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–+ servings
Singapore Noodles

Savory Singapore Noodles: A Quick & Easy Dinner Delight

This Quick and Easy Singapore Noodles recipe features vibrant veggies and protein tossed with flavorful spices, making it perfect for a busy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 200 grams Rice Vermicelli Noodles Soak until tender (about 5 minutes)
For the Protein
  • 1 piece Boneless Skinless Chicken Breast Can substitute with tofu
  • 200 grams Large Shrimp Can omit for vegan option
  • 2 pieces Eggs Can use tofu scramble for plant-based version
For the Vegetables
  • 1 piece Onion Red or yellow
  • 1 piece Red Bell Pepper Can substitute with green bell pepper
  • 2 pieces Carrots Zucchini is a great alternative
For the Aromatics
  • 3 cloves Garlic Fresh minced preferred
  • 1 tablespoon Fresh Ginger Grated or ground
For the Sauce
  • 1 tablespoon Curry Powder Adjust per taste
  • 3 tablespoons Soy Sauce Tamari for gluten-free needs
  • 2 tablespoons Oyster Sauce Can substitute with mushroom sauce
  • 1 tablespoon Rice Vinegar Apple cider vinegar can substitute
  • 1 teaspoon Sugar Balances savory notes
For Toppings
  • 2 pieces Green Onions Chopped
  • 0.5 cup Fresh Cilantro Optional
  • 2 pieces Lime Wedges For serving

Equipment

  • Skillet or Wok
  • Mixing Bowl
  • large bowl

Method
 

Step‑by‑Step Instructions
  1. Soak the rice vermicelli noodles in hot water for about 5 minutes until tender. Drain and set aside.
  2. In a medium bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sugar until well combined.
  3. Heat vegetable oil in a skillet or wok over medium-high heat. Sauté the sliced chicken for 3-4 minutes until cooked through.
  4. Add shrimp to the skillet and sauté for 2-3 minutes until pink and opaque. Set both proteins aside.
  5. Add minced garlic and grated ginger to the skillet. Stir for about 30 seconds until fragrant.
  6. Add sliced onion, red bell pepper, and carrots. Sauté for about 5 minutes until tender yet vibrant.
  7. Create space in the skillet, crack in eggs, and scramble for 1-2 minutes until just set. Mix with vegetables.
  8. Add the drained noodles, cooked chicken, shrimp, and curry powder. Toss together for another 2-3 minutes.
  9. Pour the prepared sauce over the noodles and cook for an additional 1-2 minutes until well-coated.
  10. Stir in chopped green onions and serve hot, garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 45mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat with a splash of water or broth to maintain moisture.

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