Singapore Stir Fried Noodles
Bold, vibrant, and packed with layers of flavor, Singapore Stir Fried Noodles is a quick and satisfying dish that will transport your taste buds to the heart of Southeast Asia. Featuring tender rice vermicelli noodles, juicy chicken strips, succulent shrimp, and a colorful medley of fresh vegetables, this recipe is infused with the warm, aromatic spices of curry powder for an unforgettable burst of flavor. A drizzle of soy sauce, oyster sauce, and fragrant sesame oil ties the dish together, while scrambled eggs and crunchy bean sprouts add an extra dimension of texture. Perfectly balanced for weeknight dinners or casual gatherings, this stir fry offers the ultimate combination of savory, spicy, and umami in every bite. Ready in just 35 minutes, this hearty noodle dish is a crowd-pleaser that pairs beautifully with a side of fresh greens or steamed dumplings for a complete meal. Keywords: Singapore noodles, rice vermicelli stir fry, curry noodle recipe, easy Asian dinner, stir fried noodles.
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Recipe Information
Ingredients
- 200 g rice vermicelli noodles
- 200 g boneless, skinless chicken breast
- 200 g shrimp, peeled and deveined
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 3 green onions, chopped
- 100 g bean sprouts
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 egg, lightly beaten
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Soak the rice vermicelli noodles in warm water for 10 minutes, or until softened. Drain and set aside.
Slice the chicken into thin strips and season with a pinch of salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Add the chicken and stir-fry until fully cooked, about 4-5 minutes. Remove the chicken from the wok and set aside.
In the same wok, add another tablespoon of vegetable oil and sauté the prawns until pink and cooked through, about 2-3 minutes. Remove and set aside.
Reduce the heat slightly and add the minced garlic, sliced onion, red bell pepper, and carrot to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the wok and pour the beaten eggs onto the other side. Allow the eggs to set slightly, then scramble them and mix with the vegetables.
Add the softened rice noodles to the wok, followed by the cooked chicken, shrimp, and curry powder. Toss everything together to evenly coat the noodles with the curry powder.
Pour in the soy sauce, oyster sauce, and sesame oil. Stir-fry for 2-3 minutes, ensuring the noodles and other ingredients are well combined.
Toss in the bean sprouts and green onions. Stir-fry for an additional 1-2 minutes.
Taste and adjust seasoning with salt or more soy sauce if needed.
Serve the Singapore Stir Fried Noodles hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 8665 mg | 377% | |
| Total Carbohydrate | 224.1 g | 81% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 25.9 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 510 mg | 39% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3111 mg | 66% | |
*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.
