Singapore Noodles

Delicious, healthy Singapore Noodles are made with vermicelli rice noodles, curry powder, vegetables, and your choice of chicken, tofu, eggs, or shrimp! Vegetarian. Video.

this recipe!

Why You’ll Love This

If you’ve ever ordered Singapore noodles from a takeout menu and wondered how to recreate the same golden, curry-kissed magic at home, this is it! After years of recipe testing and countless wok sessions, I’ve refined this version to capture that restaurant-style flavor while keeping it fresh, colorful, and easy to make in your own kitchen.

As a chef and recipe developer who’s cooked professionally across different cuisines, I’ve learned how to layer spices, textures, and sauces so they come together perfectly-not soggy or clumpy, but fragrant, light, and full of life. Whether you’re a noodle-lover, meal prepper, or weeknight cook, this recipe brings restaurant-quality results to your table with wholesome ingredients and adaptable options for all diets.

What are Singapore Noodles?

Singapore noodles (or Singapore Mei Fun) have a distinct savory taste with a hint of spiciness. In this recipe, vermicelli noodles are stir-fried in a wok with vegetables and seasoned with madras curry powder. You can add chicken, tofu, scrambled eggs, or shrimp! We prefer this dish on the spicy side, but feel free to keep it mild for younger palates. It is a dry-style Chinese noodle dish rather than a saucy one. 

Singapore Noodles, contrary to how they sound, actually originate from China and are most often found in American Chinese restaurants rather than in Singapore! The dish is believed to have been created by Cantonese chefs in Hong Kong in the mid-1900s, who were inspired by British colonial trade routes introducing curry powder to Chinese cooking.

My version honors that Cantonese-Chinese restaurant style but keeps it fresh, flexible, and lighter, using crisp vegetables, just enough heat, and a balance of umami and spice that’s approachable for home cooks.

Love Asain noodle dishes? Try our popular Pad Thai and Kimchi Noodles!

INGREDIENTS in Singapore Noodles

• Protein: Tofu, chicken, or whole raw shrimp (or prawns). Keep it vegan or vegetarian, or add meat.
• Vermicelli rice noodles: These thin rice noodles are commonly used in Asian cuisine and are available in most grocery stores and your local Asian supermarket. They are naturally gluten-free.
• Veggies: Onion, carrots, red bell pepper, and snow peas. Or sub with other vegetables like green beans, baby bok choy, shredded cabbage, red onion, celery, or bean sprouts!
• Eggs: Scrambled into the stir-fry for extra richness and protein. Leave out if vegan.
• Red chili peppers: For a spicy kick! For a milder version, sub chili flakes. 
• Madras curry powder: Provides the signature flavor of Singapore Noodles, warm and slightly spicy. You can sub with yellow curry powder.
• Shaoxing wine: Adds depth and complexity. Substitute with Chinese cooking wine, mirin, or white wine.
• Sesame oil: For a nutty aroma and subtle richness.
• Soy sauce: Brings a salty and savory flavor. Use tamari or Bragg’s Liquid Aminos for gluten-free.
• Fish sauce: An umami-rich ingredient that contributes to the authentic flavor of Singapore Noodles. Substitute with vegan fish sauce for vegetarian or vegan.
• Sugar: Balances the flavors and adds a touch of sweetness. Use other sweeteners of choice, like honey, maple syrup, or agave nectar.

See the recipe card below for a full list of ingredients and measurements.     

Protein Variations

Tofu, chicken, or whole raw shrimp are our favorites for Singapore noodles, but for more variety, here are some other options:

• Seared scallops
• Sesame tempeh
• Black pepper tofu
• Broiled salmon

How To Make Singapore Noodles

1. Cook the rice vermicelli noodles. Boil water in a medium pot, add the vermicelli noodles, and turn the heat off. Let sit in the hot water or 3-4 minutes, until al dente, then drain in a colander. Be careful not to overcook the noodles or they will fall apart when stir-frying. Cut the noodles into thin strips (thirds or fourths) with kitchen scissors and fluff by pulling apart with a fork or tongs.

2. Mix the sauce. Add shaoxing wine, sesame oil, soy sauce, fish sauce, and sugar to a small bowl and stir. Set by the stove.

3. Prep veggies. Slice the onion and bell peppers and chop the garlic. Place by the stove, along with the carrots and snow peas.

4. Sear the protein. In a large wok or large skillet, warm a tablespoons of oil over medium heat. Sprinkle 1/4 teaspoon kosher salt and freshly cracked black pepper over top and swirl. Once hot, place the protein (chicken, tofu, or shrimp) in the pan. Let sit until it naturally releases from the pan, then use a metal spatula to flip and sear the other side until golden. Transfer to a paper towel-lined plate by the stove.

5. Whisk eggs. Whisk the eggs with a 3-finger pinch of salt in a small bowl. Set by the stove.

6. Stir-fry the veggies. Bring the pan to medium-high heat and add the onions, stirring for 3 minutes. Then add the carrots, bell pepper, snow peas, and garlic. Stir for a couple more minutes until just wilted. Other veggies work well too, like cabbage, bok choy, green beans, or mushrooms. A great way to clean out your veggie drawer!

7. Scramble the eggs. Scoot the veggies to the edges of the pan and add a drop of oil in the center. Pour in the eggs, scrambling and chopping them up in the bottom of the wok with a metal spatula. Mix into the veggies, then set the entire mixture aside on a plate.

8. Stir-fry the noodles. Pour a teaspoon or two of oil into the wok and add the noodles, frying them over medium heat for 2-3 minutes. Add the chilies and stir for another minute.

9. Assemble and season. Spread the noodles out in the pan and add the veggies and protein, along with the curry powder, 1/2 teaspoon salt, and 1/2 teaspoon turmeric. Toss until evenly coated. Pour in the sauce and stir, cooking for another minute or two, until the noodles are almost dry.

10. Taste and adjust. Taste for salt and heat, adding more salt if it’s bland and more chili flakes if you’d like it spicier. Serve immediately in a large bowl with tongs.

Chef’s Tips

1. Don’t overcook the noodles. Cook until just al dente, or they will fall apart when stir-frying.
2. Avoid fiddling with the protein while searing. Let the protein naturally release from the pain to create a crisp, golden sear. Then flip and repeat. Be patient!
3. Keep everything by the stove. This stir-fry moves quickly, so keep the protein, veggies, sauce, and eggs by the stove and ready to assemble.
4. Cut the vermicelli noodles. After you cook and drain the vermicelli noodles, cut them into thirds so they are easier to manage in the wok. This will help tremendously!
5. Get the sauce just right. When the sauce is added, it will smell fishy at first-this will go away. Stir-fry until the noodles are dry-this is a dry-style, Chinese noodle dish, not meant to be saucy!

Troubleshooting

• The noodles are sticking together. Toss with a drizzle of oil after draining. If they still clump in the wok, add a splash of water or broth and use tongs to gently separate.
• The noodles are too pale or bland. Toast the curry powder in a little oil before adding the noodles. This deepens the color and flavor. Taste and adjust with soy sauce, fish sauce, or a squeeze of lime.
• The noodles are too wet or heavy. This means there is too much sauce or you may not have cooked off the moisture long enough. Keep stir-frying over medium-high heat until the noodles look dry and glossy.
• It’s missing heat or depth. Add a pinch more curry powder, chili flakes, or a small spoon of chili crisp. For umami, stir in a few drops of soy sauce of oyster sauce (or vegan oyster sauce) at the end.

Serving Suggestions

Serve immediately with chopsticks, scallions, and hot chili paste or chili flakes (for those who want extra heat!). For a side dish or starter, check out some of our favorite pairings!

• Start with an Asian salad, like Asian Cucumber Salad, Crunchy Bok Choy Salad, or Wonton Salad.
• Add a side of veggies like stir-fried pea shoots, coconut creamed spinach, Chinese eggplant, or grilled bok choy.
• Serve with a side of soup, like Asian Cabbage Soup or Wonton Soup.
• Serve with spring rolls!
• For extra heat and crunchy texture, top with chili crisp!

Storage and Reheating

Singapore noodles will keep up to 4 days in the fridge in an airtight container and can be reheated in the microwave or in a nonstick skillet on the stovetop. They can be stored in the freezer for up to 2 months, but they are best enjoyed fresh.

She said she usually cried at least once each day not because she was sad, but because the world was so beautiful & life was so short.

Brian Andreas

More favorite Noodle Dishes

Kimchi Noodles

Lo Mein Noodles Recipe

Saucy Sesame Soba Noodles

Thai Drunken Noodles (Pad Kee Mao)

• Chinese Sesame Noodles with Veggies!
• Pad Thai
• Kung Pao Noodles!
• Yellow curry powder

Hope you enjoy this Singapore Noodles recipe – a dry-style, stir-fried vermicelli noodle dish, hailing from China, with veggies, tofu, and the signature ingredient, madras curry powder! Yum! The leftovers taste amazing too!

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

Singapore Noodles Video

Print