Singapore noodles

Singapore noodles

Ready in 45 minutes

Talk about cold-weather comfort you can't beat a bowl of curried noodles loaded with tender pieces of chicken, plump shrimp and crunchy red pepper for a warming meal. Unlike some noodle dishes, this one isn't too saucy. If you like it fiery, add a little hot sauce.

"This was delicious. I didn't use shrimp because I don't like them and I added bacon and sliced omelette. Would definitely make it again. Very easy and heaps of flavour"

- jayne105

Top-ranked recipe named "Singapore noodles"

4.5 avg, 12 review(s) 100% would make again


Are you making this? 
1/2 250-gram package pkg rice vermicelli; (see Know Your Noodles, below)
1/2 454-gram bag frozen peeled uncooked large shrimp
1 skinless, boneless chicken breast
2 green Onions
1 carrot
1/2 red Pepper
2 tbsp lime juice; (30 mL)
1 tbsp soy sauce and water; (15 mL)
2 tbsp vegetable oil; (30 mL)
1 tsp bottled garlic; (5 mL) chopped or 1 garlic clove, minced
1 tsp ginger; (5 mL) bottled chopped or finely grated fresh ginger
2 tsp curry powder; (10 mL)
1/2 tsp salt; (2 mL)
1/3 cup fresh coriander; (75 mL) chopped (optional)

Original recipe makes 2



1.Separate noodles as best you can, then soak according to package directions or in water at room temperature, 20 minutes. If noodles soften before you need them, drain and toss with a little vegetable oil.

2.Meanwhile, rinse shrimp under cold running water to remove any ice crystals. Pat dry with paper towels. Cut chicken in half lengthwise, then slice into thin strips. Slice onions into 1-inch (2.5-cm) pieces. Slice carrot into thin julienne strips. Thinly slice pepper. In a small bowl, stir lime juice with soy, water and 1 tbsp (15 mL) oil.

3.Heat remaining tbsp (15 mL) oil in a large, non-stick frying pan or wok over medium-high heat. Add chicken. Stir-fry until lightly golden, 3 minutes. Then add shrimp, carrot, pepper, garlic and ginger. Sprinkle with curry powder and salt. Stir often until shrimp turn bright pink, 3 minutes. Add drained noodles, then pour in lime mixture. Stir often, separating noodles, until hot and noodles turn yellow, 2 minutes. Remove from heat and stir in onions and coriander.


Know Your Noodles Thread-like vermicelli made from rice is sold in many supermarkets and Asian grocery stores. If you can't find it, use the same amount of spaghettini, and instead of soaking noodles, cook them according to package directions before adding to sauce.


Added on Award Medal
Calories Per Serving: 650 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Singapore noodles

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VagabondWolf 1 month ago
Guinnessbob 1 year ago
So so good... Even my four year old ate it! We will make it again!
heidischraderhart 1 year ago
This was delicious. I didn't use shrimp because I don't like them and I added bacon and sliced omelette. Would definitely make it again. Very easy and heaps of flavour
jayne105 1 year ago
Excellent dish. Just as good as the restaurant versions.
Dibach 1 year ago
Not too much flavour, but still has a nice zingy kick.
h2h 2 years ago
Oh my god... This recipe is sooooo delicious.
Jeaken24 2 years ago
The best Singapore noodles recipe I've found.
davpow 2 years ago
Great recipe! Just like the restaurant version.
Dibach 2 years ago
I used very thin fresh rice noodles and didn't pre soak them. This recipe was delicious and very easy, I'll definitely be doing these again.
SianWells 2 years ago
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