Name: Singapore Chow Mein Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g Rice Vermicelli Noodles; 200 g Diced Chicken ((Breast Or Thighs)); 200 g King Prawns; 50 g Sugar Snap Peas; 2 Eggs ((Whisked)); 2 Spring Onions; 4 Garlic Cloves; 1 Carrot; ½ Onion; ½ Red Bell Pepper; 1 tsp Salt; 1 tsp Curry Powder; ½ tsp Black Pepper; 4 tbsp Light Soy Sauce; 2 tbsp Dark Soy Sauce; 1 tbsp Sugar; 1 tbsp Shaoxing Cooking Wine; 1 tbsp Curry Powder; 1 tsp Sesame Oil

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Singapore Rice Vermicelli Noodles

These Singapore noodles are loaded with tender chicken, juicy prawns, lots of veggies and rice vermicelli noodles, all tossed in spices and a tasty savoury sauce.

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If you’re in the mood for takeaway, then you’ve got to give these homemade Singapore noodles a try. This yummy dish only needs 10 minutes to cook (if you’ve got all the ingredients prepped and ready to go!).

Not only is this dish packed with prawns and chicken, but I also like to add red bell peppers, peas, and lots of diced carrots too. You can customise it by adding whatever veggies you like or have at home at the time, and that’s why I love making this stir-fry dish.

It’s incredibly tasty, quick to make and it’s a great way to use up leftover vegetables – just like my chicken vermicelli noodles recipe. Plus, if you thought it couldn’t get any better, these Singapore rice noodles have the iconic yellow hue that’s incredibly enticing!

What Else Can Go Into Singapore Noodles?

One star ingredient that’s often used in Singapore noodles is char siu pork. While it’s a delicious addition, I find that if you don’t have it at home already, it can be a bit of a hassle to make it just for this dish (unless you buy it ready-made or really want to make it).

If you want to make it quickly, you can coat pork chops in this homemade char siu sauce and roast until cooked. Alternatively, you can just leave it out.

Watch How To Make It

Recipe Ingredients

Below are the ingredients needed to make this dish:

Rice Noodles (Vermicelli): You can find vermicelli noodles in pretty much all supermarkets, usually in the Asian or ethnic section. I like to use Lungkow Vermicelli because the noodles are portioned and tied into groups with a rope, making removal super easy, especially when you’re not using the whole pack as you don’t have to break off individual portions.
Proteins: I used king prawns (cleaned and deveined) and chicken breast mini fillets. Instead of chicken breast you can use chicken thighs instead.
Vegetables: The vegetable mix includes onions, red bell peppers, spring onions, carrots, garlic cloves and peas.
Seasoning: To season, I added salt, black pepper and curry powder. If you don’t like heat, then I recommend using mild curry powder.

Sauce For Singapore Noodles

The Singapore noodle sauce is made from a mixture of light soy sauce, dark soy sauce, sugar, curry powder, sesame oil and Shaoxing Chinese cooking wine.

If you want to use only one type of soy sauce, you can. The reason two are used is that light soy sauce won’t impact the colour as much as dark soy sauce, preserving the yellow glow from the curry powder.

How To Make Singapore Chow Mein Noodles

Below is a step-by-step guide on how I make these Singapore noodles. You can find the full recipe instructions on the recipe card below:

Step One:

Boil the kettle and put the dried vermicelli in a large bowl or roasting tray. Soak the vermicelli in hot water for 5 to 8 minutes or until cooked. Drain the water and set aside for later.

You can also cook the vermicelli noodles according to the packet’s instructions.

Step Two:

Heat a wok or large pan over medium to high heat and add a tablespoon of oil. Whisk the egg and add it to the wok, scrambling it into small pieces. Once cooked, remove the egg from the pan and set it aside for later use.

Step Three:

Add diced garlic to the pan and stir-fry for a few seconds before adding the diced chicken. Stir-fry for 2 to 3 minutes or until the chicken has turned white on all sides and is no longer pink.

Add prawns and cook for a further one to two minutes before adding salt, black pepper, and curry powder. Mix until evenly distributed, then remove everything from the pan and set it aside for later use.

Step Four:

In the same pan, add sliced onions and spring onions, stir-frying for a few seconds before adding the carrots, bell peppers, and sugar snap peas. Fry until softened.

Step Five:

Add cooked vermicelli to the pan and mix. Pour the noodle sauce over and toss until evenly distributed.

Then add the cooked egg, chicken, and prawns, and mix until evenly distributed. Finish with a sprinkling of spring onions or chilli flakes for an extra kick.

How To Serve

I served my Singapore noodles with takeaway style appetisers like these homemade Chinese Vegetable Spring Rolls and these Prawn Spring Rolls. You can also eat the noodles on their own, I do think it’s quite filling (there’s literally chicken, prawns and eggs in there!).

If you want more of a light side dish, then this Chinese chicken and sweetcorn soup is perfect!

How To Store Singapore Noodles

If you have any leftovers, keep it in an airtight container and store it in the fridge for up to 3 days. I like to reheat the mixture in the microwave until piping hot throughout, but you can also reheat the noodles over the stove too.

My Top Tips

Avoid using white, cream, or light-coloured pans when making this recipe. I used a coloured pan (the one in my pictures and video) and it has a slightly yellow tint now due to the use of curry powder.

Have a taste of the noodles before you serve it up; you might want to add some more salt, black pepper, or soy sauce, for example. Occasionally, I like to add a touch of heat by garnishing this dish with a sprinkling of chilli flakes.

The key to making this dish efficiently is prepping the ingredients before you start cooking; this is what makes the cooking time around 10 minutes max.

More Noodle Recipes

Can’t get enough noodle recipes? Well, you’re in the right place! I’ve listed a few of my favourite noodle recipes below: