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Singapore Noodles

Singapore Noodles

Need a quick, easy dinner idea? Singapore Noodles recipe is ready in under an hour and cooks in one pan. It's loaded with shrimp, chicken, sausage, bell peppers, and bean sprouts for a hearty and tasty noodle stir-fry the whole family will love.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

Ingredients

  • 1 (6.5 ounces) rice noodle vermicelli (bihon)
  • 0.25 lb boneless, skinless chicken breast, sliced thinly
  • 1 tsp cornstarch
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 tbsp Chinese wine
  • 1 tsp sugar
  • 0 canola oil
  • 0.25 lb shrimp, peeled and deveined
  • 4 piece Chinese sausage, sliced thinly on a bias
  • 4 eggs
  • 1 onion, peeled and sliced thinly
  • 2 clove garlic, peeled and minced
  • 0.5 piece red bell pepper, seeded, cored, and sliced into strips
  • 0.5 piece green bell pepper, seeded, cored, and sliced into strips
  • 2 tbsp curry powder
  • 1 cup bean sprouts
  • 0 salt and pepper to taste

Instructions

  1. In a big bowl, combine vermicelli and enough hot water to cover. Soak according to package directions until softened. Drain it well.

  2. Mix oyster sauce, soy sauce, Chinese wine, and sugar. Whisk together until well-combined.

  3. Mix chicken and cornstarch. Stir to fully coat and let stand for about 8 to 10 minutes. Drain well.

  4. Set a large pan - medium heat, heat one tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from heat and keep warm.

  5. Add another 2 tablespoons of oil and heat. Add chicken and Cook it until color changes. Remove from heat and keep warm.

  6. Add shrimp and cook just until color changes to pink. Use a slotted spoon, remove from wok and keep warm.

  7. Add more oil if needed. Add Chinese sausages and Cook it until golden at the edges. Use a slotted spoon, remove from pan and keep warm.

  8. Drop in the garlic, onion and sauté just until they soften.

  9. Add bell peppers and Cook it until tender yet crisp.

  10. Mix in rice noodles, chicken, sausages, and shrimp.

  11. Add sauce mixture and sprinkle in curry powder. Using tongs, toss gently to combine until noodles are evenly colored.

  12. Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through.

  13. Add salt and pepper to taste. Serve it while it's hot.

  14. The recipe calls for rice noodle vermicelli, similar to Filipino bihon, and NOT mung bean vermicelli or sotanghon.

  15. Soak the rice noodles according to the package directions until softened but not mushy. This is an important step to ensure the noodles Cook it until firm to bite as the recipe does not include a lot of liquid.