Singapore Noodles

4 from 4 votes

Singapore Noodles are a Chinese takeout favorite for good reason. This noodle dish is seasoned with curry powder and loaded with bell peppers, shrimp, chicken, and sweet sausage for a hearty and tasty one-pot meal!

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Asian

Servings: people

Calories: 122kcal

Author: Lalaine Manalo

Ingredients

1 package (6.5 ounces) rice noodle vermicelli (bihon)
¼ pound boneless, skinless chicken breast, sliced thinly
1 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons Chinese wine
1 teaspoon sugar
canola oil
¼ pound shrimp, peeled and deveined
4 pieces Chinese sausage, sliced thinly on a bias
4 eggs
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
½ red bell pepper, seeded, cored, and sliced into strips
½ green bell pepper, seeded, cored, and sliced into strips
2 tablespoons curry powder
1 cup bean sprouts
salt and pepper to taste

US Customary - Metric

Instructions

In a large bowl, combine vermicelli and enough hot water to cover. Soak according to package directions until softened. Drain well.
In a small bowl, combine oyster sauce, soy sauce, Chinese wine, and sugar. Whisk together until well-combined. Set aside.
In a bowl, combine chicken and cornstarch. Stir to fully coat and let stand for about 8 to 10 minutes. Drain well.
In a wide pan over medium-high heat, heat one tablespoon of oil. Add eggs and cook, breaking into pieces, until just set but still moist. Remove from heat and keep warm.
Add another 2 tablespoons of oil and heat. Add chicken and cook until color changes. Remove from heat and keep warm.
Add shrimp and cook just until color changes to pink. With a slotted spoon, remove from wok and keep warm.
Add more oil if needed. Add Chinese sausages and cook until lightly browned. With a slotted spoon, remove from pan and keep warm.
Add another 1 tablespoon of oil. Add onions and garlic and cook until softened.
Add bell peppers and cook until tender yet crisp.
Add rice noodles, chicken, sausages, and shrimp.
Add sauce mixture and sprinkle in curry powder. Using tongs, toss gently to combine until noodles are evenly colored.
Add the scrambled eggs and bean sprouts. Toss for another 1 to 2 minutes or until heated through.
Season with salt and pepper to taste. Serve hot.

Video

Notes

The recipe calls for rice noodle vermicelli, similar to Filipino bihon, and NOT mung bean vermicelli or sotanghon.
Soak the rice noodles according to the package directions until softened but not mushy. This is an important step to ensure the noodles cook until firm to bite as the recipe does not include a lot of liquid.

Nutrition