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Dinner Meals Cooking Time : 35 minutes Recipe Servings : 4 Recipe Dificult : easy 0.00

Singapore Curry Noodles Recipe | Classic Singapore-Style Curry Vermicelli

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Singapore Curry Noodles, also known as Singapore-Style Curry Vermicelli, are a vibrant stir-fried noodle dish featuring thin rice vermicelli, tender chicken, shrimp, crisp vegetables, eggs, and fragrant curry seasoning. Despite the name, this popular dish is widely associated with Cantonese-style Chinese cuisine and is enjoyed around the world for its bold flavors and beautiful golden color. The combination of curry powder, soy sauce, sesame oil, and fresh vegetables creates a savory, mildly spicy, and aromatic meal that's perfect for lunch, dinner, or entertaining guests.

Cooking Method

Soak or cook the rice vermicelli according to the package instructions, then drain well.
Heat 1 tablespoon of oil in a large wok over high heat.
Scramble the eggs until just set, remove, and set aside.
Add another tablespoon of oil and stir-fry the chicken for 3–4 minutes until nearly cooked.
Add the shrimp and cook for 2 minutes, then remove both from the wok.
Add the remaining oil and stir-fry the garlic, onion, carrot, bell pepper, and cabbage for 2–3 minutes.
Stir in the curry powder and cook for 30 seconds until fragrant.
Add the noodles, cooked chicken, shrimp, scrambled eggs, bean sprouts, and spring onions.
Pour in the soy sauce, oyster sauce, sesame oil, sugar, white pepper, and chicken broth. Toss everything together over high heat for 2–3 minutes until evenly coated.
Garnish with spring onion greens, cilantro, and lime wedges. Serve immediately.

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Rice vermicelli – 14 oz (400 g) ,, Chicken breast – 8 oz (225 g), thinly sliced ,,Shrimp – 8 oz (225 g), peeled and deveined ,, Large eggs – 2, beaten ,, Vegetable oil – 3 tbsp

Garlic – 3 cloves, minced ,, Onion – 1 medium, thinly sliced ,, Carrot – 1 medium, julienned

Red bell pepper – 1, thinly sliced ,, Green cabbage – 2 cups, shredded

Bean sprouts – 1 cup Spring ,, onions – 3 stalks, sliced

Curry Seasoning : Curry powder – 2 tbsp ,, Light soy sauce – 2 tbsp ,, Oyster sauce – 1 tbsp

Curry Seasoning : Sesame oil – 1 tsp ,, White pepper – ½ tsp ,, Sugar – 1 tsp ,, Chicken broth – ¼ cup (60 ml)

Garnish : Spring onion greens ,, Fresh cilantro (optional) ,, Lime wedges

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