Singapore noodles are easy curried noodles with plump shrimp and chicken, great for a weeknight meal! This version uses common ingredients and comes together in about 30 minutes.
*This is an updated version of a post I originally published over two years ago, in the early days of the blog. Since it’s a favorite weeknight recipe and it deserved better, I’ve made some improvements to the post and recipe, and replaced the horrendous photos 🙂
I’ll be honest, sometimes I find stir fry dishes to be a little overly heavy, gloppy, or soy-saucy for my taste. If you’ve never had Singapore noodles, they are the opposite of that. The thin vermicelli noodles keep it light, and the curry sauce just coats without drowning, you know?
There’s also as much veg, shrimp and chicken as there are noodles, which just keeps the whole thing fresh, colorful and really flavorful. It’s one of my very favorite Asian noodle dishes. Let me show you how I make them!
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How to Make Singapore Noodles
As with all stir fries, things move quickly and it’s best to have things chopped, prepared, and measured in advance.
- Remove shells from the shrimp (you can use either frozen and thawed or fresh shrimp).
- Thinly slice the chicken breast into strips.
3. Slice some red bell peppers, mince some garlic, julienne some carrots. (Do you have one of these nifty julienne peelers? Very handy.)
4. Whisk together the sauce ingredients: lime juice, soy sauce, water, and 2 tablespoons of vegetable oil.
5. Soak the vermicelli noodles in hot water according to package until tender. Drain and set aside.
6. Heat a tablespoon of vegetable oil in a pan over high heat, and stir fry the chicken until cooked through.
7. Add the vegetables, shrimp, curry powder, ginger and garlic to the pan and cook until vegetables are tender.
8. Add the drained noodles and sauce to the pan and toss until well combined. Garnish with sliced green onions, cilantro (if desired) and lime slices, and serve.
This makes 2-3 generous portions. You could increase the ingredients a bit to feed 4, but it may be a bit difficult to fit everything in a standard large 12″ skillet.
Sound good to you? If you make these Singapore Noodles, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later! ↓↓↓
A Few More Easy Asian-Inspired Recipes
Products I Used to Make these Singapore Noodles
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- 5 oz rice vermicelli
- 8 oz peeled raw shrimp fresh or frozen and thawed
- 1 skinless, boneless, chicken breast
- 1 carrot cut into julienne strips
- 1/2 red bell pepper thinly sliced
- 1 cup snow peas
- 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons water
- 3 tablespoons vegetable oil divided
- 2 clove garlic minced
- 2 teaspoon fresh ginger minced
- 1.5 tablespoons curry powder (more to taste)
- 1 teaspoon kosher salt
- 2 green onions thinly sliced on the bias
- chopped cilantro (optional)
Put shrimp in a colander and rinse under cold running water to thaw. Dry with paper towels.
- Cut chicken breast into thin strips.
Soak noodles according to package directions. Drain.
- In a small bowl, stir together lime juice, soy sauce, water, and two tablespoons of oil.
- Heat the remaining tablespoon of oil in a non-stick skillet or wok over medium high heat. Add chicken and fry, stirring occasionally until lightly golden.
- Add shrimp, carrot, pepper, garlic, ginger, curry powder, and salt. Stir fry until shrimp turns pink.
Add the drained noodles and lime juice mixture to the pan. Toss until noodles are hot and bright yellow. Remove from heat and sprinkle with green onions and optional cilantro.
Adapted from Chatelaine magazine