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Delicious Singapore Noodles with shrimp and colorful vegetables in a bowl

Singapore Noodles

A vibrant, stir-fried noodle dish combining shrimp, chicken, and char siu, all infused with a rich curry spice blend.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodles and Proteins
  • 8 ounces Rice Noodles (Rice Vermicelli) High-quality brands like Bee Pollen or Thai Kitchen are recommended.
  • 1 pound Boneless, skinless chicken breast Cut into thin strips for quick cooking.
  • 8 ounces Peeled and deveined shrimp Fresh is best, but frozen works in a pinch.
  • 8 ounces Char Siu (Chinese BBQ pork) Adds sweetness and depth; can be homemade or store-bought.
Vegetables and Flavorings
  • 2 cups Mixed Vegetables (bell peppers, carrots, onions) Frozen mixed vegetables can also be used.
  • 2 tablespoons Curry Powder Good quality brands like McCormick or Thai Kitchen recommended.
  • 2 tablespoons Light Soy Sauce For umami flavor.
  • 3 tablespoons Vegetable or peanut oil For stir-frying.
  • 2 scallions Chopped scallions For garnishing.

Method
 

Preparation
  1. Soak the rice noodles in warm water until soft, which takes about 10-15 minutes. Drain and set aside.
Cooking
  1. In a large pan or wok, heat 2 tablespoons of oil over medium-high heat until hot but not smoking.
  2. Add the chicken strips first and cook for 3-4 minutes until golden and cooked through. Then add the shrimp and cook for an additional 2-3 minutes until they turn pink. Remove both from the pan and set aside.
  3. In the same pan, add more oil if needed, and toss in the mixed vegetables. Stir-fry for 2-3 minutes or until just tender-crisp.
  4. Lower the heat and add the curry powder and soy sauce, stirring well to combine everything.
  5. Add the drained rice noodles to the pan and toss everything together for about 2-3 minutes, ensuring the noodles are fully coated with the curry and heated through.
  6. Garnish with chopped scallions before serving, and enjoy the aroma that fills your kitchen!

Notes

Be mindful not to overcook the shrimp; they should just be turning pink and curled. For best results, use fresh ingredients. Store leftovers in an airtight container in the fridge for up to 3 days, reheating in a pan.