Need a quick, easy dinner idea? Singapore Noodles recipe is ready in under an hour and cooks in one pan. It’s loaded with shrimp, chicken, sausage, bell peppers, and bean sprouts for a hearty and tasty noodle stir-fry the whole family will love.
Although both dishes use rice noodles and include various bite-sized meats, vegetables, and seafood, the former is set apart by curry powder seasoning, which lends it its characteristic flavor and color.
Singapore Noodles or Singapore Mei Fun are on my favorite Chinese take-out restaurant menu, offered alongside fried rice and chow mein as a side dish. I almost always pick it for my meal combo as it’s similar to our Filipino bihon.
The fast-food version is usually a simple hodge-podge of pork, carrots, cabbage, and rice noodles, but you can easily ramp up this stir-fry into a more substantial one-pot meal at home.
I used chicken, Chinese sausages, shrimp, eggs, bell peppers, and bean sprouts in this recipe, but char sui pork, smoked ham, shitake mushrooms, napa cabbage, carrots, celery, pak choi, snap peas, and green onions are also some of the things you can add to this delightful noodle dish.
- Use rice noodle vermicelli which is similar to Filipino bihon and NOT mung bean vermicelli or sotanghon.
- If you can’t find Chinese cooking wine (Shaoxing wine), you can substitute dry sherry or chicken broth.
- Soak the rice noodles just until softened as they will continue to cook when stir-fried. It might take a few minutes or longer depending on the brand so check your package directions.
- This is a mostly dry noodle dish. Add water in 1/2 cup increments as needed to cook the noodles until tender but firm to bite.