Pin it
These vibrant Singapore Noodles transform simple rice vermicelli into an aromatic feast through a careful balance of curry powder, soy sauce, and fresh vegetables. While not traditionally Singaporean, this dish captures the essence of Asian street food with its perfect combination of tender noodles, succulent chicken and shrimp, and crisp vegetables. Each ingredient plays its part in creating a harmonious blend of textures and flavors, while the signature yellow curry powder gives the dish its distinctive color and warmth.
Through years of perfecting this dish, I've learned that proper noodle soaking and high heat are crucial for authentic results.
Essential Ingredients Selection
- Rice vermicelli provides perfect texture
- Fresh aromatics create flavor base
- Quality curry powder adds signature taste
- Both soy and oyster sauces for depth
The key is using high-quality curry powder and not overcooking the noodles.
Detailed Cooking Instructions
- 1. Begin by soaking rice vermicelli
- in hot water until just tender, about 5 minutes. Drain immediately to prevent overcooking. Meanwhile, whisk together soy sauce, oyster sauce, rice vinegar, and sugar in small bowl. Have all ingredients prepped and within reach - this dish moves quickly.
- 2. Heat wok or large skillet over high heat until smoking.
- Add oil, then quickly cook chicken until nearly done. Add shrimp and cook until just pink. Remove proteins and set aside. This quick cooking at high heat keeps meat tender and prevents overcooking.
- 3. Add fresh aromatics to same pan
- - garlic and ginger should sizzle immediately. Quickly add onions, bell peppers, and carrots. Stir-fry until vegetables are crisp-tender, maintaining high heat throughout.
- 4. Push vegetables aside and scramble eggs
- in empty space until just set. Add curry powder to pan and stir quickly to prevent burning. Return noodles and proteins to pan, then add sauce mixture.
- 5. Toss everything together
- using quick lifting motions until well combined and heated through. Add green onions at last minute. Proper tossing technique ensures even distribution of sauce and prevents noodle breakage.
Pin it
The secret is working quickly at high heat while keeping ingredients moving.
Storage Solutions
Store cooled noodles in airtight container up to 3 days in refrigerator. When reheating, add splash of water to prevent dryness and stir-fry quickly over high heat to maintain texture. For best results, store proteins and vegetables separately from noodles. While possible to freeze, texture suffers significantly, so best enjoyed fresh.
Pin it
Serving Suggestions
Serve immediately while hot, garnished with fresh cilantro and lime wedges. Offer additional condiments like chili oil, sriracha, or extra soy sauce for customization. For complete meal, pair with simple Asian cucumber salad or steamed dumplings. Consider serving family-style on large platter for impressive presentation.
Troubleshooting Tips
If noodles clump, add small amount of oil and separate with tongs. For soggy noodles, stir-fry longer to remove excess moisture. When sauce is too dry, add splash of chicken broth. If curry powder tastes raw, cook slightly longer before adding noodles. Always maintain high heat to prevent ingredients from steaming instead of frying.
Make-Ahead Strategies
Prep all vegetables and proteins day before, storing separately in refrigerator. Mix sauce ahead and keep refrigerated. For entertaining, have all components ready in separate containers for quick assembly. Soak noodles just before cooking for best texture.
Pin it
Frequently Asked Questions
- → Why soak noodles separately?
- Prevents overcooking and ensures perfect texture
- → Can I use different proteins?
- Yes, beef, tofu, or just vegetables work well
- → Why high heat cooking?
- Creates better sear and prevents soggy vegetables
- → Can I make this ahead?
- Best fresh, but keeps 4 days in fridge
- → No wok? What can I use?
- Large skillet works fine, just need space for tossing