singapore noodles

"Singapore noodles" is the name given to the fried rice vermicelli cooked by the Singaporean.  This recipe follows closely how the local hawkers prepared the noodles in Singapore, which is different from the overseas version that includes curry powder in the recipe.

Singapore Noodles (Fried Bee Hoon) Recipe

tbsp oil

eggs

g rice vermicelli

tbsp chopped garlic

onion

chicken breast meat,

g deveined,

dry shrimps, soak

g cabbage,

carrot,

g bean sprout

g chopped scallions

tbsp tomato ketchup

tbsp chili sauce

tbsp oyster sauce

tbsp light soy sauce

tbsp dark soy sauce

tsp sesame oil

white pepper

Bring a pot of water to boil. Blanch...

Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.

Remove the vermicelli, place it in a pot...

Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.

Deveined the shrimps, marinate with a half teaspoon...

Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.

Soak the dry shrimps in hot water for...

Soak the dry shrimps in hot water for 30 minutes. Drained.

Cut cabbage and carrot into julienne

Cut the chicken breast meat into thin slices....

Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.

Heat up 2 tablespoons of vegetable oil in...

Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.

Add the breast meat, dry shrimps, shrimps and...

Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.

Add the cabbage and carrot and stir-fry for...

Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.

Add 1 tablespoon of vegetable oil and scramble...

Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.

Add the vermicelli, 2/3 of the bean sprouts...

Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli.  Turn to high heat and stir-fry until aromatic.

Turn off the heat. Add the remaining bean...

Turn off the heat. Add the remaining bean sprouts and mix well.

Top with chopped scallion and serve.

https://mediavine-res.cloudinary.com/video/upload/ro0epwf003uthjrcwmgx.mp4

How to fry the best Singapore noodles (rice vermicelli)

A popular dish on any Chinese take-out menu is Singapore Noodles, or Singapore Mei Fun. Make it at home with our restaurant-style recipe!

Singapore Noodles (Singapore Mei Fun)

vermicelli rice noodles

shrimp

vegetable oil ((divided))

eggs ((beaten))

garlic ((chopped))

char siu (Chinese Roast Pork)

red chili peppers

napa cabbage ((shredded, about 3 cups))

carrot ((about 2.5 ounces 70 grams))

Shaoxing wine ((can substitute dry cooking sherry))

curry powder (or

salt (or

sugar

chicken stock (or water (optional))

sesame oil

soy sauce

scallion ((julienned))

½ of a red onion ((about 2.5 ounces 70 grams, thinly sliced))

Rehydrate the rice noodles either by soaking in cold water overnight, soaking in hot water for at least 30 minutes, or boiling for 1 minute (check package instructions before boiling).

Drain the noodles in a colander just before you’re ready to cook. It’s ok if the noodles aren’t completely dry. Use kitchen shears to cut the long strands into 8-10 inch lengths, so they are easier to stir-fry and eat.

On to the shrimp. We call for a dozen large shrimp in this recipe. You can also use a larger quantity of smaller shrimp if you like, as long as it’s about 6-8 ounces/170-225g. Peel the shrimp, butterfly them from the back, and de-vein. Rinse and pat dry before cooking.

Heat your wok over medium heat, and add 1 tablespoon of oil. Add the eggs, and when they’ve cooked and bubbled along the sides, flip them over. Break the egg up into rough strips with your wok spatula. Remove from the wok and set aside.

Prepare the noodles, shrimp, and eggs:

Heat your wok over medium heat, and add 1 ½ tablespoons of oil and the garlic. Cook for 15 seconds, and add the shrimp and roast pork (or ham or Chinese Sausage). Stir-fry for another 15 seconds.

Add the Shaoxing wine around the perimeter of the wok and stir-fry for another 15 seconds. Then add the dried red chili peppers, napa cabbage, and carrots. Stir-fry for 30 seconds, and add the rice noodles. Stir-fry for 1 minute, lifting the rice noodles with your spatula to loosen them.

Next, sprinkle the curry powder, salt, sugar and white pepper evenly over the noodles. It’s best to measure these out in a pinch bowl before starting the dish. The amount of curry powder we use for this recipe is what our family likes but do use more or less according to your own personal taste and preference.

Stir-fry using a scooping and lifting motion to loosen the noodles and uniformly combine them with the spices, vegetables and meat. Start on one side of the wok and work your way around, making sure to firmly scrape the bottom of the wok with your spatula to prevent sticking. A hot wok is a must! You’ll see the curry color gradually coat everything to create a uniform color. It takes about 2 minutes to combine and warm everything through.

At this time, you can add some chicken stock or water if the noodles seem a bit dry. Use your own discretion on how much to add, because it depends on how hot your wok is and how much moisture was in your re-hydrated noodles and vegetables. Err on the side of more moisture, because they will not be as tasty if they have excessively dried out in the wok.

Add the sesame oil, soy sauce, and the cooked egg. Mix thoroughly again for another minute until everything is combined and heated through—you should see more steam rising.

Next, add the scallions and red onion, and continue to stir-fry for another 20 seconds. Plate and serve with chili oil.

Put it all together:

https://content.jwplatform.com/videos/CDsoBxNE.mp4

Watch our step-by-step video on how to make Chinese takeout-style Singapore Noodles at home!

Singapore Noodles

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Easy Singapore noodles

tbsp mild curry powder

turmeric

tsp caster sugar

tbsp sesame oil

2½ tbsp low-salt soy sauce

tbsp sunflower or vegetable oil

pepper

beansprouts

red chilli

<p>Boil the <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">kettle</a> and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.</p>

<p>Heat the <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.</p>

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

Vegan Singapore Noodles

Tbsp tamari ((or soy sauce if not GF))

maple syrup or coconut sugar ((to taste))

Tbsp lime juice ((~1 medium lime))

rice noodles

Tbsp toasted sesame oil ((divided))

medium white or yellow onion ((thinly sliced))

red bell pepper ((thinly sliced))

snow peas

½ curry powder

extra-firm tofu ((pressed dry and cubed*))

Sriracha or chili garlic sauce

green onions ((thinly sliced))

See notes if adding tofu!

Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.

In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.

Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp (15 ml) toasted sesame oil (adjust amount if altering number of servings), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.

Add snow peas, 1 Tbsp (15 ml) tamari or soy sauce (adjust amount if altering number of servings), and curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.

To the still-hot skillet, add remaining 1 Tbsp (15 ml) sesame oil (adjust amount if altering number of servings), cooked rice noodles, and sauce. Sauté for 1 minute, tossing frequently with tongs to disperse sauce.

Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.

Taste and adjust as needed, adding more curry powder for curry flavor or more maple syrup to balance the curry flavor.

Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as sriracha!

Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

Fast and flavourful, this stir-fry of pork, prawn, green beans and vermicelli noodles is the effortless meal to end a busy day.

Singapore noodles

dried rice vermicelli noodles

peanut oil

pork fillet,

green prawns

brown onion, halved,

green beans, topped, thinly sliced diagonally

garlic cloves, crushed

tbsp Madras curry powder

bean sprouts,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691438001&=domain=taste

5348771529001-5834691438001

This prawn noodle stir fry with chicken is a quick and easy mid-week meal that can be ready in under 30 minutes.

Stir-fry noodles

fresh Asian noodles (such as Singapore or chow mein)

Chinese rice wine (shaohsing)

tsp mild curry powder

milliliters Massel chicken style liquid stock

vegetable oil

garlic clove, crushed

tsp ginger

red chilli, seeded, chopped

chicken breast, thinly sliced

cooked medium prawns, peeled, deveined, tails intact

frozen peas

spring onions, finely chopped

egg, lightly beaten

tbsp coriander,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder,  vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Singapore Noodles Recipe 

chicken or tofu cut into ¾ inch cubes

salt

wok oil oil oil

vermicelli rice noodles (don’t use more-see notes)

match stick carrots,

red bell pepper, thinly sliced

garlic, rough chopped

eggs, whisked

madras curry powder

½ teaspoon salt, and more to taste

shaoxing wine (chinese cooking wine,

soy sauce (or sub-gluten-free soy sauce, like Braggs)

fish sauce (or sub vegan fish sauce)

Bring a medium pot of water to boil on the stove for the rice noodles.

Make the  Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.

Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.

Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate.

Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.

Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.

Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too.

This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉

Incredible, love it! Cannot wait to have this again and again and again!

I actually rate this recipe better than my local noodle shop. I used a dry white wine as it was all that I had at the time and it was sensational. I used dried chilli flakes for zing and mangrove honey for a little sweetness in the sauce. The turmeric is a nice touch. Thanks

So good! Thanks, Sylvia. Great detailed directions, very helpful, and I agree—cutting the noodles is very important, makes combining them with the veggie mixture so much easier. I used two Hodo brand veg-tofu burgers, sliced, to stand in for the chicken/tofu/shrimp (they browned and crisped up nicely), and scrambled tofu in place of the eggs. Super recipe.🙏🏼

Thankyou for this recipe. I Have a vegetarian in a family of carnivores, so I cooked the meat and some tofu separately and added them to the the bowls instead of the dish. Everyone loved it. It was full of flavour and texture, just awesome.

https://content.jwplatform.com/videos/xyQaQKUy.mp4

How to make Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! A Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!

 How to make SINGAPORE NOODLES! 

This delicious Singapore Noodles recipe (also known as Mei Fun) is filled with shrimp, Char Siu, veggies, rice noodles, and spices that make the perfect Asian dish!

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The most viewed singapore noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine