Name: Singapore Chow Mein
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 120g rice vermicelli noodles (about 4.2 oz); 120g boneless chicken thigh or breast, diced or sliced; 120g prawns, peeled and deveined; 2 eggs, whisked; 1 carrot, julienned; 1/2 onion, thinly sliced; 5–6 baby corn, halved lengthwise; 3–4 spring onions, cut into 2-inch pieces; 7–8 mangetout (snow peas or sugar snap peas); 3–4 cloves garlic, finely chopped; 2–3 tbsp vegetable oil; 1 tsp salt; 1/4 tsp black pepper; 1 tsp curry powder; Seasoning:; 3 tbsp light soy sauce; 2 tsp dark soy sauce; 1 tbsp sugar; 2 tsp curry powder; 1 tsp chicken powder

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Singapore Chow Mein, also known as Singapore Noodles, is a colorful, curry-infused stir-fry featuring thin rice vermicelli, tender chicken, prawns, crisp vegetables, and scrambled eggs. This fast and flavorful dish is a staple of Chinese takeaway menus and makes for a satisfying homemade meal that comes together in just 20 minutes.

Why You’ll Love This Recipe

This dish is packed with bold, aromatic flavors and vibrant textures. The combination of curry powder, soy sauces, and fresh vegetables creates a balanced taste that’s savory, slightly sweet, and lightly spiced. It’s quick to prepare, highly customizable, and perfect for using up leftover vegetables or proteins. Whether you’re craving takeout or planning a busy weeknight dinner, this recipe delivers big flavor with minimal fuss. Singapore Chow Mein

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

120g rice vermicelli noodles (about 4.2 oz)
120g boneless chicken thigh or breast, diced or sliced
120g prawns, peeled and deveined
2 eggs, whisked
1 carrot, julienned
1/2 onion, thinly sliced
5–6 baby corn, halved lengthwise
3–4 spring onions, cut into 2-inch pieces
7–8 mangetout (snow peas or sugar snap peas)
3–4 cloves garlic, finely chopped
2–3 tbsp vegetable oil
1 tsp salt
1/4 tsp black pepper
1 tsp curry powder

Seasoning:
3 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp sugar
2 tsp curry powder
1 tsp chicken powder

Directions

Soak the rice vermicelli in hot water for 8–10 minutes. Drain, rinse with cold water, and set aside.
Whisk the eggs with a pinch of salt. Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Scramble the eggs into small pieces, then remove and set aside.
In the same pan, heat another tablespoon of oil and sauté the garlic briefly. Add the chicken and stir-fry until no longer pink. Add the prawns and cook for an additional 1–2 minutes. Season with salt, pepper, and 1 teaspoon curry powder. Remove and set aside.
Add a bit more oil if needed. Stir-fry the onions briefly, then add the baby corn, carrots, and mangetout. Cook for 1–2 minutes.
Add the soaked vermicelli noodles to the pan. Season with light soy sauce, dark soy sauce, sugar, chicken powder, and 2 teaspoons of curry powder. Toss to combine everything thoroughly.
Return the cooked chicken, prawns, and scrambled eggs to the pan. Stir everything together and cook for another 1–2 minutes.
Finish with the spring onions. Adjust seasoning if necessary and serve hot.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 2–3 servings
Calories: 645 kcal per serving

Variations

Vegetarian Version: Omit the chicken and prawns and add tofu or extra vegetables like bell peppers and mushrooms.
No Egg Option: Leave out the eggs or substitute with scrambled tofu for an egg-free version.
Extra Spicy: Add chopped fresh chili or a dash of chili oil for a spicier kick.
Low-Sodium: Use low-sodium soy sauces and reduce the added salt.
Gluten-Free: Ensure your soy sauces are certified gluten-free to make this dish gluten-free.
Different Proteins: You can substitute chicken and prawns with cooked shredded beef or grilled fish—avoid using restricted meats.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a pan over medium heat with a splash of water or oil to loosen the noodles. Alternatively, microwave in a covered container for 1–2 minutes, stirring halfway through. Avoid overcooking to prevent the noodles from becoming mushy.

FAQs

What type of noodles are used in Singapore Chow Mein?

This dish uses thin rice vermicelli noodles, which are soft and light once soaked and perfect for stir-fries.

Can I prepare the noodles in advance?

Yes, you can soak and rinse the noodles ahead of time. Store them in a sealed container in the fridge for up to 24 hours.

Is this dish spicy?

It has a mild curry flavor but isn’t inherently spicy. You can make it spicier with chili flakes or hot sauce.

Can I use pre-cooked chicken or prawns?

Yes, just add them in the final steps to avoid overcooking.

What vegetables work best in this dish?

Carrots, baby corn, mangetout, and onions are commonly used, but bell peppers, bean sprouts, and cabbage are also great options.

Is chicken powder necessary?

It enhances the umami flavor, but you can substitute with a pinch of salt and a dash of soy sauce if unavailable.

Can I make it egg-free?

Yes, simply omit the eggs or use a plant-based egg substitute.

How do I prevent the noodles from sticking?

Rinse the noodles in cold water after soaking and toss them with a tiny bit of oil before stir-frying.

Is this dish suitable for meal prep?

Definitely. It holds up well in the fridge and reheats easily for lunch or dinner the next day.

How do I keep the vegetables crisp?

Stir-fry the vegetables briefly over high heat to retain their crunch and vibrant color.

Conclusion

Singapore Chow Mein is a quick, flavorful noodle dish that delivers the delicious depth of your favorite takeaway—without leaving your kitchen. With tender protein, fresh vegetables, and bold seasoning, it’s a versatile and satisfying meal that’s perfect for busy weeknights or casual get-togethers. Whip it up in under 30 minutes and enjoy a taste of Southeast Asian-inspired comfort food at its best.

Emma