Singapore Fried Noodles
Bursting with bold flavors and vibrant colors, Singapore Fried Noodles is a quick and delicious stir-fry that’s perfect for weeknight dinners or satisfying cravings for takeout. Featuring tender rice vermicelli noodles tossed with juicy chicken, succulent shrimp, and fresh vegetables like bell peppers and carrots, this dish gets its signature golden hue and aromatic kick from fragrant curry powder. A hint of chili flakes adds heat, while soy and oyster sauces provide a savory depth of flavor. Finished with fluffy strips of egg, crunchy bean sprouts, and green onions, this one-wok wonder is both visually stunning and irresistibly tasty. Enjoy it as a hearty standalone meal or pair it with your favorite Asian-inspired sides for a complete dining experience!
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Recipe Information
Ingredients
- 200 grams Rice vermicelli noodles
- 150 grams Boneless, skinless chicken breast
- 150 grams Shrimp, peeled and deveined
- 2 large Eggs
- 1 medium Carrot
- 1 medium Bell pepper (red or yellow)
- 3 stalks Green onion
- 3 cloves Garlic cloves
- 3 tablespoons Vegetable oil
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 2 teaspoons Curry powder
- 0.5 teaspoons Ground white pepper
- 0.5 teaspoons Chili flakes
- 2 tablespoons Water
- 100 grams Bean sprouts
- 1 teaspoon Sesame oil (optional, for garnish)
Instructions
Soak the rice vermicelli noodles in hot water for 5 minutes or until softened. Drain and set aside.
Slice the chicken breast into thin strips. Season lightly with a pinch of curry powder and set aside.
Peel and julienne the carrot and bell pepper. Mince the garlic cloves and slice the green onions into small pieces.
Beat the eggs in a small bowl, then cook them in a wok or large skillet over medium heat to make a thin omelet. Remove the omelet, roll it up, slice into strips, and set aside.
Heat 1 tablespoon of vegetable oil in the wok over medium-high heat. Add the chicken strips and stir-fry for 3-4 minutes until cooked through. Remove and set aside.
In the same wok, heat another tablespoon of vegetable oil and stir-fry the shrimp for 2-3 minutes until pink and cooked. Remove and set aside.
Add the final tablespoon of vegetable oil to the wok and sauté the minced garlic for 30 seconds until fragrant. Add the julienned carrot and bell pepper, stir-frying for 2 minutes.
Push the vegetables to one side of the wok and add the softened rice vermicelli to the empty space. Sprinkle curry powder, ground white pepper, chili flakes, soy sauce, oyster sauce, and water over the noodles. Toss everything together to combine thoroughly.
Return the cooked chicken, shrimp, and egg strips to the wok. Add the bean sprouts and green onions, and stir-fry for another 2-3 minutes until everything is heated through.
Drizzle with sesame oil, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 3560 mg | 155% | |
| Total Carbohydrate | 190.4 g | 69% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 13.1 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
