Perfect Singapore Noodles - Better Than Takeout
PERFECT SINGAPORE NOODLES - BETTER THAN TAKEOUT is a medium Singaporean recipe that serves 4. 550 calories per serving. Recipe by Sisi Jemimah's Recipes on YouTube.
Prep: 55 min | Cook: 36 min | Total: 1 hr 46 min
Cost: $17.10 total, $4.28 per serving
Ingredients
- 200 g Rice Vermicelli (thin rice noodles, soak until separated)
- 300 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
- 200 g King Prawns (peeled and deveined, medium size)
- 2 pieces Eggs (beaten)
- 3 stalks Spring Onions (chopped, for garnish)
- 1 medium Yellow Bell Pepper (thinly sliced)
- 1 medium Red Bell Pepper (thinly sliced)
- 1 large Carrot (julienned)
- 1 medium Onion (chopped)
- 1 tbsp Garlic Paste (can substitute with freshly minced garlic)
- 1 tbsp Sesame Oil (light sesame oil)
- 3 tbsp Vegetable Oil (for stir‑frying)
- 2 tbsp Light Soy Sauce (low‑sodium preferred)
- 1 tbsp Dark Soy Sauce (adds color and depth)
- 1 tbsp Chinese Cooking Wine (Shaoxing wine)
- 1 tsp Curry Powder (mild, aromatic)
- 0.5 tsp Chili Flakes (adjust to taste)
- 0.5 tsp Black Pepper (ground)
- 1 tsp Salt (to taste)
- 0.5 tsp Onion Powder (optional)
- 0.5 tsp Garlic Powder (optional)
- 0.5 tsp Chili Powder (optional)
- 0.25 tsp Cumin Powder (interpreted from "burning cubes")
Instructions
Soak the Vermicelli
Place the rice vermicelli in a heat‑proof bowl, pour hot water over it and stir until the strands begin to separate. Let soak for 3 minutes, then drain in a colander and rinse immediately with cold water to stop cooking.
Time: PT4M
Prepare the Curry Slurry
In a small bowl combine sesame oil, light soy sauce, dark soy sauce, Chinese cooking wine, onion powder, curry powder, chili flakes, black pepper, salt, garlic powder, chili powder, and cumin powder. Mix thoroughly and set aside.
Time: PT5M
Marinate the Chicken
In a bowl toss the chicken pieces with black pepper, salt, chili powder, garlic powder, onion powder, and cumin powder. Mix well and let sit for 30 minutes at room temperature.
Time: PT5M
Scramble the Eggs
Heat 1 tbsp vegetable oil in the wok over medium heat. Pour in the beaten eggs, add a pinch of salt, and scramble until just set. Transfer to a bowl and set aside.
Time: PT4M
Cook the Chicken
Add another 1 tbsp vegetable oil to the wok, increase to medium‑high heat, and stir‑fry the marinated chicken for 8‑10 minutes until browned and cooked through.
Time: PT10M
Sauté Garlic Paste
Push the chicken to one side, add 1 tbsp vegetable oil if needed, then add the garlic paste. Fry for about 2 minutes until fragrant, being careful not to let it burn.
Time: PT2M
Cook the Prawns
Add the king prawns to the wok, season with a pinch of salt and black pepper, and stir‑fry for 3‑4 minutes until they turn pink and are just cooked. Remove and set aside with the chicken.
Time: PT4M
Sauté Onions
Add a splash of vegetable oil if the pan is dry, then add the chopped onion (or shallots). Stir‑fry for 2‑3 minutes until translucent.
Time: PT3M
Stir‑Fry the Vegetables
Add the julienned carrot, yellow bell pepper, and red bell pepper. Toss quickly over high heat for about 3 minutes until just tender but still crisp.
Time: PT3M
Combine Slurry and Vermicelli
Pour the prepared curry slurry over the vegetables, then add the soaked vermicelli. Toss vigorously for 5 minutes, breaking any long strands, until everything is evenly coated.
Time: PT5M
Add Proteins and Finish
Return the cooked chicken, prawns, scrambled egg, and the reserved chopped spring onions to the wok. Mix thoroughly and let the whole dish simmer for 2 minutes so flavors meld.
Time: PT3M
Garnish and Serve
Transfer the Singapore Noodles to a serving plate, garnish with additional spring onion slices if desired, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains seafood, Contains gluten, Contains egg
Allergens: Eggs, Shellfish, Soy, Wheat (soy sauce)
Ingredient Substitutions
- Instead of Rice Vermicelli: glass noodles, egg noodles
- Instead of Chicken Thighs: chicken breast, beef strips
- Instead of King Prawns: large shrimp
- Instead of Eggs: egg whites
- Instead of Spring Onions: scallions
- Instead of Yellow Bell Pepper: any bell pepper
- Instead of Red Bell Pepper: any bell pepper
- Instead of Carrot: daikon radish
- Instead of Onion: shallots
- Instead of Garlic Paste: minced garlic
- Instead of Sesame Oil: any neutral oil
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Light Soy Sauce: tamari
- Instead of Dark Soy Sauce: mushroom soy sauce
- Instead of Chinese Cooking Wine: dry sherry
- Instead of Curry Powder: curry paste
- Instead of Chili Flakes: fresh chopped chili
- Instead of Black Pepper: white pepper
- Instead of Salt: soy sauce
- Instead of Onion Powder: fresh minced onion
- Instead of Garlic Powder: fresh garlic
- Instead of Chili Powder: cayenne pepper
- Instead of Cumin Powder: ground cumin
Equipment Needed
- Wok or Large Skillet
- Colander
- Mixing Bowl (large)
- Small Mixing Bowl
- Spatula or Wooden Spoon
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Serving Plate (optional)
Critical Steps — Do Not Skip
- Soak the vermicelli for exactly 3 minutes and rinse with cold water to avoid sogginess.
- Stir‑fry vegetables on high heat to keep them crisp and prevent sweating.
- Do not over‑cook the prawns; they should be just pink.
- Combine the slurry and noodles thoroughly to ensure even coating.
Chef Tips from the Video
- Use a well‑seasoned carbon steel wok for the best high‑heat stir‑fry.
- If the vermicelli strands are too long, snap them in half for easier handling.
- Garnish with fresh cilantro or a squeeze of lime for extra brightness.
Troubleshooting
Noodles are soggy or clumped together.
Soak the vermicelli for no more than 3 minutes, rinse with cold water, and toss quickly over high heat. If clumping occurs, break strands with your hands before adding to the wok.
Prawns become rubbery.
Stir‑fry prawns only 3‑4 minutes until they turn pink. Remove immediately and add back at the end.
Dish tastes bland.
Adjust seasoning after mixing by adding a splash more soy sauce, a pinch of salt, or extra chili flakes.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a wok or microwave, adding a splash of oil to revive texture.
Freezer: Not recommended; noodles become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the curry slurry and store it in a sealed jar for up to 2 days.
- Chop all vegetables and keep them in a refrigerated container.
- Marinate the chicken a few hours ahead to deepen flavor.
Frequently Asked Questions
What is the cultural significance and history of Singapore Noodles in Singaporean cuisine?
Singapore Noodles, despite its name, originated in Hong Kong and became a staple of Singapore’s hawker stalls, symbolizing the city‑state’s blend of Chinese, Malay, and Indian flavors. The dish’s curry‑spiced vermicelli reflects the Indian influence, while the stir‑fry technique is rooted in Cantonese cooking.
What are the traditional regional variations of Singapore Noodles in Southeast Asian cuisine?
In Malaysia, the dish often includes shrimp paste and a spicier chili base, while Thai versions may add fish sauce and fresh basil. Some Singapore hawker versions use egg noodles instead of rice vermicelli and incorporate sliced Chinese sausage for added richness.
How is Singapore Noodles traditionally served in Singapore street food stalls?
Street vendors typically serve the noodles on a hot plate or in a wok‑shaped bowl, topped with a wedge of lime and a sprinkle of fresh spring onions. It is eaten hot, straight from the wok, and often paired with a side of chili sauce or soy sauce.
What occasions or celebrations is Singapore Noodles traditionally associated with in Singapore?
Singapore Noodles is a popular everyday hawker dish but is also served at casual gatherings, night markets, and during festive periods like Chinese New Year when families crave quick, flavorful stir‑fries that feed a crowd.
How does Singapore Noodles fit into the broader Singaporean Chinese cuisine tradition?
The dish exemplifies Singaporean Chinese cuisine’s adaptability, merging Chinese stir‑fry methods with Indian curry spices. It showcases the multicultural palate of Singapore, where Chinese, Malay, and Indian culinary elements coexist on a single plate.
What are the authentic traditional ingredients for Singapore Noodles versus acceptable substitutes?
Authentic ingredients include rice vermicelli, curry powder, light and dark soy sauce, Shaoxing wine, and protein such as chicken thigh and king prawns. Acceptable substitutes are glass noodles or egg noodles for the vermicelli, chicken breast for thigh, and shrimp for prawns.
What other Singaporean dishes pair well with Singapore Noodles?
Classic pairings include Hainanese chicken rice, satay skewers, and char kway teow. A light cucumber salad with rice vinegar also balances the spiciness of the noodles.
What makes Singapore Noodles special or unique in Singaporean cuisine?
Its signature bright yellow color from curry powder, the combination of sweet soy sauces with aromatic spices, and the quick high‑heat stir‑fry technique set it apart. The dish delivers a harmonious blend of sweet, salty, and mildly spicy flavors in a single bite.
How has Singapore Noodles evolved over time in Singapore street food culture?
Originally a simple hawker stall offering, modern versions now feature premium proteins like lobster or tofu, gluten‑free rice noodles, and health‑focused tweaks such as reduced oil. Yet the core flavor profile—curry‑spiced vermicelli—remains unchanged.
What are the most common mistakes to avoid when making Singapore Noodles at home?
Common errors include over‑soaking the vermicelli, cooking the vegetables on low heat (which makes them soggy), and over‑cooking the prawns. Also, failing to use high heat will prevent the noodles from getting that slightly smoky wok‑hei flavor.
Why does this Singapore Noodles recipe use high heat stir‑fry instead of medium heat?
High heat creates wok‑hei—a subtle smoky aroma—and quickly sears the vegetables, keeping them crisp. Medium heat would cause the ingredients to steam, resulting in soggy noodles and loss of the dish’s characteristic texture.
Can I make Singapore Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce and chop the vegetables up to a day ahead. Store the cooked noodles and sauce separately in airtight containers in the refrigerator. Reheat in a hot wok with a splash of oil to restore the original texture.
What does the YouTube channel Sisi Jemimah's Recipes specialize in?
The YouTube channel Sisi Jemimah's Recipes specializes in easy‑to‑follow Asian home‑cooking tutorials, focusing on Southeast Asian street‑food classics, quick weeknight meals, and detailed technique breakdowns for home cooks.
How does the YouTube channel Sisi Jemimah's Recipes' approach to Singaporean cooking differ from other Asian cooking channels?
Sisi Jemimah's Recipes emphasizes practical home‑cooking adaptations, offering clear timing cues, ingredient substitutions, and budget‑friendly tips, whereas many other channels focus on restaurant‑style plating or advanced techniques.
Last updated: August 28, 2026
