Name: Singapore Noodles
Yield: 4
Cuisine: Thai
Ingredients: 200g (7oz) dried rice vermicelli noodles; 1 tbsp Shaoxing rice wine or dry sherry; 1 tbsp light soy sauce*; 11⁄2 tsp cornflour (cornstarch); 150g (51⁄2oz) prawns (shrimp), peeled and deveined; 4 tbsp vegetable oil; 2 eggs, beaten; 200g (7oz) thinly sliced grilled char siu pork or cooked pork; 4 garlic cloves, finely chopped; 1 tbsp finely chopped galangal; 2 spring onions (scallions), finely chopped; 1 onion, halved and thinly sliced; 1⁄2 red (bell) pepper, sliced to the same size as the onion; 1⁄2 green (bell) pepper, sliced to the same size as the onion; 50g (2oz) sugar snap peas, trimmed and sliced diagonally into 3 pieces; 100g (31⁄2oz) bean sprouts; 11⁄2 tbsp curry powder; FOR THE SAUCE; 250ml (1 cup) chicken stock; 2 tbsp Thai fish sauce; 1 tbsp oyster sauce; 1 tsp palm sugar; TO GARNISH; 2 spring onions (scallions), sliced into 2.5cm (1in) pieces; 2 red spur chillies, thinly sliced; Roasted red chilli flakes to taste (optional)

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Singapore Noodles as they should be!

I think I might just love Singapore noodles a bit too much. I make them almost weekly as a quick lunch or snack. Rarely do I follow this recipe from my cookbook ‘The Curry Guy Thai’ as this really is a simple dish you can just throw together.

Once you’ve made it once, you can make it again and again and each time you do, you will love it. Singapore noodles can be whipped up in 30 minutes or less. Usually a lot less!

Singapore Noodles on a serving plate at the table.

Photo by Kris Kirkham for my book ‘The Curry Guy Thai’.

About Singapore Noodles?

You are very likely to find Singapore noodles on the menu at most good Thai restaurants even thought the recipe has nothing to do with Thai food.

Singapore noodles are a popular dish often found in Chinese-American or Chinese-Canadian cuisine, though they’re not actually from Singapore. The dish typically features stir-fried rice noodles, vegetables, and sometimes protein like shrimp, chicken, or pork. It’s seasoned with curry powder, giving it a distinct yellow color and a slightly spicy, savoury flavor.

Despite the name, Singapore noodles are not a traditional Singaporean dish. They’re more of a Westernized version that dishes from various Asian cuisines. The key components usually include bell peppers, onions, and bean sprouts, and it’s often garnished with fresh herbs or lime for extra zing.

What is the history of Singapore noodles?

The history of Singapore noodles is a bit of a culinary mystery, as the dish doesn’t have origins in Singapore itself. Its name is more of a marketing choice rather than an indicator of its true roots. Here’s a bit of background I found on the topic that may or may not be true:

1. Westernized Cuisine: Singapore noodles are a creation of Chinese restaurants outside of Asia, particularly in Western countries like the U.S., Canada, and the U.K. They were developed to cater to local tastes and preferences rather than reflecting authentic Singaporean cuisine.

2. Curry Powder Influence: The dish is notable for its use of curry powder, which is not a traditional component in most authentic Chinese dishes. This inclusion is likely a nod to the flavors popular in Western countries, and it gives the dish its distinctive yellow color and slightly spicy flavor.

3. Name and Presentation: The name “Singapore noodles” might have been chosen because it sounded exotic and appealing to Western diners. It’s similar to other dishes with misleading names, like “chop suey,” which also has no direct connection to traditional Chinese cuisine.

Personally, I don’t really care about the history too much. Singapore noodles are just plain awesome!

Can you store leftovers in the fridge?

Yes! You can wrap your leftover Singapore noodles tightly and store them in the fridge for about 3 days. You can reheat them in your microwave of in a wok. Be sure your Singapore noodles are really hot before serving.

Can you freeze Singapore noodles?

If you need to keep your Singapore noodles longer than three days, I recommend freezing them. They will freeze nicely for up to 3 months.

Be sure to freeze them in an air-tight freezer bag or container and label and date before you freeze.

Pro Tips.

To make the best Singapore noodles, here are three tips that can help elevate the dish. You’ll find many more tips in my book ‘The Curry Guy Thai’. FYI… clicke that link to my book and I do make a commission if you place an order. 🙂

1. Use Fresh Ingredients: Fresh vegetables and high-quality protein (like shrimp, chicken, or tofu) make a significant difference in flavor and texture. Opt for crisp bell peppers, fresh bean sprouts, and tender protein to enhance the overall quality of the dish.

2. Properly Cook the Noodles: Cook the rice noodles just until they are al dente, as they will continue to cook slightly during stir-frying. Avoid overcooking them initially, as this can lead to mushy noodles. Drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.

3. Balance the Seasonings: The key to delicious Singapore noodles is balancing the flavors. Use curry powder to give the dish its signature yellow color and warm spice. Adjust the amount of curry powder, soy sauce, and other seasonings to taste. Don’t forget to add a touch of sugar or a splash of lime juice to balance the flavors and enhance the overall taste. Adding a bit of garlic or ginger can also boost the flavor profile.

By focusing on fresh ingredients, properly cooking the noodles, and balancing the seasonings, you can create a flavorful and satisfying plate of Singapore noodles.

If you like this recipe, you might like to try some of these Thai favourites!

THAI SOUPS

CURRIES

THAI NOODLE RECIPES

FRIED THAI

STIR FRIES

THAI BBQ

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Yield: 4

Singapore Noodles

Ingredients

200g (7oz) dried rice vermicelli noodles
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce*
11⁄2 tsp cornflour (cornstarch)
150g (51⁄2oz) prawns (shrimp), peeled and deveined
4 tbsp vegetable oil
2 eggs, beaten
200g (7oz) thinly sliced grilled char siu pork or cooked pork
4 garlic cloves, finely chopped
1 tbsp finely chopped galangal
2 spring onions (scallions), finely chopped
1 onion, halved and thinly sliced
1⁄2 red (bell) pepper, sliced to the same size as the onion
1⁄2 green (bell) pepper, sliced to the same size as the onion
50g (2oz) sugar snap peas, trimmed and sliced diagonally into 3 pieces
100g (31⁄2oz) bean sprouts
11⁄2 tbsp curry powder
FOR THE SAUCE
250ml (1 cup) chicken stock
2 tbsp Thai fish sauce
1 tbsp oyster sauce
1 tsp palm sugar
TO GARNISH
2 spring onions (scallions), sliced into 2.5cm (1in) pieces
2 red spur chillies, thinly sliced
Roasted red chilli flakes to taste (optional)

Instructions

Whisk all of the sauce ingredients together, then taste and adjust the seasoning if needed. Set aside.
Cover the rice vermicelli with boiling water in a large bowl. Move the noodles around in the bowl so that they don’t stick together. Leave for 2 minutes, then drain and cover with cold water until needed.
In another bowl, whisk together the Shaoxing rice wine or sherry, soy sauce and cornflour (cornstarch). Add the prawns (shrimp) and stir to combine, then set aside to marinate.
Now heat a wok over a medium heat and stir in 1 tablespoon of the oil. When hot, add the eggs and cook, without moving them, for about 15 seconds, then use a spatula to move them around and break up the egg into small pieces. Transfer the cooked egg to a bowl.
Wipe your wok clean with paper towel and add another tablespoon of oil. Add the prawns and cook for a couple of minutes until almost cooked through and then add the sliced char sui pork.
Now add the garlic, galangal and finely chopped spring onions (scallions) and fry for another 30 seconds, moving everything around in the wok. Stir in the sliced onion and (bell) peppers and fry for another minute. Add the sugar snap peas and bean sprouts and stir it all well to combine. Pour this mixture into a bowl and wipe your wok clean with paper towel.
Add the remaining oil to the wok and stir in the soaked noodles and curry powder. Fry for about a minute while stirring continuously to ensure the curry powder coats the noodles. Pour everything back into the wok, including the sauce, and again stir well to combine.
To serve, garnish with the sliced spring onions and spur chillies and a sprinkle of roasted chilli flakes, if liked.