If you’re craving something vibrant, comforting, and packed with bold flavors, you’ve got to try this Singapore Curry Noodles Recipe. It’s quick, easy, and perfect for those busy weeknights when you want restaurant-quality noodles without the wait or the price tag. I absolutely love how the curry powder creates a warm, fragrant sauce that brings all the fresh veggies and tender chicken together in perfect harmony. Keep reading and I’ll share all my best tips so you can nail this dish on your very first try!

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Why You’ll Love This Recipe

Super Quick: Ready in 30 minutes, perfect for when you’re short on time but still want something delicious.
Vibrant Flavors: The curry powder and hoisin sauce combo gives it that authentic Singapore twist you’ll crave again and again.
Easy to Customize: You can swap in your favorite veggies or proteins without missing a beat.
Family Favorite: My family goes crazy for this, especially the tender chicken and the snap peas’ crunch.

The image shows a white plate full of thin noodles mixed with small pieces of cooked meat, green snow peas, and red bell pepper slices. The noodles are light brown and soft, forming the top and main layer, while the vegetables and meat are scattered throughout, adding pops of green and red colors. A woman's hand is holding wooden chopsticks lifting a portion of the noodles above the plate, with the noodles hanging down in thin strands. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles, easy Singapore curry noodles, Asian noodle recipes, quick curry noodle dish, flavorful noodle recipes

Ingredients You’ll Need

The beauty of this Singapore Curry Noodles Recipe is in its simple ingredients that come together to create a dish bursting with flavor and texture. You’ll want to pick the freshest veggies you can find and get good-quality curry powder to make the sauce really sing.

Flat lay of a small bundle of dried rice vermicelli noodles, thinly sliced raw chicken thighs with pale pink flesh, three whole uncracked brown eggs, one whole fresh red bell pepper, one small whole yellow onion, a handful of bright green snap peas with ends removed, a small pile of fresh baby corn ears, four peeled garlic cloves, a small white ceramic bowl of golden yellow curry powder, a small white ceramic bowl of dark brown hoisin sauce, a small white ceramic bowl of light brown soy sauce, a small white ceramic bowl of clear Shaoxing wine, a small white ceramic bowl of white granulated sugar, a small white ceramic bowl of translucent cornstarch powder, a small white ceramic bowl of clear vegetable oil, all ingredients arranged symmetrically and with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Singapore Curry Noodles, easy Singapore curry noodles, Asian noodle recipes, quick curry noodle dish, flavorful noodle recipes

Rice vermicelli: The thin noodles soak quickly and give the perfect chewy texture when tossed in the curry sauce.
Chicken thighs: I prefer thigh meat here because it stays juicier and more tender than breast, especially when sliced thin.
Eggs: Beaten and scrambled in the pan, they add a lovely richness and extra protein.
Red bell pepper: Adds sweetness and vibrant color that brightens the dish.
Onion: Provides a natural depth of flavor when softened and stir-fried.
Snap peas: Or snow peas for crunchy freshness and a pop of green.
Baby corn: Convenient canned kind works great—just drain and toss in.
Garlic: Minced, it gives the base a welcoming punch of aroma.
Shaoxing wine: Or substitute with dry sherry or chicken broth for that authentic umami boost.
Vegetable oil: Neutral oil for sautéing without overpowering the flavors.
Hoisin sauce: Adds a subtle sweetness and depth that complements the curry powder beautifully.
Soy sauce: Both regular and additional for soaking the chicken and seasoning the noodles.
Cornstarch: Helps thicken the sauce just enough for coating the noodles.
Curry powder: The star spice blend—make sure to use a good quality yellow curry powder for that authentic taste.
Granulated sugar: Balances out the savory and slightly spicy elements with just a hint of sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to play with this recipe depending on what’s in my fridge or pantry. Feel free to customize it—there are plenty of ways to make this dish truly yours without losing that Singapore curry noodle soul.

Vegetarian version: Swap chicken for tofu or extra mushrooms—I pan-fry the tofu until golden and toss it in at the end.
Spicier kick: Add a dash of chili powder or fresh sliced chilies if you like more heat; my husband can’t get enough of the spicy upgrade.
Seafood substitute: Shrimp or scallops work beautifully here; just stir-fry them quickly so they stay tender.
Gluten-free adjustments: Use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.

How to Make Singapore Curry Noodles Recipe

Step 1: Prep the Noodles and Chicken

Start by soaking your rice vermicelli in hot boiling water for just 1-2 minutes. This softens them enough to stir-fry without turning mushy. I like to immediately drain and rinse under cold water to stop cooking—this keeps noodles springy and prevents clumping. Next, marinate your sliced chicken in the soy sauce, cornstarch, and a bit of the hoisin sauce to tenderize and infuse flavor while you move on to cooking.

Step 2: Stir-Fry the Chicken and Eggs

Heat your oil over medium heat until shimmering, then toss in the chicken. Cook until it’s about 75% done—don’t overcook or it’ll dry out. Push the chicken to one side of the pan, then pour in the beaten eggs. Scramble them gently and let them just set before mixing with the chicken. This layering technique helps the eggs cook evenly and stay fluffy.

Step 3: Add the Veggies and Aromatics

Now toss in the onion, minced garlic, red bell pepper, snap peas, and baby corn. Stir fry everything until the veggies are softened but still have a little bite—it adds such a great texture contrast. Pour in the Shaoxing wine, and let it bubble off for a minute to evaporate the alcohol while deepening the flavor. This step is key for layering those subtle, complex notes into the dish.

Step 4: Finish with Noodles and Sauce

Finally, add the soaked noodles and your pre-mixed noodle sauce to the pan. Toss everything gently but thoroughly so every strand gets coated with that fragrant curry sauce, and the ingredients blend together beautifully. Serve immediately while warm, and watch everyone dig in!

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Pro Tips for Making Singapore Curry Noodles Recipe

Quick Soak Noodles: Don’t soak rice vermicelli too long or you’ll end up with soggy noodles that break during stir-frying.
Separate Egg Cooking: Cooking eggs separately at first keeps them fluffy and prevents scrambling everything into a mush.
Use High Heat: Stir-fry over medium-high heat for that perfect sear and quick cooking without sweating your ingredients.
Avoid Overcrowding: If your pan is too full, the ingredients steam rather than fry, losing that signature wok hei flavor.

How to Serve Singapore Curry Noodles Recipe

The dish shows a single layer of thin brown rice noodles mixed with pieces of light brown cooked chicken, small baby corn slices, bright green snap peas, red bell pepper slices, and bits of translucent cooked onion on a white plate. The plate is placed on a white marbled surface. To the right of the plate, there are two brown wooden chopsticks resting diagonally. A white textured cloth is partially visible at the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Singapore Curry Noodles, easy Singapore curry noodles, Asian noodle recipes, quick curry noodle dish, flavorful noodle recipes

Garnishes

I love topping my Singapore Curry Noodles with fresh cilantro and thinly sliced green onions—they add a fresh brightness that cuts through the curry richness. A squeeze of lime juice right before serving amps up the flavors even more. If you like crunch, sprinkle some toasted peanuts or fried shallots on top for that little extra wow factor.

Side Dishes

My go-to sides are simple steamed dumplings or a crisp Asian cucumber salad with sesame dressing—both complement the curry noodles nicely without competing. A light miso soup or hot jasmine tea also rounds out the meal perfectly.

Creative Ways to Present

For a special occasion, try serving your Singapore Curry Noodles in individual mini wok-style bowls or lettuce cups for a fun twist. Garnish with edible flowers or microgreens for that extra pop of color. I once served this at a dinner party alongside an Asian-inspired cocktail, and it was a huge hit!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. To prevent the noodles from soaking up too much sauce and becoming mushy overnight, I sometimes store the sauce separately if I know I’ll eat it the next day.

Freezing

This dish freezes okay if you separate the noodles from the sauce before freezing. Freeze in airtight containers or heavy-duty freezer bags for up to a month. When thawed, mix together and reheat gently on the stove.

Reheating

I recommend reheating in a skillet over medium heat with a splash of water or broth to loosen the sauce. This keeps noodles from drying out and revives their chewy texture. Microwaving works too, but take care not to overheat or the noodles get tough.

FAQs

Can I use other types of noodles in Singapore Curry Noodles Recipe?

Absolutely! While rice vermicelli gives the authentic texture, you can substitute with thin egg noodles, flat rice noodles, or even spaghetti in a pinch. Just adjust soaking or cooking times accordingly to avoid overcooked noodles.
Is this recipe very spicy?

This recipe as written is mild and family-friendly. If you prefer more heat, you can add chili flakes, fresh chilies, or even a splash of hot sauce. The curry powder provides warmth without overwhelming spice.
How do I store and reheat leftovers without the noodles getting soggy?

Store the noodles and sauce separately when possible. When reheating, warm them gently with a little broth or water in a skillet to keep the noodles from drying out or becoming mushy. Avoid overcooking on the second day.
Can I make this recipe vegetarian?

Yes! Replace chicken with firm tofu or extra veggies like mushrooms and bell peppers. Use vegetable broth or skip the Shaoxing wine if needed. The curry and hoisin sauce still bring plenty of flavor to keep it satisfying.

Final Thoughts

When I first tried making this Singapore Curry Noodles Recipe, I was blown away by how quickly it came together without sacrificing flavor. It’s one of those dishes that feels both exotic and comforting, with just enough curry to make it special but not too spicy to scare off anyone. I hope you give it a go and find it becoming a staple in your weeknight dinner rotation, just like it is in mine. Trust me—once you taste that tender chicken, fresh veggies, and aromatic curry sauce dancing with noodles, you’ll totally get why this recipe is a keeper!