Singapore Noodles are a takeout favorite loved for their vibrant golden color, tender rice noodles, crisp vegetables, and signature curry-spiced flavor. Despite the name, this dish is actually a popular Cantonese-style noodle dish often found in Chinese restaurants throughout North America.

My Black Pepper Shrimp recipe works well alongside this dish also.

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

This homemade version is loaded with colorful vegetables, savory protein, and a spicy curry sauce that comes together in under 30 minutes. It’s perfect for busy weeknights when you’re craving restaurant-quality noodles at home.

Serve these spicy Singapore noodles as a complete meal or alongside spring rolls, dumplings, or your favorite stir-fried vegetables.

How To Make Spicy Singapore Noodles

Step 1: Prepare the Noodles

Place the rice vermicelli noodles in a large bowl and cover with hot water. Let soak for 5–7 minutes until tender but still slightly firm. Drain well and set aside.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, curry powder, turmeric, sriracha, brown sugar, white pepper, and water. Set aside.

Step 3: Cook the Chicken

Heat the vegetable oil in a large wok or skillet over medium-high heat.

Add the sliced chicken and cook for 4–5 minutes until lightly browned and cooked through. Remove from the pan and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add the onion, carrot, bell pepper, cabbage, garlic, and ginger.

Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.

Step 5: Combine Everything

Return the chicken to the pan.

Add the drained noodles and pour the prepared sauce over everything.

Using tongs, gently toss until the noodles are evenly coated and heated through, about 2–3 minutes.

Step 6: Finish and Serve

Stir in the green onions and cook for another minute.

Serve immediately topped with sesame seeds, extra green onions, and a squeeze of fresh lime juice if desired.

Tips for the Best Singapore Noodles

• Don’t over-soak the rice noodles or they can become mushy.
• Curry powder is the signature ingredient that gives Singapore noodles their distinctive flavor and golden color.
• For extra heat, add additional sriracha or sliced red chilies.
• Shrimp, pork, or tofu can easily replace the chicken.
• A hot wok helps create that restaurant-style flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the noodles.

SINGAPORE NOODLES 

• 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
• 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.

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. 

OTHER FAVORITES!

• Duck Pho Soup
• Black Bean Chicken Vegetable Stir Fry
• Chinese Chicken Broccoli Stir-fry
• 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. 

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