Singapore Noodles Recipe with Flavorful Spices and Rice Vermicelli

Name: Singapore Noodle
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Singaporean
Ingredients: – 5 ounces rice vermicelli noodles; – 12 large frozen shrimp, peeled, deveined, and butterflied; – 2 1/2 tablespoons vegetable oil; – 2 beaten eggs; – 2 cloves chopped garlic; – 4 ounces Chinese BBQ pork, ham, or sausage; – 3 dried red chili peppers; – 9 ounces shredded napa cabbage (about 3 cups); – 1 medium carrot (about 2.5 ounces); – 1 tablespoon Shaoxing wine or dry cooking sherry; – 2 tablespoons curry powder; – 1 teaspoon salt; – 1/4 teaspoon sugar; – 1/8 teaspoon white pepper; – 2 to 4 tablespoons chicken stock or water (optional); – 1/2 teaspoon sesame oil; – 1 1/2 teaspoons soy sauce; – 1 julienned scallion; – 1/2 thinly sliced red onion (about 2.5 ounces)

By:

Ruby Bennett

Published:

December 31, 2025

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Why You’ll Love This Singapore Noodle

As a home cook who loves whipping up meals that bring people together, I often turn to dishes like Singapore Noodle for their simplicity and big flavors. This recipe stands out because it’s ready in just about 35 minutes, blending ease of preparation with a burst of spices that make dinner feel special without much effort. Imagine tossing together rice vermicelli, shrimp, and veggies for a meal that satisfies on busy weeknights or lazy Sundays alike.

One reason you’ll enjoy this Singapore Noodle is its health benefits from fresh ingredients like shrimp and vegetables, which pack in nutrients while keeping things light. I remember the first time I tried it, swapping in extra veggies for my family’s preferences, and it turned into a hit that we customized again and again. It’s also versatile, letting you tweak it for different diets, so whether you’re cooking for busy parents or diet-conscious friends, this dish fits right in.

The standout feature is that distinctive flavor from curry powder and other spices, creating an aromatic stir-fry that feels like a trip to the streets of Asia. For students or working professionals, it’s a quick fix that doesn’t skimp on taste, and even seniors might appreciate how it warms up the kitchen with familiar comfort. Let’s dive into what makes this recipe a go-to for food enthusiasts everywhere, building on those flavorful spices and rice vermicelli that make every bite memorable.

Quick Prep and Everyday Appeal

This Singapore Noodle recipe takes only 25 minutes to prepare and 10 minutes to cook, making it perfect for anyone with a packed schedule. I often share stories from my kitchen experiments, like how adding a bit more curry brings out deeper notes that surprise guests. It’s not just about the food; it’s about creating those moments that turn a simple meal into something special for newlyweds or travelers seeking home-cooked vibes.

From my experience, balancing health and taste means using lean proteins and fresh produce, which this dish does so well. Whether you’re a baking enthusiast looking for savory options or someone watching calories, Singapore Noodle adapts easily. That’s why it quickly becomes a favorite among diverse groups, offering a blend of nutrition and enjoyment in every forkful.

Jump to:

Why You’ll Love This Singapore Noodle
Quick Prep and Everyday Appeal
Essential Ingredients for Singapore Noodle
Special Dietary Options
How to Prepare the Perfect Singapore Noodle: Step-by-Step Guide
Mixing and Cooking the Noodles
Dietary Substitutions to Customize Your Singapore Noodle
Mastering Singapore Noodle: Advanced Tips and Variations
How to Store Singapore Noodle: Best Practices
FAQs: Frequently Asked Questions About Singapore Noodle
Where did Singapore Noodles originally come from?
What type of noodles should I use to make authentic Singapore Noodles?
How can I make Singapore Noodles suitable for a gluten-free diet?
What vegetables and proteins are commonly used in Singapore Noodles?
How do you keep Singapore Noodles moist and prevent them from drying out during stir-frying?
Singapore Noodle
Ingredients
Instructions
Last Step:
Notes
Nutrition
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Essential Ingredients for Singapore Noodle

Gathering the right ingredients is key to making an authentic Singapore Noodle that bursts with flavor. For this recipe, focus on fresh items that create a balanced stir-fry, much like the ones I’ve perfected over years of home cooking. Here’s a detailed list of everything you need, pulled straight from my notes to ensure your dish turns out just right. For more on healthy options like shrimp, check out this guide on Health Benefits of Shrimp.

5 ounces rice vermicelli noodles
12 large frozen shrimp, peeled, deveined, and butterflied
2 1/2 tablespoons vegetable oil
2 beaten eggs
2 cloves chopped garlic
4 ounces Chinese BBQ pork, ham, or sausage
3 dried red chili peppers
9 ounces shredded napa cabbage (about 3 cups)
1 medium carrot (about 2.5 ounces)
1 tablespoon Shaoxing wine or dry cooking sherry
2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon white pepper
2 to 4 tablespoons chicken stock or water (optional)
1/2 teaspoon sesame oil
1 1/2 teaspoons soy sauce
1 julienned scallion
1/2 thinly sliced red onion (about 2.5 ounces)

These ingredients form the heart of the dish, providing that signature mix of textures and tastes. If you’re exploring ways to adapt, remember options like using vegan recipes on my blog for plant-based swaps. Rice vermicelli adds lightness, while spices like curry powder bring the fun, as I learned from tweaking family meals over time.

Special Dietary Options

For those with specific needs, you can modify this list easily. Swap shrimp for tofu in a vegan version, or choose gluten-free soy sauce to keep things inclusive, just as I do when cooking for mixed groups of friends and family.

How to Prepare the Perfect Singapore Noodle: Step-by-Step Guide

Getting Singapore Noodle just right starts with prepping your ingredients, a step I always emphasize in my kitchen adventures. Begin by rehydrating 5 ounces of rice vermicelli noodles soak them in cold water overnight, hot water for 30 minutes, or boil for 1 minute, then drain and cut into 8 to 10 inch lengths for the best texture. For rice vermicelli details, see Health Benefits of Rice Noodles.

Next, prepare 12 large frozen shrimp by peeling, butterflying, deveining, rinsing, and drying them thoroughly. Heat 1 tablespoon of vegetable oil in a wok, add 2 beaten eggs, and scramble them separately before setting aside. In the same wok, add the remaining 1 1/2 tablespoons of oil and 2 cloves of chopped garlic, stirring until fragrant.

Stir-fry the shrimp and 4 ounces of Chinese BBQ pork, ham, or sausage briefly, then pour 1 tablespoon of Shaoxing wine around the edge. Quickly add 3 dried red chili peppers, 9 ounces of shredded napa cabbage, and 1 medium carrot, cooking for a minute or two to keep things crisp.

Mixing and Cooking the Noodles

Add the drained noodles to the wok and stir-fry for about 1 minute. Sprinkle 2 tablespoons of curry powder, 1 teaspoon of salt, 1/4 teaspoon of sugar, and 1/8 teaspoon of white pepper evenly over the mixture, then stir-fry for 2 minutes using scooping and lifting motions. If the noodles look dry, add 2 to 4 tablespoons of chicken stock or water to keep them moist.

Finally, mix in 1/2 teaspoon of sesame oil, 1 1/2 teaspoons of soy sauce, and the cooked eggs, heating for another minute. Stir in 1 julienned scallion and 1/2 thinly sliced red onion for just 20 seconds before serving hot, perhaps with a side of chili sauce for extra kick. This whole process takes about 35 minutes and always leaves my kitchen smelling amazing.

Dietary Substitutions to Customize Your Singapore Noodle

Making Singapore Noodle work for your needs is one of my favorite parts of this recipe, as it’s so adaptable. For protein swaps, replace shrimp or pork with firm tofu or tempeh for a vegan option, or try thinly sliced beef if you want something different. Don’t forget to check labels for gluten-free versions of sauces, which I often do when cooking for friends with various preferences.

When it comes to veggies and seasonings, swap napa cabbage for bok choy or bell peppers based on what’s in season, and use tamari instead of soy sauce for a low-sodium twist. Adjusting curry powder can help if you’re easing into spicy foods, drawing from tips I’ve picked up over years of experimenting.

Original Ingredient	Substitution Option	Why It Works
Shrimp	Tofu	Absorbs flavors well for a vegan alternative
Soy sauce	Tamari	Gluten-free and adds similar savoriness

Mastering Singapore Noodle: Advanced Tips and Variations

Once you’re comfortable with the basics, take your Singapore Noodle to the next level with some pro techniques. Use high heat in a well-seasoned wok to get those slightly charred edges that add depth, something I learned from trying different pans in my own kitchen. Experimenting with flavors, like blending curry powder with coconut milk, can create a creamier version that surprises your taste buds.

For presentation, top with fresh herbs or sesame seeds to make it look as good as it tastes, perfect for impressing guests at a dinner party. If you’re prepping ahead, chop ingredients in advance and store them separately, then reheat quickly to keep everything fresh, just like I do for weekday meals.

Use high heat for the best stir-fry results
Add lemongrass for a citrusy twist
Garnish with herbs for extra appeal

How to Store Singapore Noodle: Best Practices

Storing leftovers of Singapore Noodle keeps it tasty for later, and I always make extra for that. Put cooked noodles in an airtight container and refrigerate for up to 3 days to maintain their texture. If you want to freeze, portion it into bags and thaw overnight before reheating, which helps preserve the flavors.

When reheating, use a skillet on medium heat with a bit of oil or water to avoid mushiness, drawing from my go-to methods for quick lunches. For meal prep, cook noodles al dente so they hold up well, making it easy for busy parents or students to grab and go.

FAQs: Frequently Asked Questions About Singapore Noodle

Where did Singapore Noodles originally come from?

Despite its name, Singapore Noodles did not originate in Singapore. This dish was created by Cantonese chefs in Hong Kong, inspired by British colonial influences that introduced curry powder to the region. It combines stir-fried thin rice vermicelli with curry seasoning, mimicking Indian curry flavors rather than traditional Singaporean cuisine.

What type of noodles should I use to make authentic Singapore Noodles?

The best choice is thin vermicelli rice noodles that are opaque rather than clear. Avoid mung bean vermicelli, which are translucent. Soak the noodles in cold water overnight for softness or in hot water for about 30 minutes for a firmer texture. Always drain the noodles well before cooking to prevent clumping.

How can I make Singapore Noodles suitable for a gluten-free diet?

To make a gluten-free version, replace Shaoxing wine with dry cooking sherry and use gluten-free soy sauce or tamari. Check that your curry powder and other seasonings do not contain gluten additives. This substitution allows you to enjoy the classic flavors without gluten concerns.

What vegetables and proteins are commonly used in Singapore Noodles?

Traditional versions typically include thinly sliced napa cabbage, carrots, onions, and scallions. Additional vegetables like bean sprouts and bell peppers can be added for variety. For protein, Chinese BBQ pork (char siu) is popular, but alternatives such as roast pork, ham, Chinese sausage, or shrimp work well depending on preference.

How do you keep Singapore Noodles moist and prevent them from drying out during stir-frying?

To maintain moisture, add small amounts of chicken stock or water while stir-frying. This helps the noodles stay soft and prevents them from sticking. The quantity depends on the heat level and moisture content of your ingredients. Stir continuously to evenly distribute the liquid and avoid sogginess.

Singapore Noodles Recipe with Flavorful Spices and Rice Vermicelli