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Singapore Noodles

Quick Singapore Noodles: A Flavorful 35-Minute Meal

This quick Singapore Noodles recipe features tender rice vermicelli, shrimp, chicken, and crisp veggies for a flavorful meal in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice Vermicelli Noodles Soak just until tender
For the Protein
  • 2 pieces Boneless Skinless Chicken Breast Substitute with tofu for vegetarian
  • 8 pieces Large Shrimp Can be omitted for vegan
  • 2 large Eggs Use tofu scramble for plant-based version
For the Vegetables
  • 1 medium Onion Red or yellow varieties
  • 1 medium Red Bell Pepper Substitute with green bell pepper if preferred
  • 2 medium Carrots Zucchini can be a great alternative
For the Aromatics
  • 3 cloves Garlic Freshly minced is best
  • 1 tbsp Fresh Ginger Ground ginger can be used as a quick substitute
For Flavoring
  • 2 tbsp Curry Powder Adjust according to preferred spice level
  • 2 tbsp Soy Sauce Use tamari for gluten-free option
  • 2 tbsp Oyster Sauce Substitute with mushroom sauce for vegetarian
  • 1 tbsp Rice Vinegar Apple cider vinegar can work if needed
  • 1 tbsp Sugar Balances the savory elements
For Garnish
  • 2 tbsp Green Onions Chopped, for garnish
  • 1/4 cup Fresh Cilantro Can be omitted if not to taste
  • 1 pieces Lime Wedges For serving

Equipment

  • large bowl
  • Skillet or Wok
  • Small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Soak the rice vermicelli noodles in a large bowl of hot water for about 5 minutes, ensuring they just soften. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar until the sugar dissolves completely. Set aside.
  3. Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Cook the boneless skinless chicken breast for about 5-7 minutes. Remove and set aside.
  4. In the same skillet, add the shrimp and sauté for 2-3 minutes until they turn pink and opaque. Remove and set aside with the chicken.
  5. Add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.
  6. Toss in sliced onion, red bell pepper, and carrots. Stir-fry for about 5 minutes until tender but still crunchy.
  7. Push vegetables to one side and scramble the eggs in the empty side for about 1-2 minutes. Mix with vegetables.
  8. Add soaked noodles, chicken, and shrimp back to the skillet. Sprinkle with curry powder and mix. Cook for another 2-3 minutes.
  9. Pour the prepared sauce over the mixture and cook for an additional 1-2 minutes.
  10. Stir in chopped green onions before serving. Plate warm and garnish with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Watch the noodles to prevent them from becoming mushy. Store leftovers in an airtight container for up to 3-4 days.

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