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–+ servings
Singapore Noodles

Savory Singapore Noodles: A Quick & Colorful Meal Adventure

Discover the vibrant flavors of Singapore Noodles, a quick and customizable dish perfect for any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Singaporean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Rice Vermicelli Noodles soak until tender
For the Protein
  • 1 lb Boneless Skinless Chicken Breast substitute with tofu for a vegetarian twist
  • 8 oz Large Shrimp omit for vegan option
  • 2 large Eggs opt for a tofu scramble for a plant-based version
For the Vegetables
  • 1 medium Onion red or yellow varieties
  • 1 medium Red Bell Pepper green bell pepper makes a great substitute
  • 2 medium Carrots zucchini can replace this
  • 4 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated; ground ginger can be used
For the Sauce
  • 2 tbsp Curry Powder adjust for spice level
  • 3 tbsp Soy Sauce Tamari works for gluten-free
  • 2 tbsp Oyster Sauce substitute with mushroom sauce for vegetarian
  • 1 tbsp Rice Vinegar apple cider vinegar is an alternative
  • 1 tbsp Sugar adjust as needed
For Garnish
  • 2 stalks Green Onions sliced
  • 1/4 cup Fresh Cilantro optional
  • 2 slices Lime Wedges for serving

Equipment

  • large bowl
  • Large Skillet
  • Small mixing bowl

Method
 

Step-by-Step Instructions
  1. Soak the rice vermicelli noodles in hot water for about 5 minutes until tender. Drain and set aside.
  2. Whisk together soy sauce, oyster sauce, rice vinegar, and sugar in a small bowl. Set aside.
  3. Heat oil in a skillet over medium-high heat, add chicken, and sauté for 5-7 minutes until golden brown. Set aside.
  4. In the same skillet, cook shrimp for 3-4 minutes until pink and opaque. Remove and combine with chicken.
  5. Add minced garlic and ginger to the skillet, sauté for 1-2 minutes until fragrant.
  6. Add onion, bell pepper, and carrots; stir-fry for about 5 minutes until tender-crisp.
  7. Push vegetables to one side and scramble the eggs in the open space for about 2 minutes.
  8. Combine drained noodles, chicken, and shrimp with vegetables, adding curry powder. Toss gently for 2-3 minutes.
  9. Pour sauce over the mixture, stir and cook for 1-2 minutes until everything is well coated.
  10. Garnish with sliced green onions, serve warm with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 180mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 120IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

This dish can be easily customized to suit various dietary needs by swapping proteins or vegetables.

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