Kitchen notes · a little help before you start
Singapore Noodles Recipe
Curry-seasoned rice noodles make a fragrant plate with shrimp, chicken and soft pieces of egg among the strands. Bean sprouts give the noodles a little fresh crunch. Lift a forkful with some scallion and enjoy the savory sauce caught between those fine ribbons.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Original yield
- Serves 2
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Seafood
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Soak then drain noodles
Soak rice vermicelli in warm water until soft, then drain in a colander before the stir fry.
2. Prepare sauce before cooking
Mix the sauce ingredients in a small bowl before heating the skillet with the aromatics.
3. Set the egg underneath
Push noodles aside, let the egg bottom set in the open pan space, then fold noodles over it.
Get to know the ingredients
Chicken strips
Thin chicken strips are coated in cornstarch before joining the aromatic vegetables and shrimp in the pan.
Shrimp
Use shelled, deveined shrimp, stir frying them with chicken until their color changes before adding the noodles.
Bean sprouts
Bean sprouts join the noodles after the egg begins setting, together with sauce and the cut scallions.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Singapore Noodles Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Mix then serve immediately
Stir until the egg, sauce, sprouts and scallions are combined through the noodles, then turn off heat and serve.
A little more help as you go
Keep the noodle toss moving
After folding noodles over the eggs, stir continuously with the final ingredients until everything is combined.
Aromatics start the skillet
Garlic, onion and pepper stir fry first until aromatic before the coated chicken and prepared shrimp are added.
A few questions you might have
Are the rice noodles cooked from dry?
No, soak them in warm water until soft and drain before adding them to the skillet mixture.
When should I add cornstarch?
Coat the thin chicken strips with it before the stir fry, then set the chicken aside while mixing sauce.
Is the egg scrambled separately?
The directions cook it in a cleared space beside the noodles, then fold the noodles over the setting egg.
When do scallions go in?
Add them with the sauce and bean sprouts after folding the noodles over the egg in the skillet.
Does curry powder go into the sauce?
Yes, it is among the sauce ingredients mixed in the separate bowl before the stir frying begins.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
