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Every time I see Singapore Noodles on the menu at a Chinese restaurant, I always order it. I love any form of noodle dish, and this is certainly one of them. There’s just something about the way the curry flavor seeps into the noodles, coating every strand, that makes it completely irresistible.
Traditionally, Singapore noodles are made with BBQ pork (char siu) and shrimp, giving the dish that savory, slightly sweet, and aromatic balance that’s so satisfying. But to be honest, you can use whatever protein you like—chicken, tofu, or even all vegetables. It’s one of those dishes that’s incredibly flexible, which is part of why I love it so much.
I often see this dish served at dim sum restaurants, tucked between the dumplings and rice rolls, and I can never resist ordering it. It’s perfect as a main dish, but it also makes a great side dish to share at the table.
What really gives this dish its flavor is the sauce—a mix of Maggi seasoning or soy sauce, curry powder, turmeric, and mushroom powder for depth. I like to use Vietnamese curry powder for this dish—it adds an extra spicy kick and a wonderful layer of flavor that really sets it apart. But if you can’t find it, Madras curry powder works beautifully too. The noodles soak it all in, turning golden and fragrant as they stir-fry with the garlic, onions, peppers, and eggs. It’s that beautiful mix of spice and umami that makes the kitchen smell amazing as you cook.
This recipe has become one of my most searched dishes, and it’s easy to see why. It’s vibrant, quick to make, and so full of flavor that it easily becomes a weeknight favorite.
Serve it hot, with a drizzle of sesame oil at the end for that nutty finish, and maybe a side of chili crisp if you like a little heat. It’s one of those dishes that feels just as good for a casual dinner at home as it does when you order it from your favorite restaurant.
Singapore Noodles
Ingredients
Sauce:
- ¼ cup low sodium chicken broth
- ¼ cup Maggi seasoning, or low sodium soy sauce
- 1 tsp sugar
- ¼ cup mushroom powder
- 2 Tbsp yellow curry powder
- 1 Tbsp turmeric powder
Ingredients:
- 1 14 oz package rice vermicelli noodles or pancit noodles, soak for 5 min in hot water
- 6 eggs, beaten
- ½ lb shrimp, peeled and deveined
- 1 cup BBQ pork (Char Siu), sliced
- 3 garlic cloves, chopped
- ½ onion, thinly sliced
- 1 red bell pepper, cut into strips
- ½ cup carrots, peeled, cut into 2 inches long and ¼ inch thick strips
- ½ cup garlic chives or green onions, cut into one inch pieces
- 1 cup bean sprouts
- 1 Tbsp sesame oil
Instructions
- Mix sauce ingredients together to create the sauce to pour over stir fry noodles.
- Pour hot water to cover the the noodles and let them soak for 5 minutes. Drain, and spread them out on pan rack.
- In a wok or large skillet on medium heat, first add oil and scramble eggs. Give it a toss for a minute. Push eggs aside and add shrimp. Cook shrimp until no longer pink, then add bbq pork. Remove meat and set aside on a plate.
- Add oil and cook garlic, onions and bell peppers for 3 minutes.
- Then add noodles to stir fry, separating them in process.
- Add sauce and carrots and toss well.
- Put meat back and cook everything for an additional 5 minutes, and right when it's done, add garlic chives and bean sprouts.
- Finish with sesame oil and toss well to mix everything together.
Nutrition
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Jane
Yumm. My favorite dish!!