Singapore fried noodles is a stir-fry that looks more involved than it actually is. Thin rice vermicelli soaked until soft, a handful of shrimps and chicken strips coated lightly in corn flour, and a sauce built around curry powder, oyster sauce and soy sauce. Everything goes into the pan in a clear order and the whole dish is ready in minutes. If you enjoy dishes like Chicken Fried Noodles or want to explore more Singapore food dishes, this recipe is a good place to start.
About the Recipe
The base is rice vermicelli, soaked in warm water until just soft before going into the pan. The corn flour coating on the chicken helps it hold moisture during the brief stir-fry. The sauce combines curry powder with oyster sauce, soy sauce, sugar and water, giving the noodles a lightly spiced, savoury flavour without being heavy.
The egg is cooked separately in a second pan and then folded into the noodles, so it stays in visible pieces. Bean sprouts and spring onions go in at the end to keep their texture.
Why You Will Love This Recipe
The curry-spiced sauce coats the thin vermicelli well without making them heavy or greasy. Chicken and shrimps together give enough protein to make it a complete meal, and the bean sprouts and capsicum keep things from feeling too rich.
The egg adds body without complicating the cooking. If you have soaked the noodles ahead of time, the actual stir-frying takes around 10 to 12 minutes, which is hard to beat on a busy evening.
Cooking Tips
The most common mistake is skipping the soaking step or not draining the vermicelli properly. Wet noodles will steam rather than fry and turn soft and clumped. Drain them well and shake off excess water before they go into the pan.
Keep the heat at medium throughout so the shrimps and chicken cook through without the garlic burning. Mix the sauce in a bowl before you start, because once the noodles are in the pan things move quickly. Do not overcook the shrimps; they are ready as soon as they turn pink.
Top Tips
- Soak the rice vermicelli in warm, not boiling, water. Boiling water will make them too soft before they even reach the pan.
- Drain the soaked vermicelli thoroughly and spread them out briefly so they are not dripping when added to the stir-fry.
- Mix the sauce in a bowl before you start cooking. Once the noodles are in the pan, there is no time to measure and mix.
- The corn flour coating on the chicken is thin by design. Just toss the strips until lightly coated; too much corn flour will cloud the sauce.
- Cook the egg separately in a second pan until the bottom just sets, then break it into rough pieces as you transfer it to the noodles.
- Add bean sprouts and spring onions only at the end as a garnish so they keep their crunch.
Serving and Storing Suggestions
Serve Singapore fried vermicelli straight from the pan while the noodles are still loose and the bean sprouts have some bite. It works well as a standalone meal and does not need a side dish.
Leftovers can be stored in an airtight container in the refrigerator for up to one day. Reheat in a pan with a splash of water over medium heat. A microwave tends to make rice noodles sticky and uneven. The dish does not freeze well as the vermicelli loses its texture.
Similar Recipes
- Singapore Noodles
- Chicken Fried Noodles
- Chicken Noodles with Hoisin Sauce
- Veg Fried Noodles
- Garlic and Chicken Pepper Stir Fry
Nutrient Benefits
Rice vermicelli provides carbohydrates for energy and is lighter than wheat-based noodles. Chicken breast and shrimps together supply a good amount of protein. Shrimps also contribute iodine and selenium. Bean sprouts and capsicum add vitamin C and a small amount of fibre. The egg contributes protein and fat-soluble vitamins.
Singapore Fried Noodles
Ingredients
- 100 gms Rice Vermicelli (or Plain Rice Noodles)
- 1/4 cup, boneless, skinless, chopped or cut into thin strips Chicken Breast
- 100 gms, shelled, deveined Shrimps
- 1 clove, minced Garlic
- 3 tblsp, sliced Onion
- 3 tblsp, sliced Red Capsicum
- 1 , lightly beaten Egg
- 100 gms Bean Sprouts
- 100 gms, chopped Spring Onions
- 1/4 tsp, mixed with 1/4 tsp water Corn Flour
- 4 tsp Oil
- For the Sauce:
- 1/2 tblsp Oyster Sauce
- 3 tsp Curry Powder
- 3/4 tblsp Soy Sauce
- 1 tsp Sugar
- 100 ml Water
Instructions
- Soak the rice vermicelli in warm water for 10 to 20 minutes or until soft.
- Drain and keep aside.
- Pour the corn flour mixture over the chicken pieces and mix well until coated.
- Mix all the sauce ingredients in a bowl.
- Heat 3 tsp oil in a pan over medium flame.
- Saute the onions, capsicums and garlic for a minute.
- Add the shrimps and chicken pieces.
- Cook until they start to change colour.
- Add the vermicelli and stir-fry for a minute.
- In a nonstick pan, add 1 tsp oil and add the egg.
- Cook until the bottom sets and transfer to the noodles.
- Add the sauce and stir well.
- Cook for another minute or two, stirring from time to time.
- Garnish with spring onions and bean sprouts.
- Serve.
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Frequently Asked Questions
Can I use plain rice noodles instead of rice vermicelli?
Yes, the recipe lists plain rice noodles as an alternative. Soaking time may vary depending on the thickness, so check the packet and soak until just tender but not fully soft, since they will continue to cook in the pan. Thicker rice noodles hold their shape a little better during stir-frying.
What can I use if I do not have oyster sauce?
If you do not have oyster sauce, an equal amount of hoisin sauce works, though the flavour will be slightly sweeter. Some cooks use a little extra soy sauce with a small pinch of sugar as a simpler substitute. The dish will taste different but the curry powder and soy sauce carry most of the flavour.
How do I stop the noodles from clumping together in the pan?
Clumping usually happens when the noodles are too wet going into the pan, or when the heat is too low. Drain the soaked vermicelli well and shake off excess water before adding them. Make sure the oil is hot and the pan is on medium heat, then toss the noodles quickly and add the sauce soon after to loosen and coat them evenly.
Can I make this dish without shrimps or chicken?
Yes. You can leave out the shrimps and use more chicken, or skip both for a vegetable-only version. If removing both, increase the bean sprouts and capsicum or add firm tofu cut into small cubes, coated in corn flour the same way the recipe suggests for the chicken. The sauce quantities stay the same. For a version closer to Veg Fried Noodles, simply leave out the meat and seafood.
How much curry powder is needed and will it make the dish very spicy?
The recipe uses 3 teaspoons of curry powder. At this quantity the dish has a noticeable curry flavour and a mild warmth, but it is not very spicy on its own. The heat level also depends on the brand you use. If you prefer a milder result, start with 1 to 2 teaspoons and taste the sauce before adding it to the pan. A small pinch of chilli flakes can be added along with the sauce if you want more heat.
