Best 18 Singapore Noodles Recipes

SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
• Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
• Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

POPS' SINGAPORE NOODLES

Steps:

• Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
• PLATING Serve family style on an oval platter.

SINGAPORE RICE NOODLES

Steps:

• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
• While noodles are cooking, mix water, soy sauce, curry powder, brown sugar, turmeric, vinegar, and red pepper together for sauce in a bowl. Set aside.
• At the same time, heat olive oil in a wok over medium-high heat. Add bell pepper, onion, garlic, ginger, and red chile; stir-fry until vegetables are soft, 3 to 5 minutes. Add cabbage and carrots; stir-fry until soft, 3 to 5 minutes more. Pour in eggs and stir-fry until scrambled, 3 to 4 minutes. Add cooked noodles and sauce; toss thoroughly. Toss in bean sprouts, green onions, and sesame oil. Stir in lime juice. Transfer to serving bowls and garnish with cilantro and sesame seeds.

SINGAPORE RICE NOODLES

Steps:

• Bring a large pot of water to a boil.
• Drop in the rice noodles and boil until tender but firm to the bite, 1 to 2 minutes.
• Drain and rinse under cold water.
• Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.
• When you are ready to prepare the dish, whisk together the eggs, 1/2 teaspoon of the curry powder, and all of the sesame oil until blended.
• Spoon 1/2 tablespoon of the peanut or vegetable oil into a heavy skillet or wok set over moderately high heat.
• Pour in the egg mixture and immediately reduce the heat to low.
• Scramble the eggs until just set; turn out onto a plate and reserve.
• Return the skillet to moderately high heat and spoon in 1/2 tablespoon of the oil.
• Add the shrimp and stir fry until just barely cooked, about 1 minute (they will cook more later).
• Remove the shrimp and reserve in a small bowl.
• Return the skillet to moderately high heat and spoon in 1 tablespoon of the oil.
• Add the pork and chicken and stir fry until just cooked, about 1 minute.
• Remove and reserve in a small bowl.
• Place a large, heavy wok over high heat.
• When very hot, spoon in 2 tablespoons of the oil.
• Add the ginger, garlic, chilies, and the remaining curry powder.
• Stir fry until fragrant, about 30 seconds.
• Add the Chinese pork or ham and red and green bell peppers and stir fry for 30 seconds.
• Sprinkle on 1 to 2 tablespoons of water and cook until it boils away.
• Push the ingredients to the sides of the wok and add the remaining 1 tablespoon oil.
• Add the scallions, bean sprouts, and noodles and toss over high heat until very hot, about 30 seconds.
• Pour in the chicken broth and bring to a boil.
• Return the shrimp, pork, and chicken to the wok and add the soy sauce and sherry.
• Toss well and add the salt and the reserved scrambled eggs.
• Sprinkle on the cilantro and turn out onto a larger platter.
• Serve hot.

CURRIED SINGAPORE NOODLES

Steps:

• Bring 4 quarts water to boiling.
• To the boiling water stir in 1 tablespoon salt and the noodles.
• Cook, stirring often, until the noodles are slightly underdone, about two minutes.
• Drain noodles and rinse under cold water and drain again and set aside.
• Pat the shrimp dry with paper towl and toss with 1/2 teaspoon of the curry powder.
• Heat 1 tablespoon of the oil in large frying pan or wok until just smoking.
• Add the shrimp and cook stirring ofter until slightly browned, about 2 minutes.
• Transfer shrimp to clean bowl.
• Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat until shimmering.
• Add the shallots,bell pepper and the remaining 2 teaspoons curry powder.
• Cook until the vegetables have softened, about 2 minutes.
• Stir in the garlic and cook until fragrant, about 15 seconds.
• Stir in the cooked vermicelli, shrimp and any accumulated juice, the bean sprouts, broth, soy sauce, mirin and scallions.
• Toss until ingredients are combined and noodles have heated through, about 2 minutes.
• For a spicier dish, add a pinch of cayenne pepper to the dish, or serve with Tobasco.

SINGAPORE RICE NOODLES

Steps:

• Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
• Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
• Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
• Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
• Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
• Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
• Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
• Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
• Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
• Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
• Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
• Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.

SINGAPORE NOODLES WITH CHICKEN

Steps:

• In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
• In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
• In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
• Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

STIR-FRIED NOODLES WITH SINGAPORE LAMB CURRY

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot and mix in 1 tablespoon oil. Stir Sherry and cornstarch in small bowl to blend. Mix in next 5 ingredients.
• Heat 2 tablespoons oil in large nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles. Sauté until fragrant, about 1 minute. Add lamb, cabbage, and all bell peppers. Stir-fry until lamb is just cooked through, about 2 minutes. Stir Sherry seasoning mixture and add; simmer until sauce thickens, stirring often, about 2 minutes. Add lamb sauce to noodles in pot. Toss over medium-high heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2 tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
• *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.

CHICKEN SINGAPORE NOODLES

Steps:

• Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
• Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
• Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

SINGAPORE NOODLES WITH SHRIMP

Steps:

• Heat 3 tablespoons oil, curry powder, and cayenne, if using, in a 12-inch nonstick skillet over medium-low heat, stirring occasionally, until fragrant, about 4 minutes. Remove skillet from heat and set aside.
• Bring 1½ quarts water to boil. Break rice noodles into thirds and place into a large bowl. Pour boiling water over noodles and stir briefly. Soak noodles until flexible, but not soft, about 2½ minutes, stirring once halfway through soaking. Drain noodles and add in the curry mixture, soy sauce and sugar; using tongs, toss until well combined. Set aside.
• Wipe out skillet with paper towels. Heat 2 teaspoons oil in skillet over medium-high heat until shimmering. Add in shrimp in an even layer and cook without moving them until bottoms are browned, about 90 seconds. Stir and continue to cook until just cooked through, about 90 seconds longer. Push shrimp to 1 side of skillet. Add 1 teaspoon of oil to the cleared side of skillet. Add eggs to clearing and sprinkle with ¼ teaspoon of salt. Using a rubber spatula, stir eggs gently until set but still wet, about 1 minute. Stir eggs into shrimp and continue to cook, breaking up large pieces of egg, until eggs are fully cooked, about 30 seconds longer. Transfer shrimp-egg mixture to a second large bowl.
• Reduce heat to medium. Heat remaining 1 teaspoon oil in a now-empty skillet until shimmering. Add in garlic and ginger and cook, stirring constantly, until fragrant, about 15 seconds. Add in bell pepper and shallots. Cook, stirring frequently, until vegetables are crisp-tender, about 2 minutes. Transfer to the bowl with the shrimp and egg mixture.
• Return skillet to medium-high heat, add broth to skillet, and bring to a simmer. Add noodles and cook, stirring frequently, until liquid is absorbed, about 2 minutes. Add in the shrimp mixture and vegetable mixture and toss to combine. Add in the bean sprouts, green onions and lime juice, toss again until all of the mixture is well combined. Serve immediately with lime wedges. Serves 4 to 6 people.

SINGAPORE NOODLES

Steps:

• If you are using fresh noodles, blanch them by boiling for three to five minutes in a large saucepan of water. Boil dried noodles four to five minutes. Drain noodles and set aside in a bowl of cold water.
• Cut the bean curd into half-inch cubes.
• Heat the oil for deep frying in a deep fat fryer or large wok until it almost smokes. Deep-fry the bean curd in two batches for one to two minutes, until lightly browned. Drain on paper towels.
• In another wok or skillet, heat two teaspoons of the oil and add the eggs, sesame oil and salt. When cooked the eggs should look like a thin flat pancake. Remove from the pan, roll up the pancake and slice one-inch thick to form long strips. Set aside.
• Add the remaining oil to a wok or skillet. Add garlic and stir-fry for 30 seconds. Drain the noodles and add them to the pan with the rest of the ingredients. Stir-fry until well mixed. Add the egg strips and fried bean curd and stir-fry another three to four minutes until the bean curd is heated through. Divide into two portions and serve at once.

EASY SINGAPORE RICE NOODLES

Steps:

• Soak vermicelli in hot water to soften for a maximum of 5 minutes. Drain well.
• Heat oil in a wok over medium-high heat and add garlic. Add onion and curry powder; cook and stir for 2 minutes. Add cabbage, carrot, peas, sugar, and salt. Sprinkle with 1 tablespoon water and cook for another 2 minutes. Add cooked vermicelli and soy sauce; toss. Stir in bean sprouts. Serve with green onions sprinkled on top and Thai chili sauce on the side.

SINGAPORE CURRIED NOODLES

Steps:

• Precook noodles and set aside. Prepare omelet by beating together 2 eggs, with a pinch of salt and pepper. Preheat non-stick skillet or wok, then add eggs, swirling pan to make thin omelet. Cook until set, then slide from the pan, cool, roll, and slice thinly.
• In wok, heat oil until hot then add rock shrimp. Stir-fry, add garlic, chiles, and curry powder. Add calamari and stir fry. Add the noodles, and add all vegetables and toss with the soy sauce and chopped cilantro. Garnish with omelet, cilantro sprig, and lime.
• Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

SINGAPORE NOODLES

Steps:

• Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl. In the same water cook the shrimp until opaque, about 1 minute, and drain.
• Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes. Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow. Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

P F CHANG'S SINGAPORE STREET NOODLES

Steps:

• Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
• Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
• In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute.
• Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.
• Garnish with fried shallots and a lime wedge.

SINGAPORE NOODLES WITH TOFU

Steps:

• Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add the tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions, celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
• Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1 to 2 minutes. Add the tofu mixture, soy sauce and chicken broth and cook, tossing, until most of the liquid evaporates, 1 to 2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.

SHAWARMA "SINGAPORE" NOODLES WITH CORN AND CAULIFLOWER

Steps:

• To make the shawarma spice, combine all the ingredients in a small jar and shake well.
• Heat a wok or large frying pan over high heat. When hot, add 1 tablespoon of oil, then the onion and cook, stirring often, for 2 minutes until fragrant. Add the cauliflower, season with sea salt and stir-fry for 3-4 minutes until just tender. Add the garlic and corn and toss for another minute. Remove from the wok or pan and set aside.
• Drain the vermicelli. Return the wok or pan to medium heat, add about 2 tablespoons of oil and the shawarma spice and cook for 15-20 seconds, stirring constantly to prevent burning. Add the vermicelli, along with a bit more oil, and toss until the noodles are heated through and thoroughly coated in the spice mix. Return the cauliflower mixture to the pan, along with the peas, 2-3 big pinches of sea salt and a pinch of white pepper, and toss until everything is well mixed and the peas are cooked, about 1-2 minutes.
• Remove from the heat and add the scallions. Taste and season with sea salt and white pepper. Sprinkle over a few drops of Maggi, if you like, and serve.

FRIED SPICY NOODLES SINGAPORE STYLE

Steps:

• Separate the thin leafy parts of the mustard greens from the thicker stems, and set them aside in separate bowls. Place the onion, garlic, chili peppers, fennel, cumin, and coriander in the work bowl of a food processor, and pulse until the mixture becomes a paste.
• Heat the oil in a wok or large skillet over medium-high heat, and cook and stir the onion-garlic mixture until it releases its fragrance, about 1 minute. Stir in the beef and shrimp, and cook and stir until the beef is no longer pink and the shrimp have become opaque, about 3 minutes.
• Stir in the tomato paste and soy sauce, and mix together until well combined. Stir in the noodles, tossing them with the sauce, beef, and shrimp until they have begun to soften, about 5 minutes. Add the mustard green stems, then cook and stir until the stems have begun to soften and become translucent, about 3 more minutes.
• Stir the mustard green leafy parts into the dish, and then the bean sprouts. Cook and stir everything together until the mustard green leaves and bean sprouts are softened but still bright in color, about 3 more minutes. Sprinkle with salt to taste.