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

Singapore noodles— stir-fried rice noodles with curry, tofu and vegetables—a Chinese take out menu classic - easy recipe, vegetarian and full of authentic flavor! #meifun #singaporenoodles #currynoodles #chinesenoodles #stirfry #stirfrynoodles #vegetarian #noodles

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

Singapore Noodles Video

INGREDIENTS in Singapore Noodles

  • Protein: Choose from tofu, chicken, or whole raw shrimp -keep it vegan, vegetarian, or add meat.
  • Vermicelli rice noodles: These thin vermicelli noodles are made of rice (yes, they are gluten-free!) the base of the dish, and provide a delicate and soft texture. They are commonly used in Asian cuisine and can be found in most grocery stores.
  • Veggies: The recipe calls for onion, carrots, red bell pepper, and snow peas as the main vegetables. Feel free to substitute them with other vegetables like green beans, baby bok choy, shredded cabbage, or bean sprouts based on your preferences or what you have on hand.
  • Eggs: Offer a subtle richness and help bind the ingredients together, creating a cohesive dish. Leave these out if vegan.
  • Red chili peppers: These peppers can add a spicy kick to the noodles. If you prefer a milder version, you can substitute them with chili flakes 
  • Madras curry powder: This spice blend provides the signature flavor of Singapore Noodles. It adds a warm and slightly spicy taste to the dish. If you don’t have Madras curry powder, you can use yellow curry powder as a substitute.
  • Shaoxing wine: a type of Chinese cooking wine that adds depth and complexity to the dish. If you don’t have it, you can substitute it with Chinese cooking wine, mirin, or white wine.
  • Sesame oil: Sesame oil is used for its nutty aroma and distinctive flavor. It enhances the overall taste of the noodles and adds a subtle richness.
  • Soy sauce: Soy sauce brings a salty and savory flavor to the dish. If you follow a gluten-free diet, you can use gluten-free soy sauce or a suitable alternative like Bragg’s Liquid Aminos.
  • Fish sauce: An umami-rich ingredient that contributes to the authentic flavor of Singapore Noodles. If you prefer a vegetarian or vegan option, you can substitute it with vegan fish sauce
  • Sugar: A small amount of sugar or honey is added to balance out the flavors and add a touch of sweetness. If you prefer, you can use other sweeteners of your choice, such as maple syrup or agave nectar.

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

How To Make Singapore Noodles

Step 1. Cook the vermicelli noodles according to package instructions.

Singapore noodles— stir-fried rice noodles with curry, tofu and vegetables—a Chinese take out menu classic - easy recipe, vegetarian and full of authentic flavor! #meifun #singaporenoodles #currynoodles #chinesenoodles #stirfry #stirfrynoodles #vegetarian #noodles

Step 2. Stir fry the protein; in this case, we are using tofu, seasoning it with salt and pepper. You can also add chicken or shrimp! Set the crispy tofu aside.

Singapore noodles— stir-fried rice noodles with curry, tofu and vegetables—a Chinese take out menu classic - easy recipe, vegetarian and full of authentic flavor! #meifun #singaporenoodles #currynoodles #chinesenoodles #stirfry #stirfrynoodles #vegetarian #noodles

Step 3. Stir-fry the veggies, starting with the sliced onion. Add thin strips of bell pepper, carrots, garlic, and snow peas. Other veggies work well too, like cabbage, bok choy, green beans, or mushrooms. A great way to clean out your veggie drawer.

Step 4. Make a well in the center of the veggies and basically, scramble the eggs. Set the veggies and eggs aside.

Chef’s Tip: 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!

Step 5. Stir-fry the cooked vermicelli rice noodles by giving them a quick stir-fry, add a few dried red chilies for heat if you like, then add the veggies and tofu back into the pan.

Singapore noodles— stir-fried rice noodles with curry, tofu and vegetables—a Chinese take out menu classic - easy recipe, vegetarian and full of authentic flavor! #meifun #singaporenoodles #currynoodles #chinesenoodles #stirfry #stirfrynoodles #vegetarian #noodles

Step 6. Sprinkle with the curry powder, the Singapore Noodle Sauce and toss everything well to incorporate.

Vegetarian Singapore Noodles in a wok with veggies and tofu.

Serving Suggestions

Serve immediately with chopsticks, scallions and hot chili paste or chili flakes for those who want extra heat.

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.


Are Singapore noodles from Singapore?

Contrary to popular belief, Singapore noodles are not actually from Singapore. They are a popular dish in many Chinese restaurants around the world, but they do not originate from Singapore itself.

Why are they called Singapore Noodles?

Why they’re named Singapore noodles is still a bit unclear, but it is believed that a Cantonese chef in China created these noodles as a way to showcase how multicultural Cantonese cooking could be by adding curry powder.

Are Singapore noodles gluten-free?

Traditional Singapore noodles are not gluten-free since they typically use wheat-based rice noodles. However, you can make gluten-free Singapore noodles by choosing rice noodles explicitly marked as gluten-free or by using alternative gluten-free noodles like rice vermicelli or glass noodles.

Are Singapore Noodles healthy?

Singapore noodles are loaded up with healthy veggies that are very quickly stir-fried while still retaining their fresh, crunchy texture, nutrients, and vibrancy.

More favorite Noodle Dishes

Hope you enjoy this recipe for Singapore Noodles – 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.

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vegetarian singapore noodle recipe in a wok

Singapore Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 61 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 3-4 1x
  • Category: main, gluten-free
  • Method: stir-fried
  • Cuisine: Chinese
  • Diet: Vegetarian


A tasty recipe for Singapore Noodles! Stir-fried vermicelli rice noodles with madras curry powder,  vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!


Units Scale
  1. 45 ounces vermicelli rice noodles (don’t use more, see notes)
  2. 810 ounces protein- thinly sliced chicken, tofu cut into 3/4 inch cubes (or whole raw peeled shrimp)
  3. 12 tablespoons high-heat oil- peanut oil, coconut oil, or avocado oil
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon pepper
  6. 1/2 an onion, sliced thin
  7. 1 cup match stick carrots, or 1 carrot shredded
  8. 1 red bell pepper, thinly sliced
  9. 12 cups snow peas ( or sub green beans, baby bok choy or shredded cabbage)
  10. 4 cloves garlic, rough chopped
  11. 2 eggs, whisked with a fork, with a 3-finger pinch of salt
  12. 36 dried red chili peppers ( or sub chili flakes at the end)
  13. 1 tablespoon madras curry powder ( or yellow curry powder)
  14. 1/2 teaspoon turmeric
  15. 1/2 teaspoon salt, and more to taste

Singapore Noodle Sauce:

  1. 1 tablespoon shaoxing wine (chinese cooking wine, or mirin, or white wine)
  2. 1 teaspoon sesame oil
  3. 1 teaspoon soy sauce (or sub-gluten-free soy sauce, like Braggs)
  4. 1 teaspoon fish sauce (or sub vegan fish sauce)
  5. 1 teaspoon sugar or honey or other substitutes


  1. Cook the vermicelli noodles: Bring a medium pot of water to boil on the stove for the rice noodles.  Place the rice noodles in the boiling water, turn heat off, and let stand 3-4 minutes or until al dente. Do not overcook -or they will fall apart when stir-frying.  Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs. Alternatively, cook according to package directions. 
  2. Make the Singapore Noodle Sauce: stir the ingredients together in a small bowl. Set by the stove.
  3. Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.
  4. Cook the protein:  Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt and fresh cracked black pepper directly into the oil. Swirl until fragrant. When the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate by the stove. 
  5. Whisk the two eggs with a 3-finger pinch of salt in a small bowl. Set by the stove.
  6. Cook the veggies: Add the onion to the wok, or large skillet, and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted.
  7. Add the eggs: Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.
  8. Cook the noodles: Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.
  9. Combine: Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.
  10. Add Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry.
  11. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too. This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉


Resist the urge to add more than 4-5 ounces noodles ( roughly 2 cups dry)  ….I know, it won’t seem like enough at first, but trust me, they will double.  Plus you want this to be veggie “heavy” …and adding more noodles will result in a bland finished dish. 😉


  • Serving Size: -Made with Tofu
  • Calories: 368
  • Sugar: 12.2 g
  • Sodium: 550.3 mg
  • Fat: 14 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 45.6 g
  • Fiber: 6.5 g
  • Protein: 16.1 g
  • Cholesterol: 93 mg

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  1. I’m looking forward to trying this. Just wondering if there is any reason you would not break the noodles into thirds right at the start. It sounds like it would be awkward to try to cut them with scissors later on.

    1. This a personal favorite from a restaurant so I was pretty thrilled to find a recipe! I always make it with tofu but I have switched out the veggies. I love this dish and this recipe is a winner!

    2. It is easier to cut the noodles when they are soft. Dry they are very brittle and splinter all over the counter and floor.

      1. I would try both experiments: proofing slightly less, then slightly longer. See if one or the other helps?

  2. I made this today and everyone loved it! It will be included in the meal rotation at our house. This recipe can be quite flexible, it seems to me, based on what veggies you have that need to be used.

  3. I love Singapore noodles and this recipe is the closest I’ve found to one from my home town that I really missed when I moved away. I make it often and use chicken, tofu and prawns (shrimp) in the dish. It’s not the same without all three! Oh and don’t forget the chili oil when serving.

  4. First time making my fave Chinese takeout dinner and it was delicious! Also made the yellow curry powder from scratch and I like it *almost* as much as Penzey’s. 😉 I used veggies on hand (green bell pepper, mushroom, carrot, green onions) and a slice of leftover pork roast plus a half dozen extra-large shrimp (halved). Husband asked when I would make it again. I promised soon! Thanks!!!

  5. My daughter has just adopted this recipe as her favourite and has announced that it is called ‘Bonnie noodles’ after herself. So it’s safe to say we’ll be making it again! So nice to make a stir fry that doesn’t taste the same as every other one I make… it’s gluten and dairy free and results in 5 clean plates so it’s a keeper! Yum!

  6. Hello Sylvia, It’s taken me far too long to leave you a comment. Your fabulous dishes have been gracing our dinner table in the UK every week since Spring, adding colour and amazing flavour to our lives, which is the perfect antidote to this somewhat grey year!

    This recipe was no exception. I’ve visited Singapore many times and this delicious and vibrant version took me right back – my family loved it too.

    My husband wishes he’d caught me on camera shovelling in the last little bit straight from the wok 🤭

    So a huge thank you from us to you – please keep sharing, we love trying something new every week. I’d also like to award you a special gold star for helping me to get my boys to realise how delicious vegan dishes can be – especially roasted cauliflower. 😊

    Kate x

  7. Thank you for this, Sylvia! I am currently studying for midterm exams and was deliberating over whether I should order take-out to save myself some time. But then, that can be expensive…and I wanted something healthy, that would help me feel good as I study. I was so delighted to find this recipe was quick, easy, and satisfying! I baked my tofu instead of frying, added mushrooms, went easy on the salt and oil (I didn’t have sesame, so I just used a bit of avocado oil)…and it was delicious! I’m so glad that I didn’t opt for take-out 🙂

  8. I’ve made this recipe a few times and loved it! I found your blog a few months back at the beginning of Covid when probably everybody has been cooking more LOL I sure have and have enjoyed many of your recipes!

  9. These flavors are a WOW! I am having a little trouble with the texture, though…
    The ratio of spices to sauce seems to add a granular texture to the noodles. Is this how it’s supposed to be? Is there a way to eliminate the granular texture?

    1. This is dry-style fried noodle- not saucy. So yes it will be granular. It’s a different kind of noodle recipe, maybe not for everyone?

    2. Because radiation to my husband’s jaw/throat area destroyed his salivary glands, he needs moist foods. I doubled the amount of sauce and went a little longer on the last stir-frying for the noodles to absorb most, but not all, of the liquid. Nice, smooth texture. Doing this may help with your next try. Agreed that the taste is fabulous!

  10. I’ve used this recipe a few times now. spectacular is all I have to say. and great as a leftover side dish. thanks for sharing.

  11. This was really delish. I have to confess have never been a fan of curry until now. Made with tofu that I baked in the oven until crisp. Other than that followed recipe to a T…. will be looking for more recipes for sure!

  12. Brilliant again, you have made me fall back in love with tofu! I found the transition to vegan challenging, wish I’d found your blog sooner, spreading far and wide!

  13. This was so tasty and colorful. I made it with tofu which was yummy, but will try it with shrimp next time.

  14. I rarely leave reviews, but I made this last night and promised myself I’d go back to the website to share how much I enjoyed this! It is easy and cheap to make, and extremely flavorful! I give it a 9/10! My fiance loved it too! I mixed my raw tofu cubes in cornstartch and stir-fry seasoning and deep fried them before adding them to the wok. It is obviously less healthy but so yummy and crispy! For vegetarians, you can substitute the fish sauce for 1/2 tsp of rice vinegar and 1/2 tsp of soysauce. It worked for me! For vegans, I would say the egg is not necessary. 🙂 🙂 Now let’s be real: this recipe is so delicious you will only have enough for 2 adults! Double it if your family is bigger. I am definitely saving this recipe and will make it often in the future. 😍

  15. Am from Nigeria,
    I so much love this recipe, it’s so explanatory, just with the explanation I’ve already gotten the Picture.
    Thanks so much.

  16. The whole family love this dish(7 of us😁 adjusted the chill to suit 11 yr old, have made it a regular meal of ours now, using different types of vege and its a hit everytime. Thanks for sharing

  17. Very good! Used carrots, baby bok choy, zucchini, green peppers. Will definitely make again.

  18. Loved this recipe!! Raved about it to my sis, thank God I bookmarked it so I can make it for her tonight! 🤤

  19. The whole family loved this, even the kids. I substituted cabbage and celery for the bell pepper (trying to cook more with what’s in season) and didn’t miss it. Also left out the protein because I am lazy, didn’t miss it either. Used your Vegan Fish Sauce recipe and it added lovely flavor while keeping it vegetarian. I think this recipe has finally convinced me to buy a wok and embrace the Stir Fry. Thank you!

  20. I have made this recipe twice already and it has been a hit. I usually reduce the amount of curry by and that is good enough for our hold. I made twice the amount to have a lot of left over. The wok gets heavy but the result is so good.

  21. I made this yesterday it was so good, my husband loved it as well! I didn’t have any snowpeas so I used cabbage instead. I like my tofu a little firmer and dried out so I stir fried it earlier in curry And then baked in the oven for about 15 minutes to dry it out a little bit more and added it to the dish I will definitely be making this again. So far every recipe I’ve tried of yours has been excellent! Thanks so much for sharing.

  22. have not made it as yet, but just the ingred. and the directions tells all. My question is this: how about using red curry paste? Have you tried it ? I really do appreciate all your efforts to bring all of us such nice recipes.

  23. Made this dish tonight for my family…it was gone before I could take a picture, it was colorful, and delicious, an absolute hit:)

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