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Spicy Singapore Noodles

Spicy Singapore Noodles

Features:
  • Spicy
Cuisine:

    Made with Eggs!

    • 20 minutes
    • Serves 3
    • Easy

    Directions

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    I just love these Spicy Singapore Noodles because they are super simple to make and are also inexpensive. With each bowl costs less than $2 dollars, you can defiantly indulged. 

    Spicy Singapore Noodles

    Plus they can be on the table in under 15 minutes!

    So forget the takeout tonight  and make this delicious dish at home instead.

    I used to order this often from my local chinese restaurant, now I make it at home everytime myself. 

    WHAT GOES WELL IN SINGAPORE NOODLES

    • Shredded Chicken
    • Shrimp
    • Scallops
    • Tender pork, beef or lamb
    • Green Onions
    • Bamboo shoots

    WHERE ARE SINGAPORE NOODLES FROM

    As the name say’s it, they are said to have originated in Singapore, Hong Kong.

    However today, despite its name. Some would argue that Singapore noodles are not solely from Singapore! Confusing eh?

    Well not really, since Singapore is known to be the hub of many cultures.

    Many of their dishes today have been influenced by many different types of foreigners over the centuries.

    And so today you can find many different types of dishes eaten in Singapore.

    These noodles are now well known worldwide, and are eaten by all types of people. 

    WHAT’S SINGAPORE NOODLES

    Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. It is known for it’s sweet & savory curry flavor that has hints of  garlic, ginger and onions.

    Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil.

    Spicy Singapore Noodles

    I tried Singapore noodles for the first time a few years back and have been addicted ever since. 

    Some are made with shrimp, chicken or chinese style pork, while others are vegetarian.

    I made mine with eggs today which work fantastic too.

    Spicy Singapore Noodles

    HOW ARE SINGAPORE NOODLES MADE

    Singapore noodles are always made with rice vermicelli noodles, that are tossed in a delicious sauce typically in a hot wok. Along with vegetables, scrambled eggs and a meat of your choosing. 

    Such as shrimp, chicken, pork or beef.

    CAN YOU REHEAT SINGAPORE NOODLES

    Yes, just make sure that you are cooking the eggs fresh again or whatever meat you choose to add.

    CAN SINGAPORE NOODLES BE FROZEN

    No, you do not want to freeze them because rice noodles do not freeze well.

    SPICY SINGAPORE NOODLES

    I like to spice this dish up by adding in 1 tbsp of red chili paste, however you can omit that if you prefer a less spicer dish. 

    Spicy Singapore Noodles

    HOW TO MAKE SINGAPORE NOODLES

    • Place the vermicelli rice noodles in a large pot and cover with chicken stock and bring to a boil, turn down the heat and let the noodles soak till soft.
    • Remove the cooked vermicelli noodles and set aside.
    • Wash your carrots and green onions and then julienne the carrots carefully with a knife and chop the onions then set those aside.
    • In an empty pan add 2 tbsp of cooking oil, 3 tbsp of curry, chopped onion, ginger, garlic sauteing for another 3 minutes all together till fragrant.
    • Remove everything from heat and set aside.
    • In the same pan scramble the eggs then set aside.
    • Add the julienned carrots into the pan/wok and add the Shaoxing wine, minced red chili paste and stir fry till all the vegetables are soft yet crispy.
    • Toss back in the strained noodles and add in the soya sauce, oyster sauce and saute for 5 minutes.
    • Top with fresh cilantro. Enjoy!

    MORE TIPS:

    • You will want to start by scrambling the eggs first and then soaking the vermicelli noodles after in hot water.
    • Preparing the vegetables ahead of time is a good idea too, I used carrots so I just julienne them.
    • Feel like adding chicken, pork or shrimp, go ahead it’s amazing too! Just make sure you are cooking that separately, then adding it to the cooked vermicelli noodles. 
    • The varieties of vermicelli rice noodles are endless, so choose your favorite brand and let’s get to cooking this delicious recipe!
    • You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.

    If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

    SUCH AS THIS VERY POPULAR SPICY CHICKEN RAMEN!

    Spicy Chicken Ramen Recipe

    OR THESE CHINESE EGGS AND TOMATOES!

    Chinese Eggs and Tomatoes with chopsticks

    OR CHINESE FRIED MUSHROOM RICE

    chinese mushroom fried rice

    OTHER FAVORITES!

    I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures

    Stay connected and follow along on FacebookPinterest, and Instagram for all of my latest recipes!

    Spicy Singapore Noodles

    SINGAPORE SPICY NOODLES

    Yield: 2
    Cook Time: 15 minutes
    Total Time: 15 minutes

    Made with Eggs!

    Ingredients

    • Rice vermicelli noodles 1, 8-ounce package
    • 3 cups of chicken stock
    • 2 tbsp oil
    • 2 Carrots
    • 2 Eggs
    • 2 tbsp Cilantro
    • 2 tbsp Sesame oil
    • 1 tbsp Shaoxing wine
    • 1 tbsp Ginger
    • 4 cloves Garlic

    SEASONING

    • 3 tbsp Curry powder
    • 2 tbsp Green onion, chopped
    • 2 tbsp Medium Soya sauce
    • 1 tbsp Oyster sauce
    • 1 tsp Minced Red Chili Paste

    Instructions

    1. Place the vermicelli rice noodles in a large pot and cover with chicken stock and bring to a boil, turn down the heat and let the noodles soak till soft.
    2. Remove the cooked vermicelli noodles and set aside.
    3. Wash your carrots and green onions and then julienne the carrots carefully with a knife and chop the onions then set those aside.
    4. In an empty pan add 2 tbsp of cooking oil, 3 tbsp of curry, chopped onion, ginger, garlic sauteing for another 3 minutes all together till fragrant.
    5. Remove everything from heat and set aside.
    6. In the same pan scramble the eggs then set aside.
    7. Add the julienned carrots into the pan/wok and add the Shaoxing wine, minced red chili paste and stir fry till all the vegetables are soft yet crispy.
    8. Toss back in the strained noodles and add in the soya sauce, oyster sauce and saute for 5 minutes.
    9. Top with fresh cilantro. Enjoy!
    Nutrition Information:
    Yield: 2 Serving Size: 1
    Amount Per Serving: Calories: 590Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 197mgSodium: 1089mgCarbohydrates: 65gFiber: 9gSugar: 11gProtein: 25g

    These calculations are based off Nutritionix

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    Please leave a comment on the blog or share a photo on Pinterest

    Jacqueline

    Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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    2 Comments Hide Comments

    A hit in our household! We typically order this dish from our local Asian restaurant but I guess this will be one less dish to order ☺️I added chicken, shrimp, celery and broccoli.

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