noodles with Prawns and Lemongrass
Tired of the same old takeout? This Singapore-style noodle dish brings vibrant Southeast Asian flavors to your kitchen with a surprisingly simple method. Think of it as a stir-fry lesson that yields a restaurant-worthy meal in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces thin rice noodles
– 1 pound large prawns, peeled and deveined
– 2 stalks lemongrass, white part only, finely minced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 red bell pepper, thinly sliced
– 1 cup bean sprouts
– 3 green onions, sliced
– 2 tablespoons vegetable oil
– 2 tablespoons soy sauce
– 1 tablespoon curry powder
– 1 teaspoon sugar
– 1/4 teaspoon white pepper
Instructions
1. Place the rice noodles in a large bowl and cover with hot water (about 180°F) for 8 minutes until pliable but still firm, then drain thoroughly. Tip: Soaking instead of boiling prevents mushy noodles.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add the prawns in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Add the remaining 1 tablespoon of oil to the wok and heat for 30 seconds.
5. Add the minced lemongrass, garlic, and ginger, stirring constantly for 1 minute until fragrant.
6. Stir in the sliced red bell pepper and cook for 2 minutes until slightly softened.
7. Sprinkle the curry powder over the vegetables and stir for 30 seconds to toast the spices.
8. Add the drained noodles, soy sauce, sugar, and white pepper, tossing everything together for 2 minutes to coat evenly.
9. Return the cooked prawns to the wok along with the bean sprouts and green onions, tossing for 1 final minute to heat through. Tip: Add bean sprouts last to keep them crisp.
10. Remove from heat and serve immediately. Tip: For extra flavor, garnish with lime wedges and chopped cilantro.
Keep in mind that the noodles should be springy with a slight chew, while the prawns remain tender against the aromatic curry and lemongrass base. This dish shines when served straight from the wok, perhaps with extra chili sauce for those who like heat, making it a versatile centerpiece for any weeknight dinner.
Singapore-Style Noodles with Chicken Satay
Ever crave a dish that’s both comforting and packed with vibrant flavor? Enter Singapore-style noodles with chicken satay—a stir-fry that combines tender rice noodles, crisp vegetables, and succulent chicken skewers in a savory curry-spiced sauce. It’s a restaurant favorite you can easily recreate at home, perfect for a weeknight dinner or a casual gathering.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces dried rice vermicelli noodles
– 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 teaspoon grated fresh ginger
– 1 clove garlic, minced
– 2 tablespoons vegetable oil, divided
– 1 medium onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup shredded carrots
– 2 tablespoons curry powder
– 1/4 cup chicken broth
– 2 tablespoons lime juice
– 1/4 cup chopped fresh cilantro
Instructions
1. Soak the rice vermicelli noodles in warm water for 10 minutes until pliable, then drain thoroughly and set aside.
2. In a medium bowl, combine peanut butter, soy sauce, honey, ginger, and minced garlic to make the satay marinade.
3. Add the cubed chicken thighs to the marinade, tossing to coat evenly, and let it sit for 15 minutes at room temperature.
4. Thread the marinated chicken onto 8 wooden skewers that have been soaked in water for 30 minutes to prevent burning.
5. Heat a grill or grill pan to medium-high heat (about 400°F) and cook the chicken skewers for 4-5 minutes per side until golden brown and cooked through.
6. In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.
7. Add the sliced onion, red bell pepper, and shredded carrots, stirring frequently for 4-5 minutes until the vegetables are tender-crisp.
8. Push the vegetables to the side of the wok, add the remaining 1 tablespoon of oil, and sprinkle in the curry powder, toasting it for 30 seconds until fragrant.
9. Add the drained noodles and chicken broth to the wok, tossing everything together to coat the noodles evenly with the curry mixture.
10. Cook for 3-4 minutes, stirring constantly, until the noodles are heated through and have absorbed most of the liquid.
11. Stir in the lime juice and chopped cilantro, then remove the wok from the heat.
12. Serve the noodles immediately, topped with the grilled chicken satay skewers.
Just imagine the tender, slightly chewy noodles mingling with the smoky, peanutty chicken and crisp veggies—each bite is a burst of savory, curry-kissed goodness. For a fun twist, serve it family-style with extra lime wedges and a sprinkle of crushed peanuts on the side to let everyone customize their bowl.
Singapore-Style Noodles with Curry Powder and Coconut Milk
Let’s dive into a vibrant, aromatic dish that brings the flavors of Singapore to your kitchen with a creamy coconut twist. This recipe transforms simple ingredients into a satisfying meal with a perfect balance of curry warmth and rich coconut milk, ideal for a cozy weeknight dinner or impressing guests with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 oz rice noodles
– 1 tbsp vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp curry powder
– 1 cup coconut milk
– 1 cup chicken broth
– 1 cup cooked shrimp
– 1 cup bean sprouts
– 2 tbsp soy sauce
– 1 tsp sugar
– Salt to taste
Instructions
1. Soak the rice noodles in warm water for 10 minutes until pliable, then drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the sliced onion and cook for 3-4 minutes, stirring frequently, until softened and lightly browned.
4. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
5. Sprinkle the curry powder over the onion mixture and toast for 30 seconds to release its aroma, stirring constantly.
6. Pour in the coconut milk and chicken broth, then bring to a gentle simmer over medium heat.
7. Add the cooked shrimp and simmer for 2 minutes until heated through.
8. Stir in the drained rice noodles, bean sprouts, soy sauce, and sugar, mixing well to coat everything evenly.
9. Cook for 3-4 minutes, tossing occasionally, until the noodles have absorbed most of the liquid and are tender.
10. Season with salt to taste, then remove from heat and let sit for 2 minutes to allow flavors to meld.
Zesty and creamy, this dish offers a delightful contrast of soft noodles with a slight chew, enveloped in a fragrant curry-coconut sauce that’s both comforting and exotic. For a creative twist, serve it topped with a squeeze of lime or a sprinkle of chopped cilantro to brighten the rich flavors, making it a versatile centerpiece for any meal.
Singapore-Style Noodles with Pineapple and Cashews
Unlock the vibrant flavors of Southeast Asia with this simplified take on Singapore-style noodles, a stir-fry that’s surprisingly easy to master at home. Using a methodical approach, we’ll build layers of savory, sweet, and tangy flavor, perfect for a quick weeknight dinner that feels special. Let’s get started by gathering our ingredients and prepping our station.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 oz thin rice noodles
– 2 tbsp vegetable oil
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium yellow onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 3 tbsp curry powder
– 1/4 cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp granulated sugar
– 1 cup fresh pineapple chunks (1-inch pieces)
– 1/2 cup roasted unsalted cashews
– 2 green onions, thinly sliced
Instructions
1. Place 8 oz thin rice noodles in a large bowl and cover with hot water (about 180°F). Let soak for 8 minutes until pliable but still firm, then drain thoroughly and set aside.
2. Heat a large wok or skillet over high heat for 1 minute, then add 2 tbsp vegetable oil and swirl to coat.
3. Add 1 lb chicken pieces in a single layer and cook undisturbed for 2 minutes to develop a golden sear, then stir-fry for 3 more minutes until fully cooked through.
4. Push chicken to one side of the wok, add 1 sliced onion and 1 sliced bell pepper, and stir-fry for 3 minutes until slightly softened but still crisp.
5. Clear a small space in the center, add 2 minced garlic cloves and 1 tbsp minced ginger, and cook for 30 seconds until fragrant.
6. Sprinkle 3 tbsp curry powder over the aromatics and stir constantly for 30 seconds to toast the spices and prevent burning.
7. Pour in 1/4 cup soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar, stirring quickly to combine all ingredients in the wok.
8. Add the drained noodles and 1 cup pineapple chunks, tossing continuously for 2 minutes until the noodles are evenly coated and heated through.
9. Remove from heat, fold in 1/2 cup cashews and 2 sliced green onions, and toss once more to distribute.
10. Serve immediately while hot.
Light and springy noodles cling to the savory curry sauce, while juicy pineapple bursts with sweetness against the crunch of cashews. For a fun twist, serve it in hollowed-out pineapple halves for a tropical presentation that’s sure to impress guests.
Summary
From quick weeknight dinners to impressive weekend feasts, these 18 Singapore-style noodle recipes bring authentic Southeast Asian flavors right to your kitchen. We hope you find a new favorite to try—let us know which one you love most in the comments below, and don’t forget to share this roundup on Pinterest so other home cooks can enjoy it too!
