These Spicy Singapore Noodles are made with rice noodles. And is a super simple and inexpensive recipe that can be ready in less than 15 minutes!
With each bowl costs less than $2 dollars, you can defiantly indulged.
What makes these noodles spicy is the addition of some red chili paste
- Singapore noodles are a very popular street food in some parts of Asia.
- And are not made with flour like your typical noodles, rather they are made with rice.
Plus, making them at home is nice because they can be ready in under 15 minutes!
So forget the takeout tonight and make this delicious dish instead.
I used to order this often from my local Chinese restaurant, now I make it at home every time myself.
WHAT GOES WELL IN SINGAPORE NOODLES
- Shredded Chicken
- 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.
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.
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.
SINGAPORE NOODLE SAUCE
- Curry powder
- Sweet Garlic Chili sauce or Red Pepper flakes
- Soya Sauce
- Sesame Oil
- Chinese cooking wine
- White sugar
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.
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.
Meanwhile whisk together in a small bowl 2 tbsp of curry powder, sesame oil, minced garlic and ginger, soya sauce and red chili sauce.
Then add 1 tbsp of cooking oil to your wok along with the sliced onion and saute for one mixture then remove.
In the same wok ad 1 tbsp of oil again and scramble the eggs then set aside.
Add the julienned carrots into the pan/wok and all the other ingredients along with the “liquid sauce” mixture.
Stir fry till all the vegetables are soft yet crispy.
Toss back in the strained vermicelli noodles,
Sautéing till hot.
Top with fresh cilantro or green onions. Enjoy!
- 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!
- Duck Pho Soup
- Black Bean Chicken Vegetable Stir Fry
- Chinese Chicken Broccoli Stir-fry
- Black Pepper Shrimp
- Chinese Chicken Broccoli Stir-fry
- Beef Pepper Ramen
- Egg fried Rice
- Vegetable Egg Drop Soup
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.
- 4 oz of vermicelli noodles
- 2 eggs scrambled
- 1 carrot sliced
- 1/2 white onion or 1 tbsp onion powder
- 2 tbsp Cilantro
- 1 clove of garlic minced
- SINGAPORE NOODLE SAUCE
- 2 tbsp Curry powder
- 1 tbsp Red chili paste or Red Pepper flakes
- 2 tbsp Soya Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Chinese cooking wine
- 1 tsp White sugar
- Place the vermicelli rice noodles in a large pot and cover with water bring to a boil, turn down the heat and let the noodles soak till soft.
- Remove the cooked vermicelli noodles, strain and set aside.
- Wash your carrot then slice and set aside
- Meanwhile whisk together in a small bowl the sauce ingredients.
- Then add 1 tbsp of sesame oil to your wok and carrot slices
- Stir fry till soft yet crispy, then set aside.
- Add in the eggs scramble then set aside.
- Toss back in the strained vermicelli noodles, and sauce along with the carrots and eggs.
- Sautéing till hot.
- Top with fresh cilantro or green onions. Enjoy!
Additional veggies you can try: Red onions, green onions, red peppers, yellow or orange.
Additional protein: Shrimp, Pork, Beef
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 114mgSodium: 748mgCarbohydrates: 45gFiber: 6gSugar: 11gProtein: 13g
These calculations are based off Nutritionix