Enjoy the simple recipe of Street-Style Singapore Noodles from the comfort of your home. This is made by stir-frying rice noodles, curry powder, sauces, and vegetables.
Noodles are always my quick fix for a busy day meal. Noodles can be easily customized by adding lots of colorful vegetables, sauces of your choice and by using different kinds of noodles like Soba Noodles, Udon Noodles, Rice noodles, etc.
Singapore Noodles is a fusion of Chinese Noodles with Indian flavors. Adding Curry Powder gives a nice touch to the noodles. And because of the addition of curry powder in it, Singapore Noodles is one of my favorites.
INGREDIENTS FOR SINGAPORE NOODLES
- Rice Noodles: When you are going to buy Vermicelli/Rice Noodles, always pick the noodles that have rice listed as an ingredient. Always try to get the noodles that are not more than 1mm thick. Singapore Noodles are thin in size, so make sure you get the thin noodles.
- Curry Powder: You can get Curry Powder from the store or can make it at home too. If you want spicy curry powder, then get Madras Curry powder.
- Vegetables: You can add any vegetable in the Singapore Noodles. Vegetables give a crunch to the recipe and make the noodles colorful too.
- Sauces: You can add sauces based on your spice preference. I like to add Soy Sauce and Sriracha to the noodles.
- Tofu: I also add Tofu for protein in the noodles along with some nuts.
TIPS TO REMEMBER FOR MAKING BEST SINGAPORE NOODLES
- Don't overcook the Rice Noodles, otherwise, the dish won't look appetizing. Rice Noodles cook pretty quickly, in around 2-4 minutes. Once water is boiled, I add noodles to boil for 3 minutes so that they are only partially cooked, not fully cooked.
- I like vegetables a little crunchy and I don't cook vegetables for too long. Once vegetables turn a little tender, I add sauces & noodles in the wok.
- Add Curry Powder at the end before serving. This will make noodles aromatic and flavors will be elevated.
- This is a simple noodles recipe that doesn't need a lot of planning. And you can add any vegetables & protein in the dish.
CURRY POWDER
I was a bit skeptical of using Curry Powder in noodles, as curry powder is generally used to make curries. Not many vendors use curry powder while making Singapore noodles. But adding the curry powder does make the difference. Adding curry powder will make the noodles aromatic & also adds a nice flavor.
You can use store-bought curry powder. Or you can make curry powder at home.
I use my Homemade Curry Powder in the recipe. Using store-bought Curry Powder is more convenient, but fresh homemade masala makes a big difference in the taste. Mentioned below are the ingredients for making Curry Powder.
- 1 tablespoon Cardamom
- 1 tablespoon Ground Coriander
- 2 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cayenne Powder
- ½ teaspoon Ground Ginger Powder
- 1 teaspoon Turmeric
- ½ teaspoon Black Peppercorns
Grind all the ingredients in the spice grinder and blend until powdered.
- STEAMED BAO BUNS
- CHILI GARLIC NOODLES
- KIMCHI FRIED RICE
- PINEAPPLE FRIED RICE
- VEGAN THAI CURRY NOODLES
- SESAME NOODLES
- VIETNAMESE SPRING ROLLS
Singapore Noodles
Ingredients
- 2 tablespoon Sesame Oil
- 1 tablespoon Chili OIl optional
- Salt as needed
- Rice Noodles
- 1 small Onion sliced
- ½ Bell Pepper Red + Green, finely sliced
- 1 Carrot finely sliced
- ⅓ cup French Beans diced
- 1-2 tablespoon Curry Powder or as per taste
- 1-2 tablespoon Soy Sauce as needed
- 1-2 tablespoon Rice Vinegar or regular Vinegar
- 1 teaspoon Red Chili Paste optional
- 2 stalks Green Onion chopped
Equipment
Method
- In a stock-pot, add 1-2 QT water for boiling. When water is boiled, add salt & 1 tablespoon of oil and add rice noodles to it. Let the noodles cook and keep stirring for 3 minutes.(Note: Rice Noodles usually takes 2-4 minutes to cook in the boiling water).
- Once noodles are almost cooked, strain in the colander. Run it in the cold water to stop the cooking. Once noodles are cooled down, gently separate them from each other by running your fingers through them.
- Add sesame oil and chili oil in the wok and turn on the heat. When the oil is hot, saute onions in the wok. When the onion starts to change color, add the rest of the vegetables.
- Once THE vegetable starts to get tender, add all the sauces (red chili paste, soy sauce, and vinegar). Coat the vegetables with the sauces and transfer noodles in the wok.
- Using Tong, coat noodles with sauce & vegetables and cook on high-heat for 1-2 minutes and keep stirring. Lastly, add Curry Powder and mix with the noodles until combined properly.
- Garnish with some chopped Green Onions and serve immediately.
Nutrition
Notes
Tried this recipe?
Mention @chopthegreens or tag #chopthegreens!
JS says
Would love to get an instant pot version, if possible. Thanks.
Monumetric says
I'm trying to 🙂
Judy says
Looks delicious. I don’t have a wok so is a thick frying pan suitable? Thank you.
SunGari says
Yeah, it will work too.
Rivka says
Would love to try this recipe out but unsure of how many grams of rice noodles to use for the 1x recipe - can you advise?
SunGari says
2oz for 1 serving
Martin van Hulst says
Hey!
I really love this recipe, the only thing i'm wondering is why do you suggest to put in so much salt? It gets waaaay too salty that way!
Personally i add salt while cooking the rice noodles and while precooking the french beans, maybe add half a teaspoon afterwards or so.. but definetly not this much!!
This way it still tastes delicious!!
Gari says
I boil noodles in the salted water. Later I discard the liquid and rinse the noodles to use in the recipe. But if you don't want to boil in the salted water, that's fine too. I'm so glad you like the recipe & thank you for the feedback.