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Singapore Noodles

    Singapore Noodles

    Singapore noodles are one of those great dishes that simply feels good no matter what time of day you have it.

    It has long been one of my favourite takeout/delivery meals for a rainy/cold day and I love it as leftovers for breakfast on the weekends. When added to broth, it’s a comforting and warming meal, especially in the winter. 

    As with so many things that they are used in, the onions you choose can really make or break this dish. Be sure to use a nice flavourful Spanish onion for the best results.

    Singapore Noodles

    Singapore Noodles


    • 1/2 lb Rice Vermicelli Fine, or thin noodles, not the fetuccini size
    • 1 1/2 Tbsp Cooking oil
    • 1 Tsp Salt
    • 1 Tbsp Curry Powder
    • 1/2 Tsp Turmeric Powder (optional)
    • 2-4 Hot Dried Chilies Chopped into small flakes
    • 3 Tsp Soy Sauce (this is the same as 1 Tbsp, but will be used in stages)
    • 2 Eggs Beaten, with a bit of curry powder added in
    • 1 Large Spanish Onion Cut lengthwise into pointed slices
    • 1 Fresh Green Onion Sliced in longish 1/3″ – 1/2″ pieces
    • 1 Sweet Red Pepper or medium hot, sliced into half rings or lengthwise, a Sheppard would be perfect
    • 1 Carrot Sliced into matchsticks
    • 2-3 cloves Garlic Minced
    • 3 Chicken Thighs deboned and sliced


    • Soak the rice noodles in hot water for 5-10 minutes, drain before using.
    • Season the Spanish onion with salt and fry in 1tsp oil until it is browned
    • Add the curry powder, the carrot sticks, half of the pepper flakes, and garlic, and the fresh red pepper and fry until they are each just slightly browned, then set aside on a dish.
    • Using another 1 tsp of oil, and the other half of the pepper flakes and garlic, fry the chicken strips until they are cooked, adding a bit of the curry powder to this as well.
    • Set on top of the cooked vegetable mixture.
    • Beat the eggs, adding a bit of the curry powder and 1 tsp soy sauce
    • Using the last 1 tsp of oil, fry the scrambled egg mixture until the eggs are fluffy and cooked
    • Put the eggs on top of the vegetable/chicken mixture
    • Drain the noodles and toss them into the pan that the other ingredients were cooked in, adding a bit of oil if it seems necessary.
    • Add any remaining curry powder tossing thoroughly into the noodles, along with 2 tsp soy sauce and 2 tbsp water.
    • Add the vegetable/chicken/egg mixture, toss it into the noodles, so that they are fully mixed, cover with a lid and steam for 3-5 minutes.
    • Remove the lid from time to time and make sure the noodles are not sticking to the pan.
    Tried this recipe?Let us know how it was!

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