Singapore Curry Noodles

These vibrant Singapore Curry Noodles combine chewy rice vermicelli with juicy chicken, colorful vegetables, and aromatic curry spices for a restaurant-quality dish you can make at home in just 30 minutes. Despite the name, this popular dish actually originated in Hong Kong, not Singapore! I've perfected this recipe over years of making it for my family, and it consistently delivers that authentic takeout flavor we all crave.

The first time I made these curry noodles for my family, they couldn't believe it wasn't takeout! My husband, who usually orders this dish whenever we eat at Chinese restaurants, declared it was even better than our favorite local spot. The best part is how quickly it comes together – I can have this on the table faster than delivery would arrive.

Ingredients

For the Noodles:

• 8 oz dried rice vermicelli noodles: These thin, delicate noodles cook quickly and absorb the curry flavors beautifully. Look for them in the Asian section of your grocery store or at Asian markets.
• 2 tablespoons neutral oil: Use a high smoke point oil like avocado, grapeseed, or canola. Avoid olive oil as its low smoke point isn't suitable for stir-frying.
• 2 large eggs, beaten: Creates silky strands of egg throughout the dish. You can omit if you have an egg allergy.

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For the Chicken Marinade:

• 1 lb boneless skinless chicken thighs, thinly sliced: Thighs stay juicier than breast meat, but you can substitute chicken breast if preferred.
• 1 tablespoon hoisin sauce: This sweet-savory sauce adds depth and helps tenderize the meat.
• 1 tablespoon soy sauce: Provides saltiness and umami flavor to the chicken.
• 1 teaspoon cornstarch: Tenderizes the chicken and helps it stay moist during cooking.

For the Sauce:

• 3 tablespoons soy sauce: The salty base of our sauce. Use low-sodium if you prefer.
• 1 tablespoon yellow curry powder: Look for Japanese or mild Chinese curry powder for authentic flavor without too much heat.
• 1 teaspoon sugar: Balances the saltiness and adds a touch of sweetness.

Vegetables and Aromatics:

• 1 medium onion, thinly sliced: Provides sweetness and texture when cooked.
• 3 garlic cloves, minced: Essential aromatic that builds the foundation of flavor.
• 1 red bell pepper, julienned: Adds beautiful color, crunch, and subtle sweetness.
• 1 cup snap peas, trimmed: Provides fresh, crisp texture and vibrant green color.
• 1 cup canned baby corn, drained and halved: Adds unique texture and visual appeal.
• 2 tablespoons Shaoxing wine: This Chinese cooking wine adds complexity. Substitute with dry sherry or chicken broth if unavailable.

Step-by-Step Instructions

Step 1:

Prepare the noodles - Place the dried rice vermicelli in a large bowl and cover with boiling water. Soak for just 1-2 minutes until the noodles become limp and loosened, but are still slightly firm. They'll continue cooking in the wok later. Immediately drain and rinse under cold water to stop the cooking process. Shake out excess water vigorously – excess moisture will make your stir-fry soggy. If desired, use clean kitchen scissors to cut the noodles into more manageable lengths.

Step 2:

Marinate the chicken - While the noodles are soaking, combine the sliced chicken thighs with hoisin sauce, soy sauce, and cornstarch in a bowl. Mix thoroughly to ensure each piece is coated. Let sit for at least 5 minutes while you prepare the other ingredients.

Step 3:

Make the sauce - In a small bowl, whisk together the soy sauce, curry powder, and sugar until well combined. The sauce will look intensely yellow – this is what gives the noodles their signature color. Set aside.

Step 4:

Start cooking - Heat a large wok or frying pan over medium-high heat. Add 1 tablespoon of the neutral oil and swirl to coat the surface. When the oil is shimmering, add the marinated chicken and spread it out in a single layer. Let it cook undisturbed for about 1 minute to develop some color, then stir-fry until the chicken is about 75% cooked through – it will finish cooking later. Push the chicken to one side of the pan.

Step 5:

Cook the eggs - Pour the beaten eggs into the empty side of the pan. Let them set slightly, then gently scramble until just cooked but still soft. Mix the eggs with the chicken, then push everything to the side of the wok.

Step 6:

Add the vegetables - Add the remaining tablespoon of oil to the empty side of the pan. Add the sliced onions and minced garlic, and stir-fry for about 30 seconds until fragrant. Add the red bell peppers, snap peas, and baby corn. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still crisp.

Step 7:

Deglaze the pan - Pour the Shaoxing wine around the edge of the wok and allow it to sizzle for a moment. This step deglazes the pan and adds wonderful aromatic flavor to the dish. Stir everything together.

Step 8:

Combine all ingredients - Add the drained rice noodles to the wok and pour the curry sauce over everything. Using tongs or two spatulas, gently lift and toss all the ingredients together until the noodles are evenly coated with the vibrant yellow sauce and everything is well mixed. This should take about 1-2 minutes – avoid over-stirring or the noodles will become soggy.

Step 9:

Serve immediately - Transfer to a large serving plate or individual bowls and enjoy while hot!

The Art of Perfect Singapore Noodles

The key to restaurant-quality Singapore Curry Noodles lies in the preparation and timing. Properly soaked (but not overcooked) noodles, well-marinated chicken, and a quick cooking process all contribute to the perfect texture and flavor. The curry powder is what gives these noodles their distinctive taste and beautiful golden color – it's a mild curry that brings warmth rather than heat to the dish.

Choosing the Right Curry Powder

For authentic Singapore Noodles, look for a mild yellow curry powder, preferably Japanese or Chinese style. These tend to be more aromatic than spicy. Indian or Jamaican curry powders can be substituted but may add more heat to the dish. I prefer S&B Oriental Curry Powder, which provides that classic flavor without overwhelming spiciness.

Noodle Know-How

Rice vermicelli noodles require special treatment – they need only brief soaking rather than boiling. Oversoaking is a common mistake that leads to mushy noodles in the final dish. The noodles should be just pliable but still slightly firm when you drain them, as they'll continue to soften during the stir-frying process.

I learned the importance of properly preparing rice vermicelli the hard way! My first attempt resulted in a clumpy, soggy mess because I soaked the noodles for too long. Now I set a timer for exactly 2 minutes and immediately drain and rinse with cold water to stop the cooking process.

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After years of making this dish, I've discovered that adding a final sprinkle of curry powder just before serving brightens both the color and flavor. It's a small touch that makes a noticeable difference and is now my signature finishing touch whenever I make these noodles for guests.

These Singapore Curry Noodles bring the flavors of your favorite Chinese restaurant right to your kitchen. With their vibrant color, complex flavors, and satisfying textures, they're sure to become a regular in your weeknight dinner rotation. Whether you're cooking for yourself or the whole family, this quick and delicious one-pan meal delivers big flavor with minimal effort!

Frequently Asked Questions

→ Can I substitute the chicken with something else?

Absolutely! Shrimp works beautifully in this dish, or use tofu or more eggs for a vegetarian version. You can also add sliced Chinese BBQ pork (char siu) for an authentic touch.

→ What if I can't find rice vermicelli noodles?

While rice vermicelli gives the most authentic texture, you can substitute with thin egg noodles or even spaghetti in a pinch. Just adjust cooking times according to package instructions.

→ Is there a substitute for Shaoxing wine?

Dry sherry works well as a substitute, or you can use chicken broth with a splash of rice vinegar for a non-alcoholic option that still adds depth of flavor.

→ Can I make this dish spicier?

Yes! Add 1-2 teaspoons of sambal oelek or sriracha to the noodle sauce, or include sliced fresh chilies with the vegetables for extra heat.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet with a splash of water to refresh the noodles, or microwave until heated through.