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Singapore Noodles: Quick and Flavorful Weeknight Stir-Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southeast Asian

Description

Singapore Noodles is a quick and vibrant stir-fried noodle dish loaded with tender chicken, succulent shrimp, crunchy vegetables, and fragrant curry spices. This easy weeknight recipe uses rice vermicelli noodles soaked to perfection and is tossed in a savory-sweet soy and oyster sauce blend, garnished with fresh herbs and lime wedges for a refreshing finish. Bursting with color, texture, and bold flavors, this dish is a delicious way to bring a taste of Southeast Asia to your dinner table.

Ingredients

Scale

Noodles and Sauce

  • 8 oz Rice vermicelli noodles (thin noodles that absorb flavors beautifully)
  • 3 tbsp Soy sauce (adds saltiness)
  • 1 tbsp Oyster sauce (enhances umami)
  • 1 tbsp Rice vinegar (introduces tang)
  • 1 tbsp Sugar (balances flavors)

Protein

  • 1 lb Boneless skinless chicken breast (thinly sliced) (great source of protein)
  • 1 lb Large shrimp (peeled and deveined) (brings seafood flavor)
  • 2 large Large eggs (beaten) (adds fluffiness and richness)

Vegetables and Aromatics

  • 2 tbsp Vegetable oil (for frying)
  • 3 cloves Garlic (minced) (adds fragrant punch)
  • 1 tbsp Fresh ginger (minced) (aromatic spice)
  • 1 large Large onion (thinly sliced) (brings depth of flavor)
  • 1 medium Medium red bell pepper (thinly sliced) (adds color and sweetness)
  • 2 medium Medium carrots (julienned) (provides crunch and sweetness)
  • 2 tbsp Green onions (sliced) (for a pop of color)
  • 2 tbsp Fresh cilantro (chopped) (for a refreshing finish)

Seasoning and Garnish

  • 1 tbsp Curry powder (signature flavor)
  • 2 pieces Lime wedges (serve on the side)

Instructions

  1. Preparation: Prepare all ingredients by thinly slicing the chicken breast, peeling and deveining the shrimp, mincing the garlic and ginger, and julienning the carrots. Thinly slice the onion and red bell pepper. Beat the eggs in a small bowl.
  2. Soak the noodles: Place the rice vermicelli noodles in a large bowl and cover them with hot water. Let them soak for about 5 minutes until they’re tender but still firm. Drain well and set aside to prevent clumping.
  3. Mix the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sugar until fully combined. Set this flavorful sauce mixture aside for later use.
  4. Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3 to 4 minutes, stirring occasionally, until the chicken is almost cooked through but still moist inside. Remove the chicken from the skillet and set aside.
  5. Add the shrimp: In the same skillet, add the shrimp and cook for 2 to 3 minutes until they turn pink and are fully cooked. Remove the shrimp along with the chicken and set both aside to keep warm.
  6. Sauté aromatics: Add the remaining tablespoon of vegetable oil to the skillet. Toss in the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant but not browned.
  7. Stir-fry the veggies: Add the thinly sliced onion, red bell pepper, and julienned carrots to the skillet. Stir-fry for about 5 minutes until vegetables are tender-crisp, retaining some crunch and vibrant color.
  8. Scramble the eggs: Push the cooked vegetables to one side of the skillet to create space. Pour the beaten eggs into the empty side and gently scramble them until fully cooked and fluffy. Once done, combine the eggs with the vegetables evenly.
  9. Combine everything: Add the soaked and drained rice noodles back into the skillet along with the cooked chicken and shrimp. Sprinkle the curry powder evenly over the mixture. Toss all ingredients together carefully to coat everything in the curry evenly and to mix well.
  10. Add the sauce: Pour the prepared soy-oyster sauce mixture over the noodle and protein mixture. Toss thoroughly to ensure every strand of noodle and piece of meat and vegetable is evenly coated with the flavorful sauce.
  11. Finish with green onions: Stir in the sliced green onions and cook for an additional 1 to 2 minutes until the dish is heated through and the green onions soften slightly, adding freshness and crunch.
  12. Garnish and serve: Remove the skillet from heat. Garnish the Singapore Noodles with chopped fresh cilantro for a vibrant herbal note. Serve immediately with lime wedges on the side for squeezing to add bright acidity and zest.

Notes

  • Make sure not to over-soak the rice vermicelli; they should be tender but still firm to avoid mushy noodles.
  • Use a large skillet or wok for even heat distribution and easy tossing of ingredients.
  • You can substitute chicken and shrimp with tofu or vegetables to make a vegetarian version (excluding eggs would be needed to keep it vegan).
  • Adjust the curry powder amount to your taste preference; some like it more mild, others more intense.
  • Make sure to cook the shrimp and chicken just until done to retain tenderness and prevent overcooking.
  • Fresh lime juice brightens the dish and balances the savory and sweet flavors perfectly.
  • Leftovers keep well refrigerated for up to 2 days but are best enjoyed fresh.

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Find it online: https://kellyedylene.com/singapore-noodles-quick-and-flavorful-weeknight-stir-fry-recipe/